Asian Fire

Moist Chocolate Cake

Ingredients

1cup unsweetened cocoa

2 cups boiling water

2 ¾ cups MAYA All Purpose Flour

2 teaspoons baking soda

½ teaspoon baking powder

½ teaspoon salt

1 cup butter

2 ½ cups sugar

4 eggs

1 teaspoon vanilla

Choco Icing:

½ cup cocoa

¾ cup sugar

2 tablespoons MAYA All Purpose Flour

2 ½ cups milk

Procedure:

1. In a bowl, mix unsweetened cocoa with boiling water; mix with wire whisk until smooth. Set aside and cool completely.

2. Sift all dry ingredients together, except the sugar.

3. In a large bowl of mixer, using paddle attachment, beat butter, sugar, eggs, & vanilla until light and fluffy.

4. At a low speed, beat in flour mixture and liquid cocoa mixture alternately, ending with flour mixture.

5. Pour equally into three 9-inch round pans.

6. Bake in 350°F / 177°C oven for 25-30 minutes.

7. Mix all choco icing ingredients in a saucepan and bring to a boil. Pour hot icing immediately to cover cake.

Creme caramel

Ingredients (serves 6)

* 1 1/4 cups caster sugar

* 300ml thickened cream

* 1 1/2 cups milk

* 1 teaspoon vanilla extract

* 6 eggs

Method

1. Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

2. Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.

3. Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.

4. Place dishes in a large baking dish (see tip). Pour boiling water into baking dish...