Tag Archives: chocolate

Belated Valentines

20180217_163319This 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!



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#Gluten-free Coconut-berry-chocolate Cake

imageIt 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.


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#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.

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#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.

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#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!

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Chocolate Pudding with Chia and Coconut

Raw food and a image imagehealthier 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.

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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!

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Leila’s Gluten Free Mud Cake

Almost everyone loves mud cake and I know only one person who does not. Guess who it is? My husband! I adore almost anything with chocolate but understandable I have not yet tried many mud cake recipes. My favourite girl’s favourite chocolate cake –cake resembles it and now I just had to try this gluten free recipe.Guess what? My husband loves this cake!

The recipe is by one of the most popular Swedish baking and TV cooks Leila Lindholm and from her recent book The fresh foodie. I found the recipe on ELLE mat & vin (4-5/15) featuring an article and a whole menu of summer recipes by Leila.

This cake is very healthy and delicious – I followed the recipe almost to the point.


2 dl almond flour, 4 tbsp cocoa powder, 2 pinches of salt, 250 g dried apricot, 2 bananas, 1 tbsp honey,
3 eggs, 2 tbsp coconut oil and coconut flakes

Pre-heat the oven to 175 C.
Mix together the dry ingredients.
Mix the apricot, banana and honey in a kitchen aid. Add the eggs one at the time and mix.
Pour in the dry ingredients and let the kitchen aid work slowly. In the end add the coconut oil.
Use some of the oil to grease an oven pan with a removable bottom and sprinkle the form with coconut flakes.
Pour in the batter and cook for 15 – 20 minutes.

Let cool and serve with berries, fruit, yoghurt, whipped cream or ice cream.

You can find Leila on the Internet at Leila Lindholm  and on Leilas blogg.

She also has a general store – online and with actual shops. I visited the one in Gothenburg in May. The store was full of pastel coloured enamel kitchen ware on sale. It was difficult to choose what to take home and hence I decided to return another day which I never did. A good reason to return to Gothenburg!

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My Favourite Chocolate Sauce 

My sweet tooth won’t settle down and I find mysli scraping the pantry for anything sweet. Yesterday the only thing resembling dessert in the fridge was yoghurt and berries, hence The berries inspired me to a dessert with swimming in my favourite sauce. I’ve always thought this is a light sauce because there is no cream in it. Well, try it and judge for yourself.

  For two portions you need:

2 tbsp butter, 3 tbsp cocoa powder, 3 tbsp sugar, 1 dl water

Boil up the water and add the rest of the ingredients. Stir constantly and simmer for five minutes. 

Build the dessert into small bowls. Start with berries (raspberries, strawberries, anything you have. Spoon in the sauce and decorate with pecans.

You can also use the sauce as chocolate dip for fruit and berries. You might then serve it hot or eg in a founder pot. I started cooking this sauce as a student when Mom had subscribed me a recipe folder. I would get two or three recipes a month through mail. The folder never got full but I learned to make some of the dishes my heart with my own twist – this sauce, chili, gazpacho, gratinated fennel, pasta New Orleans… In the 90’s I would often make the Tandoori chicken – I spent some summers working in the UK as a student and learnt to love Indian food.

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Chocolate Cranberry Cupcakes

The expeditions out West in North America took me back to cakes, brownies and cookies. The craving for sweet tooth is still there and resulted today in these lovely cupcakes. 

This recipe is for 12 small ones.


2 cups of flour,  1 tsp baking powder, 1 cup brown sugar, 4 tblsp butter, 1 tsp vanilla extract, 1/2 tsp salt, 1 egg and 1 cup of water

1/2 cup dried cranberries, 1/2 cup of raspberries, 60 g (ca 2 oz) chopped dark chocolate, 1/2 cup peacans and 1 tbsp cocoa

Pre-heat the oven to 200 C (ca 400 F).

Beat the sugar and butter. Mix in the egg and water. Mix together the flour, cocoa, vanilla extract, nuts and berries, and add them to the batter little by little. 

Spoon into small cupcake baking  cases and bake for 15 minutes. Let them cool and enjoy!


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