PORK & GYOSA WITH SAUTE GREENS AND RICE

This was a fast & yummy dish to do. I had some gyosa left over from last time which I froze... So the only thing I had to do was cook the rice in my rice cooker and saute some of vegetables I had inside the fridge... So tasty, healthy and fast!!!

DECADENT CHOCOLATE CAKE

This cake has to be "the most chocolaty cake" I have done so far... It was for a friend and she wanted a ALL CHOCOLATE CAKE! As you can imagine, the cake, fillings, frosting and decorations were all from chocolate. It was quite expensive to do but well worth it!!!

CAKE
300g butter
300g caster sugar
6 eggs
225g self raising flour
75g cocoa powder
2 tsp strong coffee (liquid)

Beat butter and sugar for 7 minutes. Add eggs slowly. Add sifted flour, cocoa and coffee. Mix with wooden spoon until well combined. Bake in a 29 cm round tin in a preheated oven (180 degrees Celsius) for approximately 40 minutes.
For this cake I made this recipe twice.
FILLING 1

1/2 can condensated milk
125g butter
1/4 cup cocoa powder

Beat butter with electric mixer and add cond. Milk slowly until fluffy. Add cocoa and beat until blended.

FILLING 2
150g melted chocolate
120g chocolate & hazelnut spread
50g butter

Mix all ingredients until well combined

TOPPING
250g milk chocolate
250g dark chocolate
350ml cream

Boil cream and pour over chopped chocolate. Let it stand for 2 minutes, stir chocolate mixture until melted and well combine. Set aside until spread consistency. Spread all over the cake. Leave left over chocolate at room temperature until piping consistency. Pipe around cake using piping bag.

DECORATION
125g milk chocolate bar, grated

Put grated chocolate around cake after you have covered with chocolate mixture (ganache).

Cut each cake in half and sandwich them with filling 1. Sandwich both cake together with filling 2. Top cake with chocolate mixture(topping). Decorate sides with grated chocolate and pipe around cake with remaining chocolate mixture. ENJOY!