I get asked quite often why I like to cook. The first reason I give is normally because I like to eat. I am Thai and food is a big factor in our culture. We greet each other with hello followed by 'have you eaten? When guests turn up at your house it's safe to assume that they will expect to be fed.

The second reason is that as I grew up in the Northeastern part of Thailand, the poorest region, food was always hard to come by. We weren't hungry as there was always rice, but it was difficult finding something to go with rice. Now I do have ingredients to go with rice, I want to cook!

Sunday, 24 January 2016

Chocolate and Caramel Torte.



Chocolate and Caramel Torte.

Equipment:
23cm springform cake tin, lined with baking paper on the base and sides.

                  For the base.
-300g digestive biscuits.
In a food processor, process the biscuits until fine breadcrumbs form. Tip into a large bowl, add
-140g melted butter.
Stir well to combine. Press the mixture into the prepared tin. Refrigerate until needed.

                   For the caramel.

In a large saucepan, put in
-397g condensed milk.
Cook, stirring, for around 10 minutes until the caramel has thickened and come away from the bottom and sides of the saucepan.

Spoon the caramel on to the centre of the torte base, spread evenly.
Refrigerate at least 20 minutes.

                    Chocolate Topping.

In a large saucepan, put in,
-300g dark chocolate, broken into chunks,
-200g milk chocolate, broken into chunks.
-400ml double cream,
-200ml milk.
Cook, stirring, on low heat until the chocolate has melted and the mixture is smooth. Take off the heat.

Pour the mixture over the caramel, spread evenly.
Refrigerate overnight.

                  To assemble.
Place the cake on to a serving plate.
Decorate with your choice of chocolate or fruits.


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