You can’t go badly if your mother bakes the world’s best chocolate cake.
Chocolate and raspberry go well together. Roni Lehti
Chef of Pippuri.fi Risto Mikkola offers mothers the best possible cake – and that ‘s a mudcake, of course.
– I wanted to make a cake so easy that it works for children. It just mixes the ingredients together and pours into a pan. In addition, the three raw materials are the same amount, Mikkola laughs.
Even the amount of raw materials is easy to remember. Now don’t be shocked, there’s a lot of everything, but for once. Chocolate, butter and sugar are every pound. Yes, you read that right.
Sure, you can make a smaller cake, which only halves the amounts. Instead of 500 grams, there are 250 grams of these three raw materials and five eggs each. For once, easy math.
According to Mikkola, this cake is the best and easiest possible chocolate cake ever.
– This is a great recipe. You do this once and you don’t want to do anything else, Mikkola praises.
Toasting in white chocolate gives you a wonderful caramel taste. Roast and caramelize the white chocolate in a 130-degree oven for 20 minutes. You should toast several plates at once, as you will get hooked on this chocolate.
Melting chocolate has also been made easy. Now you can forget about water baths, as chocolate melts into hot butter. The electric mixer does not need to be brought up, as this time nothing is frothed.
Raspberry cream is applied on top, completing all the splendor. Raspberry goes really well as a chocolate buddy. Other unbeatable combinations include orange and mint. Everyone knows how delicious chocolate candies are, with either of them included.
Mother’s Day chocolate cake. Roni Lehti
Mudcake
500 g of dark chocolate
500 g of sugar
500 g butter
10 eggs
1 dl potato flour
28 cm loose bottom pan, baking paper
1. Melt the butter in a saucepan, add the sugar and chocolate. Stir until the chocolate is completely melted and the mass is smooth.
2. Add eggs and potato flour, mix until smooth. For best results, stir with a hand blender.
3. Pour the dough into a loose-bottomed pan lined with parchment paper (the paper is also on the edges) and bake in a 140-degree oven for an hour and 30 minutes or until the cake is firm.
4. Allow the cake to cool, remove from the pan and garnish with raspberry cream, fresh raspberries and toasted white chocolate.
Raspberry cream
200 g raspberries (frozen)
200 g of whipped cream
2 gelatin leaves
50 g sugar
1. Put the gelatin leaves in cold water to soak. Whip the cream into a light lather.
2. Boil the raspberries in a saucepan for about 2 minutes, add the sugar.
3. Cool the mixture to room temperature and lift it into the whipped cream.
4. Add the soaked and pressed gelatin leaves to a small drop of boiling water and mix gently into the whipped cream-raspberry paste. Put the mixture in the refrigerator overnight to solidify.
5. Lightly whisk the dough with a whisk and spread over the cake.
Toasted white chocolate
1 plate of white chocolate
1. Place a chocolate bar on a baking sheet lined with parchment paper and bake in a 140-degree oven for 20 minutes.
2. Cool the chocolate and crumble into smaller pieces.
Nicolas Feuillatte Réserve Exclusive Rosé Champagne Brut, France (€ 49.98)
With a delicious mud cake, we recommend anything but champagne.
Nicolas Feuillatte Réserve Exclusive Rosé Champagne Brut’s color is beautiful pink, attractive.
This champagne is made by adding 16% of carefully selected red wine to the Réserve Exclusive blend, after which the champagne matures in the cellar for 2-3 years.
The wine is dry, freshly sour, citrus, currant and tasty berry. The taste is long, firm and balanced.
The aroma is an intense mixture of sour cherries and wild strawberries, richly fruity and slightly roasted.
The raspberry cream of the mud cake and the berry flavor of the rose champagne together crown the taste experience and bring a smile to every mother’s lips.