Comments on: Chocolate fudge cake

By: betty

betty — Tue, 16 Mar 2010 23:46:00 +0000

i love the ramekins you have used :O)

By: Peter

Peter — Mon, 28 Sep 2009 20:17:18 +0000

A lovely presentation, Simone! Chocolate would give us all world peace…thanks for spreading the love.

By: Monica

Monica — Sun, 27 Sep 2009 03:37:59 +0000

Thanks for the info on the jars! I love them!

By: Jamie

Jamie — Thu, 24 Sep 2009 11:48:28 +0000

You are the second person who has raved about this cookbook and I can see from these marvelous cakes that I have a cookbook to buy! Yum!

By: Olga

Olga — Wed, 23 Sep 2009 13:32:48 +0000

PS…I think in US you could use mini Mason jars…..

By: Olga

Olga — Wed, 23 Sep 2009 13:31:23 +0000

Simone, that looks SO VERY GOOD!
And I love the presentation and the picture of the egg shells. Adorable.

By: joey

joey — Tue, 22 Sep 2009 12:37:29 +0000

I love Donna Hay! And these fudge cakes look absolutely divine!

By: Simone (junglefrog)

Simone (junglefrog) — Tue, 22 Sep 2009 06:55:27 +0000

I am not sure if I am using the correct english term for this but you would use ‘weck’ jars if your making – for instance jam or something pickled – that you want to keep for a long time. You can seal the jars with a rubber band and you can then store it for a long time. I bought them in the Netherlands at Dille and Kamille, but wouldn’t really know where to buy them in any other countries.

By: Monica

Monica — Tue, 22 Sep 2009 00:40:51 +0000

Gorgeous photos and they look amazing in these little jars. Two questions: what is a weck and where can I get the weck jars?

By: Simone (junglefrog)

Simone (junglefrog) — Mon, 21 Sep 2009 17:53:37 +0000

He Cassie. They are not really ramekins; I used tiny weck-jars instead. I thought it would be cute…