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WHAT KATIE ATE
Recipes by Katie Quinn Davies July 29, 2012
Chocolate 
 
fudge
cake
wih
raspberries
&
 
amaretto 
cream 
Serves 
 
8
 
for the cake:
125
 g unsalted butter 
225
 g caster sugar 
150
 g good quality chocolate 
1
teaspoon vanilla extract 
1
teaspoon bicarbonate of soda 
270
 g self-raising flour 
185
ml (
O
cup) milk 
2
tablespoons crème fraiche 
for the icing:
200
 g good quality dark chocolate 
1
tablespoon butter, softened 
125
 g (
1
cup) icing sugar, sifted 
1
tablespoon cocoa, sifted 
30
ml (
V
 
cup) water 
60
ml (
N
cup) milk 
to serve:
3
punnets fresh raspberries Icing sugar for dusting 
300
ml cream, whipped 
2
tablespoons amaretto liqueur 
Preheat oven to 180˚C (fan forced) or 350˚FButter and line a 22” spring form baking tin. Set aside.*Half ll a small saucepan with water, cover with a heat-proof bowlinto which you add the chocolate. Warm chocolate over low-medium heat, stirring occasionally until melted ~ don’t let the bottom ofthe bowl touch the water beneath. Remove bowl from pot and allow tocook slightly.Whisk eggs and sugar in the bowl of a stand mixer for 5-6 minutes onhigh speed until light and uffy. Add eggs and vanilla, then siftedcocoa and bicarb. Pour in the slightly cooled melted choc, continue
 
to beat then add the milk and crème fraiche. Turn mixer speed downand add the sifted our, beat until a thick smooth batter. Pourbatter into the pre-buttered and lined tin and bake in centre rackof the preheated oven for 40-45 minutes, or until a skewer comes out
 lmot 
clean from the centre of the cake. Remove and allow to cookfully before placing cake on a wire rack in preparation for icing.To make the icing: melt chocolate in a pot over water as above instage 2* of the cake prep. While the chocolate is melting add theicing sugar, cocoa and butter into the bowl of a stand mixer ttedwith the paddle beater. Beat together until well combined then pourin the melted chocolate ~ the mixture may look very dry and crumblyand almost ‘split’ but rest assured this is ne. Add the water andmilk and beat everything together gradually increasing the speed asyou go until you get a thick, glossy and smooth chocolate icing.To ice the cake, spread out 1 or 2 pieces of aluminium foil of a at,clean surface onto which place the cake (on it’s wire rack - thismethod makes so super fast cleaning up!). Using an angled paletteknife ice the cake using up all the frosting. Allow to stand for 10minutes then chill in the fridge. If using raspberries, place them on the cake just before the icing is totally set so you have a bitof ‘glue’ to stop them falling off. Dust with icing sugar and servealong with the whipped cream mixed with the amaretto liqueur.If you are not using raspberries, a good way to serve the cake is toheat it for a minute or two as the warmed cake and fudgy icing isextra goooood! :)* * * *
 
mick
'
s
 
easy peasy 
pumpkin
 soup 
Serves 
 
8
Olive oil for cooking 
1
brown onion, peeled and finely diced 
4
large cloves garlic, peeled and minced 
2
stalks celery, cut into 1cm slices 
1
kilo pumpkin, skin and seeds removed, flesh cut into chunks 
1
large potato, peeled and cut into large chunks 
1
litre free-range chicken stock ½
K
 
 teaspoon ground cumin 
K
 teaspoon ground sage 
K
 teaspoon dried chilli flakes (optional)2 springs fresh thyme 
2
heaped tablespoon sour cream 
8
 slices Jamon Iberico or Parma ham, grilled Extra sour cream to serve Rosemary Oil (can be bought in gourmet food shops easily)Salt and freshly ground black pepper 
Warm 1 tablespoon of olive oil in a large, deep pot. Add the onionand sauté for 3-4 minutes over medium heat. Add in the minced garlicand continue to cook together with the onion for a further 4-5minutes, stirring often and taking care to not let the garlic burn.At this stage you can add the celery and cook for 2-3 mins then addin the potatoes and pumpkin along with the stock. Season well withsalt and freshly ground black pepper then bring to the boil overhigh heat, and simmer over medium heat until the pumpkin and potatois cooked through when tested with a sharp knife.Transfer the entire contents to a blender and whizz until full smooth(
you may have to do this in one or two batches depending on the size of your blender 
). Add the blended soup back into the same pot then addthe ground cumin; ground sage, thyme leaves, chilli akes if using,and 2 heaped tablespoons of sour cream. stir all together and seasonagain if you think it needs it.Simmer the soup over low-medium heat for 20 minutes to infuse avoursthen serve piping hot in bowls with an extra dollop of sour cream, adrizzle of rosemary oil and a slice of crispy grilled Jamon or Parma Ham.* * * *
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