Hawthorne Coffee is back.

Roasted locally in Havelock North. Award winning coffee is an awsome way to pass you're day.

Have you been in to check out the new layout of the bakery/cafe lately? And be sure to ask the staff about the new VIP loyality cards, These cards offer you amazing value, currently all items you purchase you receive points for, all coffee's purchased you will receive triple points, Points are redeemable for all items in the shop.

Next weekend in hastings will be the wine festival.

Johns bakery and cafe won the 2009 Hospitality awards , 2 years in a row. 

Hot cross buns,  made the old fashioned way,  with an assortment of mixed fruit and a delicious spice to compliment .

Well we baked up a storm winning the elite Business awards on friday Night. 

John ,Jeanette and the team won the award for best Hospitality business, and then won the award for the overall supreme winner, an awesome feat for the Bakery & cafe. 

Peter Philipsen is now cooking you up a treat with his light meals.

Arie the baker is now making a seeded nut brown loaf, with excellent tasting.

Our staff are looking forward to the business awards of Hastings next week.

Its winter now so hot soups are made fresh daily, and made the old fashioned way with fresh ingredients.

Ingredients

•  

  Chocolate Mud Cake

  • 1. 350 grams dark chocolate pieces
  • 2. 225 grams butter
  • 3. 600 ml water
  • 4. 3 eggs
  • 5. 400 grams castor sugar
  • 6. 400 grams self raising flour
  • 7. Grease and line a 23cm/9" round cake tin. Preheat oven to 170C/325F.
  • 8. In a saucepan over low heat, heat chocolate, butter and water. Stir frequently until melted and smooth. Remove from the heat and cool slightly.
  • 9. In a large bowl, lightly beat eggs. Gradually beat cooled chocolate mixture into eggs.
  • 10. Whisk sugar and flour into chocolate mixture, continue beating until smooth and well blended.
  • 11. Pour mixture into cake tin. Bake for 45 minutes or until skewer inserted into centre of cake comes out clean.
  • 12. Turn cake onto wire rack to cool.

  *Please note: This mixture is quite runny, use a solid cake tin not a springform tin.

  *Tip: Line tin with baking paper, this will make the cake easier to remove from the tin, no sticking to the sides.

  Truffle Mixture

  • 120 grams dark chocolate pieces
  • 100 grams butter
  • 300 grams sifted icing sugar
  • 4 tbsp double or whipping cream
  • 1. In a bowl over a pan of simmering water melt chocolate, stirring frequently.
  • 2. Cool slightly, then stir icing sugar, butter and cream until well blended.

  Chocolate Glaze

  • 225 grams dark chocolate pieces
  • 165 ml double or whipping cream
  • 1. In a saucepan over low heat, heat chocolate and cream, stirring frequently until melted and smooth. Keep warm.

  Assembling the Cake

  • 1. Cut cooled mud cake into layers.
  • 2. Spread truffle mixture between layers with a palette knife. Reserve some mixture to finish round the edges of the cake.
  • 3. Position cake on wire cake rack and pour warm glaze over the top with a palette knife to spread glaze to cover top and side evenly.
  • 4. Put remaining truffle mixture into a piping bag with a star nozzle. Pipe a decorative border around the edge of the cake.

  Tips

  • This cake is firm enough to cover with rolled fondant if using as a wedding or special occasion cake.
  • To appreciate the full, rich flavour that this cake offers it is best eaten at room temperature.
  • This cake is suitable for freezing.

  Enjoy!