Favourite Mudcake

My cravings for sweet choclaty desserts continue. Yesterday I tried this favourite recipe with a new topping.

For the cake you will need:

100 g butter, 2 eggs, 1 dl sugar, 1 dl flour, 3/4 dl cocoa and 1 tsp vanilla

Pre-heat the oven to 175 C. Grease a cake tin with a removable bottom.

1. Melt the butter.
2. Beat the eggs and sugar.
3. Mix the dry ingredient.
4. Mix in with the eggs and sugar little by little alternating with pouring in the cooled butter little by little.
5. Pour in the cake tin and bake for 20 minutes.

Make the topping.

1. Cook 1/2 dl double cream. Melt 90 g dark chocolate (70%). Pour over the cooled cake.
2. Add some crushed choclate-mint candy.

Chocolate Pannacotta Cake

I have been into new desserts lately and have tried several recipes. This lovely Domino Pannacotta recipe appeared in my feed yesterday and just had to try it.

The cake looks amazing and should taste too. Now the only thing is to wait for the pannacotta to settle.

The Domino biscuits are the Finnish version of Oreos made by the renown Fazer chocolate makes (today actually a corporation in also bakery, restaurant and cafe busoness).

For the cake bottom you will need:

1 packet of Oreos/Dominos, 70 g butter

Melt the butter, chrunch the Oreos in a kitchen aid and pour in the butter. Cover the bottom of a cake tin with the mixture. Place in the fridge.

Then you will need: 2 dl double cream, 2 tsp vanilla powder, 1.5 dl yoghurt, 100 g chocolate, 1 tsp gelatin powder.

Heat the cream and add the vanilla and chocolate. Add the gelatin (check first he package for soaking) and last the yoghurt. Pour in the cake tin. Refridgerate for half a day.

I left out the sugar mentioned in the original recipe, and used powdered vanilla instead of vanilla sugar. The Pannacotta was quite sweet despite of this. This will make a perfect Sunday dessert tomorrow. Just right and comforting on a winter Sunday.

Healthier Mud Cake

This healthy cake by Catarina König has become my favourite. I have started to bake a small one so that I would not feel that guilty eating up half the cake.

I use a small cake tin with a removable bottom (20 cm in diameter). For this you need: 6 pitted dates, 1 tbsp honey, 1 tbsp coconut oil, 1 egg, 1 dl almond flour, 1/2 baking powder, 2 1/2 tbsp cocoa powder, 1 tsp vanilla and a pinch of salt. Additionally, coconut oil and flour for the cake tin.

Turn on the oven to 175 C.

Take out your kitchen aid and start with mixing the dates, honey and coconut oil. Add the egg and let the machine work for 10 minutes. Mix the dry ingredients and turn them in the cake batter. Pour in a greased form lined with coconut. Leave 1 cm to the sides. Bake in 175 C for 8 minutes leaving it a bit undone as any proper mud cake.

Serve as such or with fruit, berries, icecream or natural yoghurt.

 

Belated Valentines

This was meant to be a Valentines cake but baked it yesterday. I pimped a recipe of Finnish mocca  brownies on a cookbook site of a dairy produce company (Valio). This cake is not quite moist as brownies are but with the extra clicks of quark, it is certainly as filling and melt in the mouth.

This is a recipe for a small cake. Double the recipe to make a panful.

100 g butter, 1 dl coffee, 2,5 dl flour, 1/2 dl cocoa powder, 1/2 dl baking powder, 2 eggs, 1  1/2 dl sugar, 150 g quark (I used a flavoured one, Irish cream rahka).

Melt the butter and mix with coffee. Let cool. Mix the dry ingredients. Separate one egg and let the yolk wait for the quark. Beat the eggs and sugar.

Add the butter mix and the flour mix to the eggs. Pour into a greased pan. Mix the quark and the egg yolk and put small clicks of it in the cake. Even out the surface and make decorative patterns if you like. Bake in 200 C for 20 minutes.

