{"id":1163,"date":"2014-10-12T16:45:05","date_gmt":"2014-10-12T03:45:05","guid":{"rendered":"https:\/\/queenstownlife.com\/\/?p=1163"},"modified":"2016-07-13T11:43:51","modified_gmt":"2016-07-12T22:43:51","slug":"secrets-of-the-chef-pembroke-patisserie","status":"publish","type":"post","link":"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/","title":{"rendered":"Secrets of the Chef Pembroke Patisserie"},"content":{"rendered":"<p>I drool, completely and utterly properly drool when I see <a href=\"http:\/\/www.pembrokepatisserie.co.nz\" target=\"_blank\">Pembroke Patisserie<\/a>&#8216;s Instagram photos. You can see them <span style=\"color: #ff0000;\"><a style=\"color: #ff0000;\" href=\"http:\/\/www.instagram.com\/pembrokepatisserie\" target=\"_blank\">here<\/a><\/span><\/p>\n<p>Cakes, pastries, chocolate (this seems to feature heavily in my life at the moment), croissants, pain au chocolat (see I told you) macarons, eclairs, sticky buns. Need I go on? I&#8217;m starving now.<\/p>\n<p>They are at Wanaka Farmers Market every Thursday 4-6pm *rings bank and gets huge loan* and now for your making pleasure they have given us their recipe for Chocolate Mud cake. I know, I know, you&#8217;re welcome. Hugs gratefully accepted.<\/p>\n<p><span style=\"text-decoration: underline;\"><b>Chocolate Mud Cake<\/b><\/span><\/p>\n<p><b>This chocolate mud cake has been a family favourite for years! We\u2019ve celebrated many birthdays with this cake. It is a fabulous, easy cake to make which is really moist and rich. It keeps well.<\/b><\/p>\n<p>350ml Water<br \/>\n275g Butter<br \/>\n150g Chocolate<br \/>\n335g Sugar<br \/>\n290g Flour<br \/>\n35g Cocoa<br \/>\n14g Bi-carb<br \/>\n3 large Eggs<\/p>\n<p>Heat water and butter in a pot until butter is melted. Add the water and butter to chopped chocolate and sugar, stir until chocolate is melted and sugar dissolved. Sift the dry ingredients and add to the chocolate. In a separate bowl whisk eggs then add to the mixture. Pour into a large cake tin lined with baking paper.<\/p>\n<p>Bake at 160\u00b0C until a skewer comes out clean. When the cake is cold ice with ganache.<\/p>\n<p><b>Ganache<br \/>\n<\/b>200ml Cream<br \/>\n20g Butter<br \/>\n200g Chocolate<\/p>\n<p>Boil cream in a pot. Pour over chopped chocolate and butter, mixing well. Cool until it thickens, then pour over cold cake.<\/p>\n<p><a href=\"https:\/\/i0.wp.com\/queenstownlife.com\/\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?ssl=1\" rel=\"attachment wp-att-1164\"><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"1164\" data-permalink=\"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/pembrokepatisserie\/\" data-orig-file=\"https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?fit=838%2C1200&amp;ssl=1\" data-orig-size=\"838,1200\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"pembrokepatisserie\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?fit=210%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?fit=715%2C1024&amp;ssl=1\" class=\"aligncenter size-large wp-image-1164\" src=\"https:\/\/i0.wp.com\/queenstownlife.com\/\/wp-content\/uploads\/2014\/10\/pembrokepatisserie-715x1024.jpg?resize=658%2C942&#038;ssl=1\" alt=\"secrets_of_the_chef_pembroke\" width=\"658\" height=\"942\" srcset=\"https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?resize=715%2C1024&amp;ssl=1 715w, https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?resize=210%2C300&amp;ssl=1 210w, https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?resize=768%2C1100&amp;ssl=1 768w, https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?resize=610%2C874&amp;ssl=1 610w, https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?w=838&amp;ssl=1 838w\" sizes=\"(max-width: 658px) 100vw, 658px\" data-recalc-dims=\"1\" \/><\/a>Pembroke Patisserie<br \/>\nenquiry@pembrokepatisserie.co.nz<br \/>\n021 202 4651<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I drool, completely and utterly properly drool when I see Pembroke Patisserie&#8216;s Instagram photos. You can see them here Cakes, pastries, chocolate (this seems to feature heavily in my life at the moment), croissants, pain au chocolat (see I told you) macarons, eclairs, sticky buns. Need I go on? I&#8217;m starving now. They are at [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":1164,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[90,13,15],"tags":[22,37,20],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Secrets of the Chef Pembroke Patisserie - Queenstown Life<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Jane\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/\"},\"author\":{\"name\":\"Jane\",\"@id\":\"https:\/\/queenstownlife.com\/#\/schema\/person\/5ffe5d369075734fde796a12c31eae00\"},\"headline\":\"Secrets of the Chef Pembroke Patisserie\",\"datePublished\":\"2014-10-12T03:45:05+00:00\",\"dateModified\":\"2016-07-12T22:43:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/\"},\"wordCount\":269,\"commentCount\":4,\"publisher\":{\"@id\":\"https:\/\/queenstownlife.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/queenstownlife.com\/wp-content\/uploads\/2014\/10\/pembrokepatisserie.jpg?fit=838%2C1200&ssl=1\",\"keywords\":[\"food\",\"secrets of the chef\",\"wanaka\"],\"articleSection\":[\"Get To Know\",\"Secrets Of The Chef\",\"Wanaka\"],\"inLanguage\":\"en-NZ\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/\",\"url\":\"https:\/\/queenstownlife.com\/2014\/10\/secrets-of-the-chef-pembroke-patisserie\/\",\"name\":\"Secrets of the Chef Pembroke Patisserie - 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