Westerlo

Last weekend, a good friend invited me to spent the weekend at his place in Blauberg, a small village nearby Westerlo. From the first minute I arrived, my soul was sold by the beauty of the nature everywhere around us. As I grew up in a farmer’s village I always dreamed of the big city life. Now that I live almost 3 years in Antwerp, I certainly know that I will never be a real city guy. Nature calms me, inspires me and strengthens me. That’s why I thought about moving to Denmark or Sweden one day. But that was before I saw this magical place in Belgium. I’m so glad that I took my Nikon camera with me to capture all the beauty around us. There were horses in the meadow behind my friend’s house that had been neglected by other people. I stroked them and my friend said that it was like I had never seen a horse before, because I took so many pictures of them (lol). Saturday we went to the forest, where our shoes and pants were covered with mud, where we saw deer (but they were too fast to take a picture of them) and where we also got lost at one point. And then it started to rain lightly but that didn’t stopped us from walking because the air was so pure and it just gave us more energy. Sunday we went for another walk and in the afternoon we decided to make this chocolate cake with a smooth avocado chocolate mousse inside because we certainly deserved that! Dear Kristof, I am blessed with you as a friend. Westerlo, see you in a month!

a nuthatch 
Voor 8-10 stukken
200g zelfrijzende bloem
100g bruine suiker
4 eieren
150g boter
300g pure chocolade
2 avocado’s
2 eetl honing
1 tl vanille essence
3 eetl cacao poeder, ongezoet
Verwarm de oven voor op 180ºC. Smelt de boter en chocolade au bain marie. Mix met een handmixer de eieren en bruine suiker. Voeg 2/3 van de gesmolten chocolade toe en meng de bloem eronder. Doe de overige gesmolten chocolade, samen met de avocado’s, honing, vanille-essence en cacaopoeder in een hoge beker. Mix alles met een staafmixer tot een smeuïge mousse. Bekleed een bakvorm met bakpapier en doe de helft van het beslag in de bakvorm. Bestrijk daarop de avocado mousse en giet daarop de andere helft van het beslag. Bak 45minuten op 180ºC.
For 8-10 pieces
200g self-raising flour
100g brown sugar
4 eggs
150g butter
300g dark chocolate
2 avocados
2 tbsp honey
1 tsp vanilla essence
3 tbsp cocoa powder, unsweetened
Preheat the oven to 180ºC. Melt the butter and chocolate au bain marie. Mix the eggs and brown sugar with a hand mixer. Add 2/3 of the melted chocolate and mix the flour underneath. Put the remaining melted chocolate together with the avocados, honey, vanilla essence and cocoa powder in a tall cup. Mix everything with a hand blender into a smooth mousse. Line a baking tin with parchment paper and put half of the batter in the baking tin. Brush the avocado mousse on top and pour the other half of the batter onto it. Bake 45 minutes at 180ºC.