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!

Thursday, 28 April 2016

Mascarpone Chocolate Fudge Cake.


Mascarpone Chocolate Fudge Cake.

Both grownups and children will love this fudgy, gooey and chewy chocolate cake.

23cm springform cake tin, lined with baking paper.

In a large heatproof bowl, melt
-250g mascarpone cheese, with
-200g dark chocolate, broken into chunks.
Set the bowl over a pan of gentle simmering water. Cook, stirring, until the mixture has melted and smooth.
Leave aside.

Preheat oven 180c fan forced.

       For the cake.
Use an electric mixer, beat
-220g butter, at room temperature, with
-250g caster sugar,
-200g self raising flour,
-2tsp baking powder,
-50g cocoa powder,
-5 eggs,
-1tsp vanilla bean paste,
-100ml milk,
-pinch of salt.
Beat well to combine.
Stir through,
-melted chocolate.
Spoon into the prepared tin.

Bake for 35-40 minutes. The skewer should not come out clean. 
(The cake will be extremely wobbly and will not look remotely done. Please don't be tempted to cook it any longer than 40 minutes)
Leave to cool completely in the cooking tins, to firm up.

       
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