Easter Chocolate Cake

Delicious Easter Chocolate Cake with Rum & Chocolate layers

Ingredients

Cake Bottom
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

Chocolate Frosting
250 grams of cooking chocolate *
2-3 table-spoons of strong coffee
300 grams of powder sugar
150 grams of room temperature butter
2 eggs

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.

Easter Chocolate CakeChocolate Cake

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

Chocolate Tray Bake

Chocolate Tray Bake

Ingredients

Serves 15-20

9,5 decilitres of plain flour
9 decilitres of sugar
2 teaspoons of baking soda
2 teaspoons of baking powder
2 teaspoons of vanilla sugar
400 grams of butter
8 tablespoons of cocoa powder
4 decilitres of water
5 eggs
300 grams of Creme Fraiche

Frosting
100 grams of butter
200 grams of dark chocolate (60%)
1 egg
1 box or 250 grams of Philadelphia cheese
ca 400-500 grams of powdered sugar
Baileys Chocolate Lux

Making Delicious Chocolate Cake

Set your oven to 175 degrees Celsius. Mix all of your dry ingredients, except the cocoa powder in a bowl. Add butter, water and cocoa powder to a casserole. Heat up until the butter dissolves in the liquid and the mix boils up. Make sure to stir to get rid of any lumps. Let cool down somewhat before you pour the liquid into the dry flour/sugar mix. Stir well, while adding your creme fraiche and eggs, one at a time. Make sure to mix well, scraping up any flour at the bottom of your bowl. Line a baking tray with baking paper and pour in your mixture. Hold the tray with both hands and knock onto the kitchen counter to get rid of any air bubbles. Put the tray in the middle of the oven for ca 40 minutes. Check with a cake pin (where the cake is highest), if there is no dough on the pin the cake is done. Let the cake cool down on a baking grid, while you start on your frosting. If you would like to serve the cake the next day, I recommend waiting to put the frosting on until the next day. Just make sure you take your frosting out a bit before so that it is easier to disperse onto the cake.

Add butter to a casserole and break in your chocolate. Let melt completely on low heat. Take the casserole off the heat and add in Philadelphia cheese and some of the powdered sugar. Stir well together until it combines nicely. Crack in the egg and stir on. Add powdered sugar by taste, I stopped before 500 grams, when  I found it had just the right balance and then I added a little bottle cap full of Baileys. As you might have seen, my cake featured a fruity Norwegian flag, as it was our national day 17th of May. I would recommend decorating with fruit in any case, it makes for a great summer cake.

Tip: If I could have a do over I might have added some strong coffee, since I’m a sucker for coffee in chocolate cake.

Chocolate Caramel Cheesecake with Peanut Meringue

Chocolate Caramel Cheesecake with Peanut Meringue

Ingredients

Peanut Meringue
60 grams of powdered sugar
70 grams of salted peanuts
50 grams of sugar
3 egg whites

Chocolate Cheesecake Mousse
300 grams of chocolate (70% Cocoa content)
100 grams of butter
2 deciliters of coffee
2 deciliters of Baileys Belgian Chocolate
4 sheets of gelatin
200 grams of cream cheese (Philadelphia)
3 egg yolks
3 egg whites
100 grams of sugar

Homemade Caramel
100 grams of sugar
2 deciliters of cream (38%)
40 grams of butter
70 grams of salted peanuts
100 grams of white chocolate

Making Chocolate Caramel Cheesecake

This cake has a lot of stages, and its really up to you if you would like to start with the chocolate cheesecake mousse or the meringue bottom. I chose to start with the meringue as I could use the same cake tin for both.

Making the meringue
Set you oven temperature to 170 degrees Celsius. Add your salted peanuts and your powdered sugar to your kitchen machine, finely chopping them. Crack the eggs, separating the yolks and the whites. The whites you add to a big bowl, you’ll want to make sure its very clean, if not it’s hard to get the meringue right. Add sugar to your bowl and mix in either a kitchen machine or with a hand mixer until you get the silky/fluffy meringue consistency. All the sugar should be dissolved, and removing the whisk will create peaks. Add in the peanut powdered sugar mix, half at a time, and fold into the meringue, making sure to keep as much air as possible. Line a 22 diameter cake tin with baking paper and add the cake batter. Bake in the preheated oven on the middle shelf for 25 minutes.

Making the Chocolate Cheesecake Mousse
While the cake is in the oven you can start preparing the rest ingredients, measuring sugar, butter, chocolate and so on. Cover your chopping board with two sheets of baking paper and start finely chopping your dark chocolate. Add chocolate and butter to a bowl wider than a casserole. Put water in the casserole making sure it does not touch the bowl and put on the heat. It is important that no water goes into the chocolate. Separate your eggs, egg yolks in one bowl and egg whites in another. Again we will add sugar to the egg whites and make a meringue, but wait until the end, so that you retain as much of the fluff as possible.

Add gelatin sheets to a bowl and cover in cold water. Leave to soak for 5 minutes. Make coffee and measure out your Baileys, I used Baileys Chocolate Luxe. Melt the gelatin in the coffee and add the mix into the now melted chocolate. Take the bowl off the water bath and add baileys and cream cheese. Mix well until all is dissolved. When the chocolate mix has cooled somewhat add one and one egg yolk, folding them into the chocolate cheese mass. Make meringue number 2, fold in half of the chocolate mass and add back into the chocolate mass, to fold the rest in.

Cut the meringue out of the cake form and leave to rest on a baking grid. Clean the form, if you are using the same for both, and put cling film over the bottom of the cake tin. The cling film will help create an even cake surface, when you disassemble the cake from the tin. Add the chocolate cheesecake mouse and tap your cake tin on the kitchen counter to make sure there are no bubbles. Cover and put in the fridge to cool.

