Simply Nigella by Nigella Lawson. Random House

http://www.kialta.us/books-blog/free-recipe-from-simply-nigella-dark-and-sumptuous-chocolate-cake

"Part of the balance of life lies in understanding that different days require different ways of eating . . ."

Whatever the occasion, food-in the making and the eating-should always be pleasurable. Simply Nigella taps into the rhythms of our cooking lives with recipes that are uncomplicated and relaxed yet always satisfying.
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From quick and calm workday dinners (Miso Salmon; Cauliflower & Cashew Nut Curry) to stress-free ideas when feeding a crowd (Chicken Traybake with Bitter Orange & Fennel) to the instant joy of bowlfood for cozy nights on the sofa (Thai Noodles with Cinnamon and Shrimp), here is food guaranteed to make everyone feel good.

Whether you need to create some breathing space at the end of a long week (Asian-Flavored Short Ribs), indulge in a sweet treat (Lemon Pavlova; Chocolate Chip Cookie Dough Pots), or wake up to a strength-giving breakfast (Toasty Olive Oil Granola), Nigella's new cookbook is filled with recipes destined to become firm favorites.
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Simply Nigella is the perfect antidote to our busy lives: a calm and glad celebration of food to soothe and uplift.

Available on amazon.com bookdepository fishpond.com.au

Dark and Sumptuous Chocolate Cake

​CUTS INTO 10 – 12 SLICES

FOR THE ICING:
60ml cold water
75g coconut butter (this is not the same as oil)
50g soft dark sugar
1½ teaspoons instant espresso
1½ x 15ml tablespoons cocoa
150g dark chocolate (min. 70% cocoa solids, see Intro), finely chopped

FOR THE CAKE:
225g plain flour
1½ teaspoons bicarbonate of soda
½ teaspoon fine sea salt
1½ teaspoons instant espresso powder
75g cocoa
300g soft dark brown sugar
375ml hot water, from a recently boiled kettle
90ml (75g if weighed when solid) coconut oil
1½ teaspoons cider vinegar or white wine vinegar
1 x 15ml tablespoon edible rose petals
1 x 15ml tablespoon chopped pistachios

1 x 20cm round springform cake tin

• Start with the icing, though first preheat the oven to 180°C/gas mark 4 and pop in a baking sheet at the same time. Put all of the icing ingredients except the chopped chocolate into a heavy-based saucepan and bring to the boil, making sure everything’s dissolved. Then turn off the heat – but leave the pan on the hob – then quickly add the finely chopped chocolate and swirl the pan so that it is all underwater, so to speak. Leave for a scant minute, then whisk until you have a darkly glossy icing, and leave to cool. I find this takes exactly the amount of time the cake takes to make, cook and cool. But do give the icing a stir with a spatula every now and again.

• Line the bottom of your springform cake tin (you will need a good, leakproof one as this is a very wet batter) with baking parchment.

• Put the flour, bicarb, salt and instant espresso and cocoa in a bowl and fork to mix.

• Mix together the sugar, water, coconut oil and vinegar until the coconut oil has melted, and stir into the dry ingredients, then pour into the prepared tin and bake for 35 minutes. Though do check at the 30-minute mark to see if it is already done. When it’s ready, the cake will be coming away from the edges of the tin and a cake tester will come out clean, apart from a few crumbs. This is a fudgy cake and you don’t want to overdo it.

• Once the cake is cooked, transfer the tin to a wire rack and let the cake cool in its tin.

• Turn to your icing, and give it a good stir with a spatula to check it is at the right consistency. It needs to be runny enough to cover the cake, but thick enough to stay (mostly) on the top. So pour over the unmoulded cake, and use a spatula to ease the icing to the edges, if needed. If you wish to decorate, now is the time to do it. In which case, sprinkle joyously with rose petals and chopped pistachios or anything else that your heart desires; otherwise, leave it gleaming darkly and, indeed, sumptuously. Leave to stand for 30 minutes for the icing to set before slicing into the cake.

STORE NOTE
Store in an airtight container (or under a cake dome) at room temperature for up to 5 days.

FREEZE NOTE
The cake can be made ahead and frozen, without icing. When cool, carefully wrap cake in a double layer of clingfilm and a layer of foil. Freeze for up to 3 months. To defrost, unwrap and place on a serving plate at room temperature for 3–4 hours.