For her leaving we had a party, the kids all spoilt her rotten and there were a lot of tears.
We made her an apron with the class photo on it and all of the kids handprints and names. The only photo I got was when she was wearing it
and we made her a cake - I will include the recipe because it was a Donna Hay mud cake and it was SOOOO good (except now Im gf so I'll add a great gluten free recipe too that we made yesterday)
This was the tearful farewell ... Little Miss Sunshine was not happy I captured this
So now for the recipe
Chocolate Mud Cake
375g (13 1/2 oz ) butter, softened
1 1/2 C (230g/7- 7/8 oz) brown sugar
2 cups (300g/10 1/2 oz) plain flour
1/2 tsp baking powder
2/3 c (80g/3 oz) cocoa, double sifted
200g (7oz) dark chocolate, melted
3/4 c (180ml /6 fl oz) milk
Preheat oven to 160C (320F). Place butter and sugar in the bowl of an electric mixer and beat for 8-10 minutes, or until light and creamy. Gradually add eggs and beat well. Fold through flour, baking powder, cocoa and melted chocolate and stir in the milk. Spoon the mixture into a 22cm (8 1/2in) round cake tin lined with non-stick baking paper and bakr for 1 1/4 hours or until cooked when tested with a skewer. Cool in the tin. Serves 10.
I used a creamy ganache to ice the cake which complimented it perfectly.
Gluten free chocolate mud cake
1 c pitted dates, chopped
1/2 tsp baking soda
1 c low-fat natural yoghurt
150g dark chocolate, melted
1/2 c cocoa
3/4 c (70g) almond meal
1 c rice flour
1 tsp vanilla extract
1 c caster sugar
Cocoa cream cheese frosting
250 g extra light cream cheese
1/2 c icing sugar
2 tbsp cocoa
1 tsp vanilla extract
Preheat oven to 170C and lightly grease a 26cm round cake pan. In a microwave proof bowl place 1 c of boiling water, dates and baking soda. Cook on HIGH for 3 minutes in the microwave. Cool and puree to a smooth paste.
In a large bowl place date paste, yoghurt, melted chocolate, cocoa, almond meal, rice flour and vanilla extract. Seperate the eggs and add egg yolks to the mixture. Mix until smooth.
In a different bowl whisk egg whites to a very soft foam. Gradually add sugar and keep whisking until whites are stiff and glossy. Fold into batter until just combined.
Transfer to cake pan and bake for 55-60 minutes. Cool in tin for 5 minutes until turning out.
Make frosting by beating cream cheese until soft, add icing sugar and cocoa and vanilla. Mix to a smooth consistency. Spread over cooled cake.