• 150g chopped butter
• 300g good quality dark chocolate
• 3 eggs
• 215g caster sugar
• 225 g plain flour
• 65 g sour cream
• 250 g pkt cream cheese (at room temperature)

Preheat the oven to 180C and grease a 20 cm cake pan.

Combine the butter and chocolate in a bowl and warm over a pot of hot water on low heat. Cook for about 5 minutes or until the mixture is smooth. Cool.

Whisk two eggs in a small bowl and add the eggs along with 140 g of the sugar to the chocolate mixture and stir. Add the flour and sour cream and stir until well combined.

Beat the cream cheese and the remaining sugar in a bowl until smooth. Add the remaining egg and beat until just combined.

Spoon the chocolate and cream cheese mixtures alternately in to the cake pan and then swirl with a knife or a skewer to create a marble effect. Bake for approx 30 mins.

• 400 gm of schnitzel or finely sliced steak
• 2 tsp cooking oil
• 1 tbsp soy sauce
• ½ tsp salt
• ½ tsp sugar
• 1/8 tsp cayenne pepper
• 2 tbsp sesame seeds
• 2 medium size cucumbers

Place the beef in a bowl with the oil, soy sauce, salt, sugar and cayenne. Mix thoroughly and leave for 30 mins.

Toast the sesame seeds in a dry frying pan and stir until golden. Crush the seeds with a mortar and pestle or rolling pin.

Peel the cucumbers leaving some strips of green on the outside. Cut them in half lengthwise and scoop out the seeds before cutting into thin slices.

Heat a dash of oil in a large fry pan or wok and when very hot add the meat until stir fry for about a minute. Add in the cucumber and cook until tender but still crisp. Sprinkle with the sesame seeds and service with rice.