Baking Overnight Breakfast Rolls makes for a nice alternative to the morning toast. The smell of fresh rolls in the morning does not take as much effort as you might think. Continue reading
125 grams of cooking chocolate *
125 grams of butter
1 1/2 dl of strong coffee
4 big eggs
3 1/2 dl of sugar
2 teaspoons of baking powder
3 1/2 dl of plain flour
250 grams of cooking chocolate *
2-3 table-spoons of strong coffee
300 grams of powder sugar
150 grams of room temperature butter
Making Easter Chocolate Cake
Melt the butter and break in the chocolate. Let melt on a low heat before adding coffee. In a separate bowl whisk egg and sugar until it becomes a fluffy mass. Add the baking powder to the flour and sift it into the egg and sugar mass. Fold it in, half first and half after. The point is to try and keep the cake dough as fluffy as possible so don´t stir, fold. In the end you add the now melted coffee-butter-chocolate mass, again folding it into the dough. Add the cake dough to a 24 diameter round form lined with baking paper, butter the sides.
Bake in the oven for 45 min at 180 degrees Celcius.
Tip: Turn the cake upside down on a gridiron, to cool off. This keeps the cake from falling down in the middle. Leave it to cool over night, cover with a kitchen towel when cooled down. This will make it easier to cut the cake layers and to frost the cake the next day.
Making the Chocolate Frosting
Break the chocolate into a glass bowl that is placed over a casserole with water. You want to steam the chocolate to melt it, not burn it. So the bowl should not touch the water. I usually pick a bowl that is big enough to “hang” over the edge of the casserole, and fill the casserole with only 1/4 of water. You can boil up the water then without it actually touching the bowl. Add 2-3 table-spoons of strong coffee.
Whisk the powder sugar with room tempered butter and add the egg. Stir in the melted chocolate. Add more coffee if you would like a more coffee and chocolate rather than powdered sugar taste.
Assembling the cake
I usually use a sharp bread knife to part the cake. First things first, use a knife to loosen around the sides of the cake tin, take off the cake tin, bottom and the baking paper. Slice the cake so that you have 3 equal sizes of round cake bottoms and lift the parts of by sliding in the bottom of the cake tin. Now you need a cake tray. Put it over the bottom half of the cake, and turn it around holding the grid. At this point you should have one 2/3 on the bottom part of the cake tin, and one on a cake plate, Cut the next half in two and slide the cake tin bottom under it.
Trickle three tablespoons of rum* onto the cake halves (one on each), it keeps it moist.
Add 1/3 of the chocolate cream on to the cake half that is now on a cake tray/plate and slide the next half over, repeat with the top half. Use the rest of the cream to cover the top part of the cake as well as the edges. I find that an ordinary spoon or dinner knife works best for this.
If you have some left over chocolate you can grate some and sprinkle it on top. Or you make chocolate flakes. Put the chocolate on your carving board, support the board against your body while using a chefs knife to scrape the chocolate towards you. The video shows you the principle of the thing.
Alternatively you can buy ready made toppings and make an easter cake :)
* I used 50/50 of 72% dark chocolate and 50% light chocolate
* I used 7 year old Havana Club
These Focaccia buns are great for soup, but I find they work their best magic as burger buns. Because of the texture, your burger will not get soggy, and the salt and oily crust gives the burger experience a whole other dimension. Continue reading
This is perhaps one of the simplest ways of making ice cream and that even without sugar. Continue reading
200 grams of brown sugar
1 teaspoon of homemade vanilla sugar
200 millilitres of sunflower oil
200 grams of plain flour
1/2 teaspoon of baking powder
1/2 teaspoon baking soda
pinch of salt
1 teaspoon of ground cinnamon
200 grams grated carrot
50 grams of almonds\walnuts
200 grams of Philadelphia or other cream cheese
1 teaspoon of homemade vanilla sugar*
Icing sugar (powdered sugar)
Making Lemon Frosted Carrot Cupcakes
Set your oven to 170 degrees Celsius. Peel the carrots and grate them, put them aside. Crack the eggs in a big bowl and add sugar, vanilla sugar and sunflower oil. Beat with a wooden spoon until the mass swells up. Measure out your dry ingredients (flour, baking powder and soda, salt and vanilla sugar) and sift them in. Fold the flour mix into the egg batter until you have a smooth dough. Roughly chop the almonds and add to the dough together with the grated carrots. Take out a muffin tray (with room for 12) and cover it with paper muffin forms. Distribute the dough evenly into the forms, using two spoons. Put the muffin tray in the middle of the oven and leave to bake for 25-30 minutes. The muffins are done when they have a golden brown colour and you can press down the middle and have it bouncing back. Take the muffin tray out and leave the muffins to cool in the tray for five minute. When the five minutes are up you need to take them out of the form and have them rest on a baking grid. When the muffins have cooled down you can start on your icing. If you are not too fond of icing don’t despair, they taste brilliant without it.
Now the reason I haven’t specified the amount of lemon juice and icing sugar is that I am not quite sure how much I added. I also think it’s very individual how sugary or lemony the icing should be. Just experiment adding some of each and having a taste. Keep in mind that the mix shouldn’t be to runny if you want to decorate the muffins using a decoration bag, store-bought or homemade.