February is my birthmonth. No, it is not a typo, I meant to write birthmonth, and here is why:
Since the year 2000, I have enjoyed organising a birthday party on the first Friday or Saturday after my birthday (February 8th). Only last year in 2016 was I unable to throw one, being in the middle of a complicated move (yet a friend stepped in with a surprise party on exactly the day!). The guest list has grown over the years, in parallel with the excitements of life in London. I constantly meet so many people who are fun, captivating, and charming company, so many I grow fond of from all trades, nationalities, beliefs and backgrounds in life, I love gathering them for this occasion and make everyone meet. 
However, there are always people who cannot attend the event for whatever reasons. Travel, business, a bad cold… When a friend announce he – or she – will not be able to join, he tends to ask when we could see each other instead during the month. And so prior to the big do and for the rest of the month, I have the pleasure of meeting with anyone who could not come to the celebrations and wish to catch-up. Hence, what started as the usual annual birthday slowly became a birthmonth. It is a genuine treat: some of my favourite people I chance to see twice or thrice a year only (we blame it on the full life and fast pace of London), and one of those occasions is in February.
This year, I spent a lot of time cooking during that month. Especially baking cakes. About 20kg of choco-rum brownie and orange & golden syrup cake to feed all the party people on February 10th. Then the following couple of weeks, I had more dinners and friends coming round at home.
Now finally, I am reaching the purpose of this post: to share with you one of the chocolate cake recipes of this month. I have had so many positive comments and requests for them, I am delighted they were so appreciated. Please bear with me when it comes to proportions and ingredients: I cook and bake by feeling and taste, and so what I am writing below is just the core of the recipe. I often add a touch of this and a touch of that along the way.
Chocolate Fondant Brownie
For 6 people:
200g dark cooking chocolate
150g butter
150g sugar
100g flour
4 eggs
A few drops of vanilla extract
Nothing else, or nuts of your choice; and/or rum, whisky or others; and/or raisins… you can be creative!
Preheat the oven at 180 °C
Melt the chocolate and the butter in a saucepan. Pour into a bowl and add the sugar. Let it rest a little so the mixture is only lukewarm, then add flour and eggs. Mix it well. Pour the homogeneous mixture into a non-adhesive cake tray, and place it in the oven for 20 minutes (it may require a little less or more time depending the size and shape or your baking tray).
Let it cool down before demoulding from the tray, and enjoy!
Thank you for reading,
Virginie