'Thursday night dinner' was the brainchild of three desperate mothers, born out of frustration some three years ago. Corrie, Ava and I all have at least one fussy eater, so rather than suffer in isolation we decided to have a combined kid's dinner once a week for moral support. Very early on we found that the kids all ate better when they ate together. Was it group dynamics, peer pressure or the sheer fact that they all talked so much that they failed to realise that they were eating broccoli? Who cares, so long as they all eat!

Ava, Corrie and I usually pool our resources (and alcohol) and take it in turns to host dinner on a Thursday night. During the warmer months we usually end up consistently having Thursday night dinner at Corrie's house as her house and backyard are bigger.


The last couple of years Ava has been slumming it in Paris as her husband Steve was transferred to IBM's Paris office. Despite Ava and Olivia's absence, Corrie and I have continued with 'Thursday night' dinner.  

A couple of weeks ago Ava, Steve and Olivia returned from Paris, so last Thursday Ava bravely declared that Thursday dinner was at her house. In usual style we pooled our resources and headed over to number 92. Corrie came well armed with two bottles of New Zealand Sauvignon Blanc and Ava raided her stash of Pommery. I came bearing a decadent Chocolate Nemesis cake for the kids to have for dessert.

Dessert is not usually this lavish, but I thought what the heck we have cause to celebrate as our original dinner set has now regrouped. Plus dinner was at number 92 so all six kids could work off the sugar at Ava's house!


Chocolate Nemesis Cake

Adapted from Italian Easy: Recipes from the London River Cafe


Ingredient

340g dark chocolate, no less than 70%

225g butter, unsalted

5 organic eggs

210g caster sugar



Method

1. Preheat oven to 120C/ 250F/Gas mark ½

2. Place chocolate and butter in a bowl and place bowl on top of a saucepan of boiling water being, careful not to get any water into the mixture as the chocolate will seize. Once melted remove from the heat and allow to cool.

3. Combine eggs and sugar in a bowl and beat with an electric beater for 3-5 minutes until light and creamy. Carefully fold the cooled chocolate mixture into the egg mixture and stir until well combined.

4. Grease and line a round 22cm (9inch) springform pan and then line the outside of the springform pan with foil.

5. Pour the chocolate mixture into the pan and then place it in a large baking tray and pour boiling water into the tray to come halfway up the sides. Bake for 50 minutes and then turn off the oven and leave to cool completely in the oven. Lightly dust the top with cocoa and serve the cake with a rather generous blob of crème fraîche.