My grandmother moved to Australia from Germany in 1939. She, her husband and my 19 year old father escaped the holocaust by the skin of their teeth.
In fact, the ship with all their possessions on board was turned back before it arrived in Australia.
So they arrived in this fair country with nothing but hopes, dreams and determination as well as a great sense of relief to be alive.
One thing that my grandmother did have was an astounding ability to cook the most delicious food!
Here is a recipe for her chocolate cake that somehow ended up in the Women’s Weekly 100 Favourite Cakes cookbook.
250 g dark chocolate
250 g butter
6 eggs, separated
1 cup caster sugar
125 g ground almonds or ground hazelnuts
1 cup self raising flour
Red currant jelly
185 g dark chocolate
60 g butter
1 tsp instant coffee
Chop chocolate roughly, combine with butter in top of a double saucepan. Stir over hot water until melted. Cool to lukewarm.
Beat egg yolks and sugar until thick and creamy; add ground almonds and sifted flour; mix well then stir in cooled chocolate mixture. Beat egg whites until soft peaks form. Fold in gently but thoroughly.
Spoon into two 20 cm sandwich tins. Bake in moderate oven for 25 – 30 minutes. Turn on to wire rack to cool.
When cool, carefully split each layer in two. Put top layer aside. Assemble remaining layers, brushing each layer with rum then with a thin layer of red currant jelly. Place top layer in position.
Combine chocolate, butter and instant coffee in top of double saucepan. Stir over hot water until melted. Allow to cool slightly.
Spread icing over assembled cake.
Eat cake with friends and family. They will love you forever.