You can’t resist this chocolate dream.
Chocolate and raspberries fit well together. Roni
Few are those who do not like chocolate cake. If you want an easy and delicious Mother’s Day cake, this is definitely the best one.
Chef Risto Mikkola notes that they want to offer mothers the best cake, and that is, of course, a flowing chocolate cake.
– I wanted to make a cake so easy that it can be done by the children with a small adult’s help. It just mixes the ingredients together and poured into the pan. In addition, three raw materials have the same amount, Mikkola laughs.
In addition, according to Mikkola, this cake is the best and easiest possible chocolate cake ever.
The guide contains 500 grams of three raw materials. You can make a smaller cake to only halve the quantities. Three raw materials are 250 grams of each and five eggs.
– This is a stunning recipe. You do this once, and you don’t want to do anything else, Mikkola praises.
A raspberry cream is applied to the cake, which finishes all the splendor. The raspberry is really good for chocolate. Other unbeatable combinations include orange and mint.
Roasting in the oven raises white chocolate to a new level. By roasting, you will get a lovely caramel taste in the white chocolate. Roast and caramelize white chocolate in a 140 degree oven for 20 minutes.
Mud cake
500 g of dark chocolate
500 g of sugar
500 g butter
10 eggs
1 dl of potato flour
28 cm loaf pan, baking paper
1. Melt the butter in a saucepan, add sugar and chocolate. Stir until the chocolate is completely melted and the mass is smooth.
2. Add the eggs and potato flour, mix until smooth. For the best result, mix with a hand blender.
3. Pour the mass into a baking sheet lined with baking paper (also on the edges) and cook in 140 degrees for an hour and 30 minutes or until the cake is fixed.
4. Allow the cake to cool, remove from the pan and garnish with raspberry cream, fresh raspberries and roasted white chocolate.
Raspberry cream
200 g of raspberry puree
200 g of whipped cream
2 gelatine leaves
50 g of sugar
1. Put the gelatine leaves in cold water to soak. Whip the cream into a light foam.
2. Heat the raspberry puree in a saucepan, add sugar. Once the sugar has melted, add the dissolved and pressed gelatin leaves, stir until smooth.
3. Cool the mixture to room temperature and lift the light whipped cream. Put the mass in the refrigerator overnight to freeze.
4. Lightly whisk the mass until smooth and spread over the cake.
Roasted white chocolate
1 plate of white chocolate
1. Place a chocolate bar on a baking sheet lined with baking paper and cook in a 140 degree oven for 20 minutes.
2. Cool the chocolate and crush smaller.