Mmmmm

Hey y'all. 

So today was an eventful day. 

Had a photoshoot with Poppy Love Vintage for her new Asos line. 

Then I had a very much wanted job interview. 

You guys, I have never wanted a job more than I want this job. I also have never been so nervous before an interview. I think because of my deep desire to be working for this company I was so worried about saying the wrong thing or just my usual anxiety. 

Then the amazing husband that he is David says to me, just be yourself. At the end of the day if they don't like you they don't like you they'll forget about you and it's over with. If you are being yourself you know your being true to yourself and you'll get the job for all the right reasons. It calmed me for about two seconds and then I walked in and a rush of nerves came back over me. As well as more excitement at how amaze balls this office is. Oh I could go on buuuuuuuut I won't because I'll just get uber excited and I don't even have the job. Although I do have a second interview tomorrow. Everyone's fingers crossed please!

So I came home and what did I use all the energy from my excitement to do? Bake of course. I think I might have a minor problem. Or I might just secretly want to be Nigella. Our friends Emma and Kav say she's food porn. Truth. She's like a goddess. Truly beautiful and makes baking sexual in her silk dressing gown. She also has a real woman's body and is probably one of the most beautiful women this day in age. 

Anyways. On to the baking. 

I went to pick up some milk and things from the grocers around the corner and found some Ghanian Dark Chocolate and I instantly thought of a recipe that I wanted to play around with. 

Ingredients

80g Ghanian Dark Chocolate with Ginger and Orange oil from the Co-op. I have also had this version from the Whole Foods store in Liverpool. Green and Blacks do a version as well. (too die for.)

1/2 cup icing sugar

2 egg whites

1/4 cup pure cocoa powder

tbsp cornflour(cornstarch)

1 tsp ginger

1 tsp nutmeg

1 tsp cinnamon

1/4 cup spelt flour

Whisking the egg whites together then slowly adding the icing sugar (powdered sugar to you Americans) until a marshmallowy texture. Breaking the chocolate into pieces and melting it in a separate bowl and then let sit. Adding the cocoa powder, ginger, nutmeg, cinnamon and cornflour into the mixture. Then adding the melted chocolate into the mixture. Now add the flour. It will get a bit more rough but will still be a tad bit sticky but not unmanageable. I just use a bigger spoon and spoon half of the spoon and t hen drop into icing sugar. Once in the icing sugar roll into a smaller ball and then place on baking sheet. (By the way the oven should have been pre-heated to about 200C) Put those puppies in the oven for about 8 minutes or until there are cracks in the cookies. Let cool and enjoy. 

They literally melt in your mouth. I told you back a few months ago in this post about a recipe I found. That recipe inspired today's recipe. So I definitely can't take all the credit for this concoction but my I sure do love it. So soft and gooey. Mmmmm