The ingredients for this cake are simply stirred together in a bowl, it's the easiest chocolate cake you will ever make, and close to the best you've ever tasted too! This recipe was given to me by a bloke I worked with some 30 years ago. He used to regularly share his mothers chocolate cake with his mates at work. He would only give me the recipe if I promised him that I would always call it "Mrs. Clancy's Chocolate Cake" after his mum. Here it is...
I got this recipe from an old mate of mine, Peter Howard. He is the resident chef on the Today Show here in OZ. I have worked with Peter for years and he has never led me astray with a 'crook' recipe yet, this is no exception. It is a little fiddly to prepare the Garlic Confit first, but once done you have a supply that will last a long time, and the flavour is superb.
Light and full of wonderful complex flavours, this dish was a hit on a regional TV cooking show I used to appear on here in OZ some years ago. You can use any ripe local fruits that are available to make this dish more relavent to your particular area. The addition of cinnamon sticks to the heated wine adds a magic touch on those cooler evenings.
This is a recipe I adapted from a dish that Neil Perry (Australian Restauranteur) does rather well. I prepared it for a group of friends in the Woodstock railway station,(near Cowra, NSW Australia). They actually live in the fully restored 120 year old station and operate an art gallery from there. It was a big hit with no leftovers. I'll make more next time. This recipe is a pleasant mix of new Australian style cuisine with a distinct Asian influence.
A great Aussie style meal, especially if you catch the prawns yourself. Penne pasta works best with this dish, although you can use whatever pasta you had in stock. This dish is just so easy to make and tastes divinely decadent. You will note there is a use for a small amount of champagne in this recipe, this will leave plenty of champagne left over for you to enjoy with your meal, although I have an Aussie mate who substitutes beer for the champers.
I love this dish because it looks and tastes exotic, but is dead simple to make. Impress your friends, they will think you slaved over a hot stove all day. I have deliberately left out amounts, you simply vary them to suit the number of serves you will require. I created this dish for use in my Turbo Oven but it works equally well in any oven. Prep time is brief but best to allow at least 12 hours to marinate.