Ever since we moved into an apartment together and I insisted on buying the smallest fridge-freezer in the entire kitchen appliance store as some sort of bizarre money-saving measure, I’ve been regretting winning the argument. (I’m convinced there’s a future blog post just waiting to be written on the subject of the strange arguments he lets me win, even when he knows I’m wrong).

Turns out, there’s no such thing as a fridge or freezer that’s too big. Not when you can stuff it with leftover bits of pastry, excess cookie dough and more than one flavour of ice-cream. Or perhaps it’s a mixed blessing that I had to evict an unbaked tart case from the freezer the other day, to make room for a bag of green chillies and a few wilting stalks of lemongrass.

Our fast and easy dessert that evening was this tart, filled with a mixture of pantry ingredients. Speculoos is one of my favourite cookies that I put in almost anything I can get away with. If you don’t have any, try the same recipe with gingersnaps or chocolate cookies. I’m thinking a Tim Tam version of this tart might have to be the next thing I tackle on my to-bake list.

Now if only there was another spare tart case in the freezer that needed to be used..

Chocolate Speculoos Tart :

125g butter
100g rapadura sugar or natural cane sugar
2 medium eggs
20g cocoa powder
125g speculoos, crushed or blitzed in the food processor
1/2 teaspoon cinnamon
pinch of sea salt
75g dark chocolate chips

1 x 23cm tart tin lined with sweet shortcrust pastry, unbaked

Preheat the oven to 170’C.

In a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Fold in the speculoos crumbs, cocoa powder, cinnamon and salt, followed by the chocolate chips. Spread the mixture evenly on top of the shortcrust pastry. Bake for about 30 minutes until the pastry is golden. Allow to cool on a wire rack before removing the tart from the tin. Serve warm or at room temperature with cinnamon whipped cream, sweetened yogurt or vanilla ice-cream.

Before any mention of chocolate cake, I must first confess that I haven’t felt like baking much recently. (Is this it? Am I cured?) The boy is currently overseas for work reasons and prior to his departure, he had been sick for two weeks with a severe loss of appetite, though managed a miraculous recovery not long after touching down in Hong Kong. (Is this it? Is he cured?)

So, big absence of boy and very little baking happening. But rare is a situation which cannot be improved by the presence of a simple chocolate cake. On the first day this cake was made, I thought it was delicious. On the second day, I actually said Wow, out loud to myself. And because home economics for the single dweller often suffers from a lack of self-editing, I treated myself to a piece of this cake every evening thereafter. The one that got away : a piece not dissimilar in size to the one pictured above that was dispatched in foil to a friend who lives across the street and is currently suffering from relationship woes.

(Incidentally, did you also know that the leftover fudge frosting is phenomenal stirred into hot chocolate?)

Anyway, we are now down to the final slab, which brings us to the big question.. Save the last piece for his return, or eat it quickly and he’ll never know it ever existed in the first place?

Make this and tell me the answer is as plain and clear cut as a piece of simple chocolate cake.

B and I don’t usually make a habit of taking short breaks away. I’ve never seen the point in them. By the time you’ve planned your trip, taken it and then travelled all the way back, you’re left exhausted and in need of another holiday.

But after spending a few days in the wilderness, and now feeling somewhat restored, I’m beginning to see its appeal. Even if the surprise lack of internet or phone reception was a source of initial anxiety.

We tramped through rainforest, experienced a flat tire, got sun burnt, swam in a river and then returned in the evenings to the cabin to rustle up a meal just as the sun was starting to dip. Postcard stuff.

The cabin we hired had a little barbecue stove on the verandah which was perfect for cooking for two. For dinners, we had marinated steak with plenty of fresh vegetables, homemade blue corn tortillas and warm soda farls. Afterwards, a very satisfying chocolate dessert. Two recipes I’ll definitely be taking with me the next time we go away again.

Soda Farls (that are perfect for breakfast or just the thing to chase the leftover bits of sauce on your dinner plate) :

2 cups cake flour
1/2 teaspoon sea salt
1 1/4 teaspoons bicarbonate of soda
1 cup buttermilk (or thin yogurt)

Measure all the dry ingredients into a container or plastic bag. When you’re ready to make the farls, preheat your barbecue (or fry pan). Mix the buttermilk into the dry ingredients to form a dough. Pat the dough out into a flat disc roughly 1/2 inch thick. Cut the disc into 4 and cook the farls on low/medium heat for 6 – 7 minutes on each side. When done, split and serve with plenty of butter.

Sticky Chocolate Pudding Cake (to have spoon wars over after the dishes have been done and the sun has set) :

For the cake :
3/4 cup plain flour
1/4 cup cocoa powder
1/4 teaspoon salt
2 teaspoons baking powder
1/3 cup sugar
2 tablespoons bittersweet chocolate chips
1 egg
4 tablespoons unsalted butter, melted
1/3 cup long life milk

For the sauce :
1 1/2 cups boiling water
1/3 cup brown sugar
1/3 cup cocoa powder

In two separate containers, measure out all the dry ingredients for the sauce and the cake. When you are ready to make the cake, tip the dry ingredients for the cake into a heatproof container (round or square disposable pie tin is perfect). Make a well in the middle of the dry ingredients, add the egg, melted butter and milk. Mix together. Sprinkle the dry ingredients for the sauce over the cake mix, then pour the boiling water on top. If you want the resulting pudding cake to be extra fudgey, only use 1 cup of the required boiling water. If you like it to have more sauce, use the recommended 1 1/2 cups. Place the dish on a preheated barbecue (the temperature gauge should read between 150’C to 180’C) and cook covered for about 20 minutes. If the barbecue seems too hot, insulate the base of the dish with a bbq flat plate or something similar.