Frosting: 50 butter, 1 tbsp Amaretto, 6 dl powdered sugar. Melt the butter and mix in the other ingredients. Pour over your cake. Decorate with dried or fresh berries. Enjoy!

#Gluten-free Coconut-berry-chocolate Cake

It was my big sister’s birthday last week and I had promised to bake her a cake. A gluten-free one. I started planning and browsing the net for different recipes because I don’t have any gluten-free ones.

First, I settled for a lovely picture of what I thought would be a cherry cake and started baking. In the making of the cake, I realised that it was a French pancake recipe. Then I turned to Pinterest and found these lovely layer cakes @callmecupcake my Linda Lomelino. The recipe sounded good and certainly I can bake a ‘roll cake’, I thought. The chocolate-Nutella cake turned out delicious but it looked like a cake for two and took a lop-sided shape of the Pisa tower! What was wrong? Was the thought of my niece who is to be a bakery chef too much of a challenge that made my cakes flop? Still in the morning of the birthday I did not have a cake ready and it would be humiliating to take her a bakery cake.

It was a Thursday morning, the birthday, and the day for the food section in the paper (Helsingin Sanomat). This time the story would be on cakes! This coconut cake is the recipe from the supplement and by Suvi Ruster. It was a success and the following day I baked another one (with ordinary flows and no chocolate topping).

Coconut cake bottom: 100 g butter, 2 eggs, 1 dl milk, 2 dl sugar, 2 tsp psyllium husk, 4.5 dl gluten-free flour, 2 tsp baking powder, 2 dl coconut flakes, 1 tsp vanilla, butter for the form.

Berry filling: 5 dl mixed berries, 1/2 dl sugar, zest of a lime, 2 tbsp potato flour.

Chocolate topping: 100 g butter, 100 g dark chocolate and 1 dl cream

Topping: mixed berries and fruit

Turn the oven on to 200 C. Melt the sugar and let cool for a while. Whisk in the milk and eggs, and the psyllium. Let the mixture stand for 10 minutes. Mix all the dry ingredients together and whisk them into the butter-milk mixture.

Grease a cake thin with removable bottom and pour in the batter. Pour on the berry mixture and press the berries into the batter. Bake for 30-40 minutes until done.

Let the cake cool and decorate with berries. Pour on the chocolate topping and finish with chocolate candy.

The cake was a success, and actually the “Pisa cake” too. We enjoyed them both with ice cream.

I baked another one the following day for another sister. I replaced the psyllium with oats and used ordinary flour. The filling and topping in both the cakes were black, red and white currants,  raspberries, goose berries and cherries, all from my garden.

#28 Chocolate Cake from Black Forest

It is Midsummer and time for celebration. The summer is at its best, it’s holiday time and midsummer!

I baked this fabulous cake to celebrate my hubby and the summer. The inspiration and the recipe come from my favourite magazine ELLE mat & vin.

I baked the cake bottom one day ahead of the b-day, and filled the cake just before serving it. It turned out fabulous but I need to work on the chocolate ganache for the topping.

Cake batter: 4 dl sugar, 5 dl flour, 3 tsp baking powder, 2 dl cacao, 1 tbsp salt, 3 eggs, 2,5 dl milk, 150 g melted butter, 1 dl espresso coffee

Filling: 3 dl cream and 1 dl cherry jam

Decoration: cherries and blackberries

Chocolate ganache: 200 g dark chocolate, 200 g butter, 1 dl confectioner’s sugar
Turn the oven on to 175 C. Grease two cake tins and dust them with cacao. Mix together all the dry ingredients. Melt the butter and let it cool. Beat the eggs and the milk. Turn in with the dry ingredients together with the butter and coffee.

Pour the batter in the cake tins and bake for about 30 min until done. Let cool and remove from the tins.

Whip the cream and mix in the cherry jam. Spread the mixture on the first cake layer.

