Monday, 27 August 2007

An Outback Birthday

After being in Broken Hill for the past week, I’ve been impressed by the indomitable spirit of the wonderful city. The vibrant earthy colours and magical light of the landscape have drawn many film makers and artists here.

BH is the longest continuous mining operation in Australia and the largest single source of lead, silver and zinc ore.
Sandeep came down to Broken Hill to visit Khobe and me. It so happens that his birthday is on the 10th of August. Just 3 days before mine.

We met a lovely couple up here in Broken Hill, Paul and Sharon. Sharon is a superb cook I must say. I’ve picked up a few cooking tricks from her while being there. Paul is a very chatty bloke with a heart of gold. He never fails to entertain us.
They’re very down to earth and sincere. It’s quite hard to find people like that in the big cities. You’re always wary of people and their intentions. I used to trust people a lot very easily and had to learn the hard way when I came to live on my own here. No parent to protect you and to give their judgments about people. Like they say, Mother’s are ALWAYS right.

It wasn’t long till Sharon found out that it was my birthday and she insisted on making me a birthday cake.

If you’ve been a loyal follower of my blog, you’ll know my perception on chocolate has to be perfect! The cake was divine! Not too rich, moist and perfect!
Of course I couldn’t resist not getting the recipe from here.
Moist Double Chocolate cake
125g, butter, chopped
¾ cups (180ml) water
2 tablespoon cocoa
100g dark chocolate, chopped
1 cup (220g) sugar
¾ cup (110g) self-raising flour
½ cup (75g) plain flour
1 egg

1. Grease deep 20cm round cake pan, line base and side with baking paper.
2. Place butter, water, cocoa, chocolate and sugar in medium saucepan, stir over heart, without boiling, until sugar is dissolved; cool to room temperature.
3. Stir flours and egg into mixture, pour into prepared pan
4. Bake in moderately slow oven about 1 hour.
5. Stand 5 minutes before turning onto wire rack to cool
6. If desired, split cold cake, fill and top with chocolate fudge frosting.
Chocolate Fudge Frosting
45g unsalted butter
2 tbs water
¼ cup (55g) castor sugar
¾ cup (120g) icing sugar mixture
2 tbs cocoa

1.Combine butter, water and castor sugar in small saucepan, stir over heat, without boiling, until sugar is dissolved.

2.Sift icing sugar and cocoa into small heatproof bowl, gradually stir in hot butter mixture; cover, refrigerate until thick.

3.beat with wooden spoon until mixture is smooth and spreadable.
If y If u're looking for a easy and yummy recipe, give this a go!


Jun said...

wow tht cake sure looks yummy! u know, tht 1st pic of the stone formation reminds me of the kuan yin statue at kek lok si temple *LOL*

culinaryprincess said...

Ohh my gosh jun, i didn't realise it till u told me.. and ya it does look like it!!