Published in NZ Baker (Dean Brettschneider & Lauraine Jacobs)... ... .
Does any one have a pic of what this cake looks like, want to make it 2morrow but find it helpful if I know what it looks like first.
Cheers! :)
cookessentials,
May 21, 1:54am
You could try the Rocket website - you may have to trawl through a few pages of delcious looking goods though!
http://www.rocketkitchen.co.nz/index. php
crystalmoon,
May 21, 2:10am
Oooohhhhhh I knew I should'nt have followed the link, wipes drool from chin :) devine.
sniper03,
May 21, 2:33am
cheers cookessentials! :) will do that now
guitarman525,
May 21, 5:23am
Hi Sniper is it possible for you to put the recipe of the Rasp Mudcake on here? It sounds divine! TIA
sniper03,
May 21, 11:08pm
Wild One Raspberry Mud Cake – from Rocket Kitchen Published in New Zealand Baker (Dean Brettschneider and Lauraine Jacobs).
Cake:
435ml hot water 325g softened butter 235g granulated sugar 40g cocoa powder 400g dark chocolate buttons 140g mashed raspberries 5ml raspberry essence (optional) 175g eggs (3. 5) 285g 'Champion' or 'Elfin' self-raising flour
Cake method:
1. Place the hot water in a saucepan and bring to the boil. 2. Remove from the heat and add butter, then set aside until just melted but still hot. 3. Combine the sugar, cocoa powder and chocolate in a mixing bowl fitted with a whisk. 4. Add the hot butter and water to the chocolate mixture, whisk on medium speed until smooth then mix in the mashed raspberries and raspberry essence. 5. Add the eggs one at a time while mixing and scrape down the sides of the mixing bowl. 6. Sieve the flour, add to the mixture and whisk on low speed until the mixture is smooth. 7. Pour into a 23cm round loose base cake tin which has the sides and bottom lined with baking paper. 8. Place directly into preheated oven set at 150ºC and bake for 1. 5 hours or until a cake skewer comes out clean. 9. Once cool remove from the cake tin and take off the baking paper. Allow to cool completely on a cooling rack.
Ganache:
300ml fresh cream 500g dark chocolate buttons
Ganache method:
1. Place the cream in a saucepan and bring to the boil. 2. Remove from the heat and add the chocolate buttons. 3. Stir using a wooden spoon until the buttons have melted. 4. Leave to rest in the saucepan to thicken to pouring consistency - this should take approximately 45 minutes. 5. Place a sheet of baking paper underneath the cooling rack, then slowly pour the ganache over the cake, starting at the centre and moving towards the outside, ensuring that the cake is completely covered (you may need to use a palette knife). 6. Give the cooling rack a shake to allow the ganache to settle evenly on the cake. 7. Once the ganache has finished dripping, carefully lift the covered cake off the cooling rack and place on a serving plate.
sniper03,
May 21, 11:09pm
PART 2:
Chocolate Shards:
375g dark chocolate buttons (1 packet) 375g white chocolate buttons (1 packet)
Chocolate Shards method:
1. Half fill a saucepan with cold water, bring to the boil and remove saucepan from the heat. 2. Break the dark and white chocolate buttons into small pieces and place in separate stainless steel bowls that will fit inside the saucepan of water (one bowl at a time). 3. Place the bowl of dark chocolate in the hot water. Never allow any water to come into contact with the chocolate as this will cause the chocolate to thicken. 4. Stir the chocolate with a clean wooden spoon until it has reached 40ºC and melted. You may need to remove the bowl from the water from time to time to avoid overheating the chocolate. Use chocolate compound at 40ºC to achieve a nice sheen once the chocolate has set. Repeat for the white chocolate. 5. When both chocolates have melted, spread a thin layer (2mm) of each onto a large sheet of baking paper using a palette knife. Allow to nearly set, then using a sharp knife cut into shards. For the dark chocolate shards keep them straight and for the white chocolate shards, cut them in a wave-type pattern. 6. Wait until the chocolate shards have completely set then carefully remove them from the baking paper by sliding a palette knife under each shard. You may need to have a few extra shards to allow for breakage. 7. Using a wide-bladed, pointed knife, pierce the top of the cake where you want to place the white chocolate shards then carefully insert the shards into these holes. 8. Before the ganache is completely set, place the dark chocolate shards around the outside of the cake. Tie a wide ribbon around the outside of the dark chocolate shards.
Notes: You can use plain flour and add baking powder (rather then use self-raising flour). If possible, weigh the eggs (without the shells) to get as close as possible to 175g. Use a 25cm tin for a larger diameter cake (but not as high) and you don't have to make the shards - the cake looks pretty without them. However, once you've made this cake it becomes unbeatable and it is so easy to make - especially without the shards!
sniper03,
May 21, 11:12pm
There you go guitarman525 and many thanks to bluetigerrr for putting this recipe on the message boards.