Make the ganache. Place the butter and the chopped chocolate in a pan, and melt on medium heat. Add the sugar. Let the ganache cool and top the cake with it. Decorate with berries.

#14 Be My Valentine Super Pudding

 Make this quick chia pudding in minutes and refrigerate overnight. Decorate in the morning and enjoy with your loved one for breakfast!

The chocolate taste is a winner. Healthy as healthy can be. Gluten free, lactose free and vegan.

Two portions: 3 tbsp chia seeds, 2 dl coconut milk, 1 dl water, 1 tbsp agave syrup, 1 tsp cocoa and 1 tbsp cocoa nibs. Mix all the ingredients and our into serving bowls. Cover with plastic foil and refrigerate. Decorate with strawberries or other berries.

#5 Brownies with Black Beans

I’m following Ambitiouskitchen.com and found this delicious gluten free recipe on the blog. I can highly recommend this.

The brownies are healthy, full of protein free and so delicious.

 The bean can I had was only 10 oz, not 15, and I made 2/3 or the recipe.

2 eggs, 285 g/10 oz black beans, 1 3/4 dl maple syrup, 1.5 dl coconut oil, 1 3/4 dl Cocoa, pinch of salt, 1 3/4 dl chocolate nibs, 1/2 tsp baking powder, 1 tsp vanilla

Process the beans and 1 egg. Add the rest of the ingredients. Spoon into muffins forms and bake in 175 C for 10 min.

Read ambitious kitchen.com for more information and nutritional values.

P.S. My husband had no idea he was eating bean brownies!

Chocolate Pudding with Chia and Coconut

Raw food and a healthier dessert recipe for a finer Sunday dinner. Again the source of inspiration is Elle mat & vin and I pimped the recipe based on what’s in the cupboard.

Four six servings you will need

3,5 dl cold espresso, 2 tsp cocoa powder, 3 dl coconut milk, 3 tbsp maple syrup, 3 dl chia and 3 tbsp almond flour, 3 tbsp chocolate nibs

Mix together all the ingredients and place the pudding into serving dishes. Refrigerate for 3-6 hours.

Spoon a half a spoonful of maple syrup on each portion before serving. Top with coconut flakes.

The first picture is a portion made with espresso and served with maple syrup on the top. The second one of ordinary coffee and no syrup added.

Raw-Layer Bars for Christmas

 

 

 

 

 

 

 

 

 

 

 

 

 

I found this wonderful recipe thought the ELLE mat & vin Facebook page that took me to the food magazine’s bloggers’ page. The blog in question is called Lisa och Eriks hälsoblogg (Lisa and Eriks health blog) http://lisaoerikshalsoblogg.ellematovin.se/lisas-raw-julgodis/. The brownies are filled with healthy ingredients such as goji berry, honey, and oat meal. Remember to use organic products. This raw-bake cake is vegan, lactose-free and gluten free if you use gluten free oats.

This is my translation with slight adjustments as their recipe does not give exact measures. You need to start with soaking the goji berries half a day in advance.

Chocolate layer: 4 dl oatmeal, 2 dl almond flour, 4 tbsp cocoa, 2 tbsp honey, 1 tbsp vanilla and 8 finely chopped dates and 1.5 dl water.
Goji layer: 2 dl goji berries, 2 dl almond flour, 1 tbsp honey, 1 tsp gingerbread spice
Topping: 1 dl chopped pecans.

Soak the goji berries for 5 hrs in 2 dl of water. Press out the water
Mix all the ingredients and add water little by little just enough to make the batter smooth. Mix the goji layer ingredients. Cover a rectangular baking tin with plastic foil. Place half of the chocolate batter in the bottom. Add the goji mixture and add a second layer of chocolate. Add chopped pistachios on top.
Refrigerate or freeze. Cut into small finger-sized bars or cubes.

Thank you Lisa and Erik, this is delicious!