I’m not going to gloat about the results of the French election, because that would be neither kind, nor fair for supporters of Putin’s putain (Putin’s tart). The trouble is though, apparently the moment you get rid of one pest, you gain another: We’re currently being persecuted by a badger.
Badgers are reputed to be fearless, thick skinned, resourceful and unwavering, and the one that comes to visit us every night ticks all the boxes. It started by digging up the lawn farthest from the house, and has gradually made its way closer. At midnight last night, Luc decided enough was enough, and took off to hunt it down on his bicycle. He was dressed in underpants, was armed with an umbrella, and had a torch strapped to his head. He looked quite alarming, but in an insane way, not a badger-scaring way. He circled the house several times, shouting menacingly and brandishing his umbrella like the lethal weapon it wasn’t, before coming back in to reassure me that, although he hadn’t seen the offending creature, he thought we would be left in peace from now on (I love mens’ egos; they’re a constant source of amusement to me). This morning we woke up to a larger-than-ever patch of dug up lawn right in front of the bedroom window. This badger is not only spunky and tenacious, he also has a wicked sense of humour. And the dogs just snoozed on…
Chocolate cake and chocolate mousse are my absolute favourites, and this combines the best of both; it’s not too sweet and the taste and texture, somewhere between the two, are just perfect.
Many people have been supplementing zinc to aid immunity to Covid and other viruses. High intake of zinc for extended periods of time may result in copper deficiency. Copper is essential in the formation of collagen, and also helps the body use its stored iron — a deficiency can result in anemia. Dark chocolate and almonds are both excellent sources of copper, so this cake is a good choice if you’ve been taking zinc for over the past few years. Other good sources of copper are shellfish, organ meats, legumes, whole grains and peas.
Ingredients (serves 6-8)
150g dark chocolate (min 70%)
120g coconut oil
5 eggs, separated
150g cane sugar
70g ground almond
Pinch of salt
1/2 teaspoon cardamon powder
Preheat the oven to 140°C. Melt the chocolate and the coconut oil in a bain marie, while whisking the egg whites in a bowl until stiff. In another bowl, blend the egg yolks and sugar, then add the ground almonds, seasoning, rum and chocolate and coconut oil, mixing well. Finally fold in the egg whites until the mixture is homogenous. Pour the mixture into a greased tin (I used a loaf tin) and bake for 45 minutes.