CHOCOLATE CAKE WITH RASPBERRY GANACHE

Ahhhhoooooiiiii all the chocoholics.

This one is for you.

Can't get more choco than that.

Ingredients

Cake:

3 eggs

150g sugar

140g butter

150g dark chocolate

140g flour

1 1/2 dl raspberries

pinch of salt

Raspberry Ganache:

400g raspberries

300g dark chocolate

2 tablespoons butter

Preheat oven at 175C / 350F.

Separate egg yolks from the egg whites.

Add sugar to the egg yolks and whisk until pale and thick.

Whisk egg whites until stiff.

Mix the egg yolks with the egg whites.

Melt the butter.

Add chocolate to the butter and let it melt.

Mix chocolate butter together with egg mix and add flour.

Add pinch of salt and raspberries.

Mix everything together and bake in oven for 20-30 minutes.

The cake should still be creamy inside.

Add the raspberries to the saute pan and cook over medium heat until berries are soft. Pass the raspberries through a sieve to remove the seeds. Warm up the raspberry sauce and mix in chocolate and butter.

Spread raspberry ganache over the chocolate cake.

Top with berries and white chocolate.

MUSTIKKAPIIRAKKA - FINNISH BLUEBERRY BREAD

I am berryholic.

Grrrr

Ingredients:

Bread:

125ml milk

10g fresh yeast

30g sugar

1 egg

1 tsp salt

1 tbsp cinnamon

250g plain flour

35g butter in smaller cubes

Berry mix:

300g blueberries

50g quark/ricotta

2 tbsp brown sugar

1/2 lemon juice

First make the sweet bread.

Combine yeast with milk and sugar. Beat the egg and put 1/2 in a fridge. Add rest of the egg, salt, cinnamon and flour to the milk and pulse on low speed for 3-5 minutes.

On the low speed add butter cubes one after other and pulse another 5 minutes.

Cover the dough and let rise 1 hour in a warm place.

Knead 2-3 minutes and let rise another hour.

Roll the dough in to a round base for the pie and carefully place the dough into pie plate. Spread quark over the middle of the pie. Put blueberries over the quark and add lemon juice and sugar. Brush the dough edges with rest of the beaten egg.

Bake first 15 minutes at 200C, turn the heat down to 180C and cook further 15 minutes.

NORDIC TIRAMISU

Tiramisu is classic.

Nothing against it but can be a little heavy after all the italian primis and secundos :).

Here is a lighter and northier version with fruity rasberries.

Summer can come.

Ingredients:

250g mascarpone cheese

250g double cream

1 little or 1/2 big lemon

50-100g grated dark chocolate

200g rasberries and 100g blackberries

250 ml strong coffee

14 sponge fingers

3 tbsp sugar

Whip the cream with sugar until stiff peaks hold. Mix mascarpone cheese with lemon zest and 1 tbsp lemon juice. Add mascarpone cheese to whipped cream and mix gently.

Dip half of the sponge fingers in coffee one at the time and lay them on the bottom of a square serving dish.

Add half of the mascarpone mix on the top of sponge fingers. 

Add half of the rasberries and blackbebrries on the top of mascarpone mix. 

Add half of the grated chocolate on the top of berries.

Now dip rest of the sponge fingers in coffee and add on the top of berries and chocolate.

Add rest of the mascarpone cream.

Finally add rest of the berries and grated chocolate.

Let rest in the fridge over night.

SANDWICH CAKE - Smörgåstårta

Smör means butter in swedish. 

Gås is a goose and tårta means cake.

So it is Buttergoosecake????

No no no :D.

Smörgås is sandwich and tårta is cake.

So sandwichcake.

Ahaaaa.

Ingredients:

12 slices white bread

12 slices dark bread

Gherkin mixture:

3dl pickled gherkins, diced

2dl creme fraiche

Salmon mixture:

500g smoked salmon, chopped

400g philadelphia cheese

2dl dill, chopped

2dl plain yoghurt

1/2 lemon, juice and zest

Cheese mixture:

200g philadelphia cheese

1dl plain yoghurt

Toppings:

wild garlic

4 hard boiled eggs

5-6 radish

Chives, chopped

Remove bread crusts.

Mix the salmon mixture.

Mix the gherkin mixture.

Mix the philadelphia cheese mixture.

Place 3 and 3 slices white bread on the bottom of a plate. Add half of the salmon mixture on the top of bread. Put another layer of dark bread on the top of salmon mixture. Add the whole gherkin mixture. Add another layer of white bread. Top it with the rest of the salmon mix. Add the last layer of dark bread.

Frost it with philadelphia/yoghurt mix.

Wrap the cake in cling film. Let it rest in the fridge overnight. 

Top the cake next day with eggs, wild garlic, radishes and chives.

KLADDKAKA WITH PINEAPPLE / SWEDISH CHOCOLATE MUD CAKE

I love snow. For God's sake I have been growing up in snow. Lived in a part of the country where you hardly see any sun in winter. Where wintersport season lasted 7 months.

And now with the baby and baby stroller I am feeling like a Bambi on ice. It's not fun at all. Going a km to our local grocery shops feels like climbing Mount Everest. Next time I will take a flag and raise it in front of the shop. 

Yes I did it.I reached the summit.

What is better than a piece of chocolate cake after the climbing? At least I deserve it :).

 Kladdkaka is a famous swedish chocolate cake. It is so well known that nowdays almost every family have their version of this yummy sticky mudcake. It is best the day after with some whipped cream or ice cream.

 Ingredients:
 8-10 pieces

250g dark chocolate
250 g butter
50 g sugar
125 g flour
4 eggs (separate yolks and whites)
6 cl rum or water
1 1/2 dl walnuts, chopped
1 pineapple, thinly sliced

Preheat the oven to 200C. Melt chocolate together with butter and sugar. Mix flour, egg yolks, rum (or water) and walnuts. Add the chocolate mix to the flour mix and combine everything well. Beat egg whites until stiff and fold directly into the chocolate mixture. 

Bake the cake in a 22 cm round cake tin, 12-15 minutes.

 Cut pineapple in very thin slices. Arrange pineapple on plate and put piece of kladdkaka on the top.

Chocolate Cake recipe from Elle Mat&Vin Nr 6 2011. 

 

This post is linked to the event "Little Thumbs Up" organized by Bake for Happy Kids and My little favourite DIY.

MONICA'S FROZEN DAIM CAKE

As a kid I always baked a special crunchy daim cake for my little sis who just adored it. Now years later whenever we meet she still asks me about the "best daim cake" but somehow I forgot the recipe. My mom heard about this and told it to her friend Monica who happend to have an frozen version of the famous cake. And history was made. Now it is the favorite cake of our family.

Ingredients

Meringue base:
3 eggwhites
2 dl sugar
1 dl chopped almonds

Preheat the owen to 140 C.
Whisk the egg whites with  1 dl sugar until pale and fluffy. Add rest of the sugar (1 dl) and the chopped almonds. Spoon the meringue mixture on the baking sheet forming a circle about 22 cm. Bake it on the lowest part of the oven for 1 hour.
Take the base out from the oven and let it cool.

Filling:
4 dl double cream
3 egg yolks
1 dl sugar
115 g daim chocolate

 Whisk the double cream.
Whisk the egg yolks with sugar. Chop the daim coarsely. Add the cream and daim into egg mix.
Put the meringue base on the new baking sheet. Wrap aluminium foil (ca 6 cm) around the cake. Fill it with the daim mix and put the cake into freezer.
Take it out from the freezer 25 minutes before eating.

This recipe is part of the In and Out of the Kitchen Link-up Party