Will be making this this afternoon so will let you know how it turns out :)
guitarman525,
May 22, 1:38am
Thanx Sniper03. I will copyand paste it right now and then i have got it for when i have collected all the ingreds (i Have a family birthday coming up so they can be my guinea pigs! ! lol! ) have a great weekend folks cheers
unknowndisorder,
Jul 5, 2:38am
bump, think this is the recipe required? Sniper, how did it turn out?
iambridget,
Feb 12, 7:09am
hey can anyone post a picture of what this cake looks like? :) because i've looked on the rocket kitchen and its not there :(
maryteatowel1,
Feb 12, 7:28am
...the picture of the cake in the book, although attractive...does not show you what the actual cake looks like...all you see is the large shards of chocolate you put around the cake...just wondering how i can post a pic from the book...
Oooohhhhhh I knew I should'nt have followed the link,wipes drool from chin :) devine.
sniper03,
May 22, 2:33am
cheers cookessentials! :) will do that now
guitarman525,
May 22, 5:23am
Hi Sniper is it possible for you to put the recipe of the Rasp Mudcake on here! It sounds divine! TIA
sniper03,
May 22, 11:08pm
Wild One Raspberry Mud Cake – from Rocket Kitchen Published in New Zealand Baker (Dean Brettschneider and Lauraine Jacobs).
Cake:
435ml hot water 325g softened butter 235g granulated sugar 40g cocoa powder 400g dark chocolate buttons 140g mashed raspberries 5ml raspberry essence (optional) 175g eggs (3.5) 285g 'Champion' or 'Elfin' self-raising flour
Cake method:
1. Place the hot water in a saucepan and bring to the boil. 2. Remove from the heat and add butter, then set aside until just melted but still hot. 3. Combine the sugar, cocoa powder and chocolate in a mixing bowl fitted with a whisk. 4. Add the hot butter and water to the chocolate mixture, whisk on medium speed until smooth then mix in the mashed raspberries and raspberry essence. 5. Add the eggs one at a time while mixing and scrape down the sides of the mixing bowl. 6. Sieve the flour, add to the mixture and whisk on low speed until the mixture is smooth. 7. Pour into a 23cm round loose base cake tin which has the sides and bottom lined with baking paper. 8. Place directly into preheated oven set at 150ºC and bake for 1.5 hours or until a cake skewer comes out clean. 9. Once cool remove from the cake tin and take off the baking paper. Allow to cool completely on a cooling rack.
Ganache:
300ml fresh cream 500g dark chocolate buttons
Ganache method:
1. Place the cream in a saucepan and bring to the boil. 2. Remove from the heat and add the chocolate buttons. 3. Stir using a wooden spoon until the buttons have melted. 4. Leave to rest in the saucepan to thicken to pouring consistency - this should take approximately 45 minutes. 5. Place a sheet of baking paper underneath the cooling rack, then slowly pour the ganache over the cake, starting at the centre and moving towards the outside, ensuring that the cake is completely covered (you may need to use a palette knife). 6. Give the cooling rack a shake to allow the ganache to settle evenly on the cake. 7. Once the ganache has finished dripping, carefully lift the covered cake off the cooling rack and place on a serving plate.
sniper03,
May 22, 11:09pm
PART 2:
Chocolate Shards:
375g dark chocolate buttons (1 packet) 375g white chocolate buttons (1 packet)
Chocolate Shards method:
1. Half fill a saucepan with cold water, bring to the boil and remove saucepan from the heat. 2. Break the dark and white chocolate buttons into small pieces and place in separate stainless steel bowls that will fit inside the saucepan of water (one bowl at a time). 3. Place the bowl of dark chocolate in the hot water. Never allow any water to come into contact with the chocolate as this will cause the chocolate to thicken. 4. Stir the chocolate with a clean wooden spoon until it has reached 40ºC and melted. You may need to remove the bowl from the water from time to time to avoid overheating the chocolate. Use chocolate compound at 40ºC to achieve a nice sheen once the chocolate has set. Repeat for the white chocolate. 5. When both chocolates have melted, spread a thin layer (2mm) of each onto a large sheet of baking paper using a palette knife. Allow to nearly set, then using a sharp knife cut into shards. For the dark chocolate shards keep them straight and for the white chocolate shards, cut them in a wave-type pattern. 6. Wait until the chocolate shards have completely set then carefully remove them from the baking paper by sliding a palette knife under each shard. You may need to have a few extra shards to allow for breakage. 7. Using a wide-bladed, pointed knife, pierce the top of the cake where you want to place the white chocolate shards then carefully insert the shards into these holes. 8. Before the ganache is completely set, place the dark chocolate shards around the outside of the cake. Tie a wide ribbon around the outside of the dark chocolate shards.
Notes: You can use plain flour and add baking powder (rather then use self-raising flour). If possible, weigh the eggs (without the shells) to get as close as possible to 175g. Use a 25cm tin for a larger diameter cake (but not as high) and you don't have to make the shards - the cake looks pretty without them. However, once you've made this cake it becomes unbeatable and it is so easy to make - especially without the shards!
sniper03,
May 22, 11:12pm
There you go guitarman525 and many thanks to bluetigerrr for putting this recipe on the message boards.
Will be making this this afternoon so will let you know how it turns out :)
guitarman525,
May 23, 1:38am
Thanx Sniper03. I will copyand paste it right now and then i have got it for when i have collected all the ingreds (i Have a family birthday coming up so they can be my guinea pigs!lol!) have a great weekend folks cheers
unknowndisorder,
Jul 6, 2:38am
bump, think this is the recipe required! Sniper, how did it turn out!
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