“You don’t want to do anything else anymore”

This cake is for the one who loves chocolate. Roni Lehti

Pippuri.fi’s chef Risto Mikkola offers mothers the best possible cake – and of course it’s a runny chocolate cake or mudcake.

– I wanted to make such an easy cake that children could do it. You just mix the ingredients together and pour them into the pan. In addition, there are the same amount of three raw materials, Mikkola laughs.

The amount of raw materials is also easy to remember. Now don’t be shocked, there’s a lot of everything, but just for once. There is half a kilo of chocolate, butter and sugar each. Yes, you read that right.

Of course, you can make a smaller cake, in which case you just halve the amounts. Instead of 500 grams, there are 250 grams each of these three ingredients and five eggs. Easy math for once.

On top of everything, this cake is, according to Mikkola, 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.

By roasting, you get a wonderful caramel flavor in the white chocolate. Roast and caramelize the white chocolate in a 130-degree oven for 20 minutes. It’s worth roasting several plates at once, because you’ll be hooked on this chocolate.

Melting chocolate has also been made easy. Now you can forget about water baths, because the chocolate melts in the hot butter. You don’t need an electric mixer for the cake, because nothing is whipped this time.

Raspberry cream is spread on top, which completes the whole beauty (you need a whisk for that). Raspberry goes really well with chocolate. Other unbeatable combinations include orange and mint. Everyone knows how delicious chocolate sweets are with either of them.

Mother’s Day chocolate cake

Mudcake:

500 g of dark chocolate

500 g of sugar

500 g of butter

10 eggs

1 dl potato flour

28 cm springform pan, baking paper

1. Melt the butter in a saucepan, add sugar and chocolate. Stir until the chocolate has completely melted and the mass is smooth.

2. Add eggs and potato flour, mix until smooth. You get the best result by mixing with a hand mixer.

3. Pour the mass into a loose-bottom pan lined with baking paper (paper also on the edges) and cook at 140 degrees in the oven for one hour and 30 minutes or until the cake is firm.

4. Let the cake cool, remove from the pan and decorate with raspberry cream, fresh raspberries and roasted white chocolate.

Raspberry cream:

200 g raspberries (frozen)

200 g of whipped cream

2 bay leaves

50 g of sugar

1. Put the gelatin leaves in cold water to soak. Whip the cream to a light foam.

2. Boil raspberries in a pot for about 2 minutes, add sugar.

3. Cool the mixture to room temperature and fold it into the whipped cream mass.

4. Add the soaked and pressed almond leaves to a small drop of boiling water and gently mix into the whipped cream-raspberry mixture. Put the mixture in the fridge overnight to harden.

5. Beat the mass lightly with a whisk until smooth and spread over the cake.

Roasted white chocolate:

1 sheet of white chocolate

1. Put the chocolate plate on a baking sheet lined with baking paper and cook in a 140-degree oven for 20 minutes.

2. Cool the chocolate and grind it to a smaller size.