Froosh. Stuff.

Ingredients:

• 200g dark or milk chocolate chopped roughly
• 200g butter chopped roughly
• 4 eggs
• 1 Cup of castor Sugar
• 1 Teaspoon of Vanilla extract
• 1 1/3 cups of Plain Flour
• ¼ cup of Cocoa Powder

Method:

1. Preheat oven to moderate 180C. Brush a shallow 20*30cm tin with oil or melted butter. Line the base with baking paper extending over the 2 long sides of the tin
2. Melt the chocolate and butter over the stove or in the microwave. Stir until well combined and leave to cool slightly
3. Beat eggs, sugar and vanilla extract together with a wire whisk until combined and sugar has started to dissolve.
4. Add Chocolate mixture to Egg mixture and then gradually sift in flour and cocoa. Stir until just combined
5. Pour into tin and bake for 45 – 50 minutes – can be under done if you prefer a more soft centre
6. Allow to cool completely in the tin before refrigerating for 2-3 hours at least or until set solid.
7. Cut into small squares to serve
8. May be decorated with white chocolate for a special treat

It would have to be the two hottest days this year that a visit to the rooftop became necessary…

After the large dust-devil or whatever whooshed past yesterday, I went up to investigate today. Yes today, even th0ugh it’s 38C (100F) in the shade and much much hotter up on the dark-tiled roof.

The damage is not extensive, but it was inevitable – the landlord has not done any maintenance or repairs to the roof in a very long time. We do however have a wide open hole in one of the ridges and a broken regular roof tile (apparently where one of the ridge caps landed).

Oh, and now the weather report suggests it will rain tonight…