Who doesn't love a party? Whether it is a small gathering of friends or a big loud affair, a celebration is always something to enjoy with folks you treasure.
I was out and about at one of Perth's cool new bars at the weekend to celebrate good friend "Bucket Barton's" birthday.
He's a true treasure and super-talented ad man - think the Gruen Transfer but better, just like this pudding.
Think of the last time you had chocolate pudding … this one is way better and even better shared with people you treasure.
OOZE BOOZE CHOCOLATE CAKE
Makes: approximately 6 to 8
165g unsalted butter
30g extra melted butter for dish
190g good quality chocolate
110g caster sugar, plus a little extra for dusting dish
120g plain flour
1 shot black coffee (40ml), cooled
30ml brandy or rum
Preheat oven to 200C. Using a pastry brush, paint the inside of six 140ml ramekins with the extra butter, then lightly coat with sugar - do this by pouring some sugar into the ramekin, rolling it around until the inside is coated, then tipping any extra sugar out.
In a clean bowl, over a saucepan of boiling water, melt the butter and chocolate. Use a whisk to combine. Once melted, remove from the heat and set aside.
In a separate clean bowl using an electric beater, beat together the eggs and sugar until pale and the mix has thickened (this will take about 5-10 minutes).
Using a spatula gently fold chocolate mix into eggs and sugar. Add sifted flour into the mix followed by coffee and brandy. Remember to work the mix lightly.
Spoon mix evenly into prepared ramekins. Place on a tray and bake for 9-15 minutes.
Once cooked, remove from oven. Using an oven mitt or tea towel, turn out the cakes on to a plate or into a bowl.
TO SERVE: Serve straight out of the oven with a lashing of ice-cream, cream, mascarpone or the lot.
TIP: The mix can be made a couple of hours in advance and popped into ramekins, so they are ready when you need to put them in the oven.
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