This past weekend was a weekend filled with indulgences. First, and foremost comes this cake – this decadent cake with its three separate layers of goodness: a delicious brownie-like chocolate cake whose centre is scooped out and filled with tangy homemade lemon curd that is then topped with meringue icing. Can you think of a more decadent dessert? This recipe was one of my favourite finds from the 10th anniversary edition of Donna Hay‘s magazine .
I love the idea of using chocolate cake as a shell and while I did find the cake a little too sweet (I would have added much less sugar overall) the cake was a delight to make, and beautifully indulgent to look at. You can find the full recipe here – try it and let me know what you think! I will definitely be using this idea as a base for future baking experiments – I’m thinking of filling chocolate cake with raspberry coulis instead of lemon curd next time, and topping it with billowy vanilla bean whipped cream. Or how about filling the cake with bittersweet chocolate ganache and topping it with a scoop of homemade ice cream?
Here is a shot of the cake once the centre has been scooped out – and filled with the luscious lemon curd. I made a smaller cake than what the Donna Hay recipe calls for (there’s really no need to make the full amount if you’re not having family and friends over for dinner – a slice is more than enough with this treat!). I made mine in a mini-cast iron and used a round cookie cutter to make it easier to scoop out.
No matter how much I cook and how long I’ve been professionally developing recipes, I’m always looking for added inspiration. Food magazines and cookbooks are the perfect place to start. Sometimes, I’ll follow a recipe from A to Z and jot down some notes and ideas – other times, just flipping through a few of my favourite magazines is enough to get me started.
My over-stacked shelves are not always thankful for my food literature obsession but it’s really the best way I’ve found to constantly stay inspired.
Enjoy the read!