I needed something low stress for supper tonight, but i didn't expect anything so pretty (or quite as delicious). If you're going to make it, use buffalo mozzarella, so exquisitely soft and creamy. The children asked for second helpings.

6 eggs beaten, a packet of mozzarella and mortadella, chopped. A little grated parmesan, chopped parsley. Beat. Heat butter in a 25cm pan with handle until it sizzles. Cook egg mix for 5 minutes without stirring. Finish under a hot grill.

I knew it would not be long before i returned to the Queen of Baking: 

Nigella's Chocolate Expresso Cake 

150g dark chocolate

150g butter

6 eggs

250g caster sugar

1 teaspoon of vanilla extract

75g plain flour

5 teaspoons instant expresso powder

4 tablespoons Tia Maria

Melt the chocolate and butter together (I use the microwave, stirring every 15 seconds or so) and leave to cool slightly. 

Beat eggs, caster sugar and vanilla until thick and mousse-like and doubled (at least) in volume. 

Gently fold in flour (I used gluten-free, and you wouldn't know it from the outcome) and instant expresso powder and then the melted chocolate and butter. Pour in to a 23cm springform tin (buttered and lined) and bake at 180ºC for a mere 35 minutes until the top is just firm. Immediately pour over the Tia Maria and allow to cool totally before taking out of the tin. The centre will sink and dimple, but this is a good sign that the moist brownie texture is safe.

If you have the inclination, or the occasion, whip a little double cream with a slug of bailey's cream to serve alongside; rich, sweet with a hint of liqueur to heighten the hit of mocha. For a glamorous sight, pile the cream into the centre of the cake before slicing carefully.