Making the Homemade Caramel
I used an iron skillet for this as it has a thicker bottom, but if you have any thick-bottomed pan this should work as well. Add your sugar and melt in the pan. Keep in mind that hot sugar caramel is very hot, so make sure you are careful doing this. When the sugar has dissolved you add your cream. Add a little at a time to avoid the caramel stiffening in your pan. You can always get it loose again, it’s just hard work.Let the sugar and cream cook into a fine and even mass. Break the white chocolate into bits and stir into the caramel. Let the chocolate melt before you add the butter. Let the caramel cool a little before you drizzle it on top the cheesecake layer. It should be strong enough to support it. Chop your peanuts roughly and sprinkle on top. If your meringue cake bottom has cooled down, you add it on top the peanuts. Put the cake back into the fridge and leave to set.

Serving the cake
Take out your cake tin, preferably a few hours later, to make sure the cake is set. Use a sharp knife to cut around the cake mousse and loosen the ring around the cake tin. Hold a plate on top the cake bottom and flip the cake around. Remove the bottom cake round, and carefully pull off the plastic film. For decorations I dusted the top with cocoa powder.

Tip: This is one of those cakes that actually taste better after a few days so don’t eat it all in one go :)

Inspired by Hele Norge Baker

Chocolate Berry Cheesecake

Chocolate Berry Cheesecake

Ingredients

Cookie bottom
250 grams of American chocolate chip cookies
50 grams of brownie cookies
100 grams of melted butter

Cheesecake filling
9 sheets of gelatin
300 grams of forest berries (frozen)
150 grams of raspberries (frozen)
2 table-spoons of Orange juice (ca. 35 milliters)
45 grams of sugar
250 grams of Fromage Frais (0,2%)
2 topped tea-spoons of homemade vanilla sugar
45 grams of sugar

Making Chocolate Berry Cheesecake

You need a round cake tin (ca. 22 dm in diameter) and a food-processor. Add the cookies to the processor and blend until finely ground, melt the butter in a pan on the stove or in the microwave and add to the cookies, turn the processor back on and mix well. Line your cake tin with baking paper and use the butter paper to grease along the inside edges. Pour the cookie mix into the tin and pat down firmly and evenly. Put the cake tin in the fridge while you start on the cheese cake filling.

Chocolate Berry Cheesecake

Add the sheets of gelatin into a bowl and cover with cold water (I used water I had standing in the fridge). Add your berries to a pot and heat up on medium heat. When the juices are flowing and it starts to bubble, add the berries to a blender and blend until fine. Pour the berries back into the pot and add 45 grams of sugar and about 2 table-spoons of orange juice. Let heat through  when hot and almost boiling take off the heat. Squeeze the water out of the gelatin sheets and add them into the hot berry mix. Use a whisk and whisk the gelatin in, it will melt and dissolve.

Whisk occasionally while making the cheese cream. (I was lucky enough to have an extra pair of hands, Tim whisked until I needed to add it to the cheese cream). Add the Fromage frais to the bowl together with vanilla sugar and sugar. Whisk with and electric mixer until smooth.  Pour in the now warm berry mix to the cheese cream, mixer on full power. When all is mixed in, take out your cake tin and pour the cheese cream over the cookie bottom. Refrigerate until the next day or until firm.

Tip: We bought 300 grams of frozen raspberries and left the rest to defrost in the fridge until the next day. Then we decorated the cake with some of these raspberries and used the rest for a raw-stirred jam. It’s sometimes hard to get fresh raspberries, but if you defrost them carefully on a plate they look almost as good as the fresh ones.

Inspired by Elin Larsen

May 17th Cream Cake

May 17th Cream Cake

Ingredients

Sugar Bread
3 eggs
2 decilitres of sugar
1 deciliter of boiling water
2 decilitres of plain flour
2 1/2 teaspoons of  baking powder
4-8 tablespoons of orange juice

Cake Filling
5 deciliters of whipping cream
1 – 2 teaspoons of sugar
1 bag of frozen blueberries
1 bag of mixed forest berries
1-5 tablespoons of raspberry jam
2 small baskets of fresh raspberries

Making Berry Cream Cake

Turn on the oven to a 175 degrees Celsius, take out a round cake tin ca 24 dm across and line it with baking paper. Crack the eggs in a bowl and add sugar. Whisk it together with a hand-mixer until it becomes a fluffy mass. Boil water in a water kettle and measure up 1 deciliter. At the end of the whisking time, when the mass is beautiful and fluffy gently add the boiling water in a thin stream. It is important that the water goes in thinly and you have the mixer on full power. Sift in the baking powder and the plain flour, making sure that you fold in the flour making sure to keep as much air as possible. Fold not beat… In the cake tin it goes and then in the oven on the middle shelf. Check the cake with a cake pin after 30 minutes, if the cake is done there will be nothing sticking to the pin. Give it another 5 minutes if it does stick. Let the cake rest on a baking grid to cool off.

When the cake has cooled down (put your hand on the bottom of the cake tin, if its still warm then you wait a little), you use a knife to carefully carve around the edges. Put the baking tray on top of the cake and flip the cake around so that you have the top of the cake lying on the baking tray. Take of the round cake tin and the bottom and slowly tear off the baking paper.  Find the middle and use a bread knife to cut the cake bottom in half so that you have two round halves. Slide the bottom of your cake tin in between the two halves, bottom facing up. Put your cake plate (serving plate) on top flip it around and voila bottom half is on the cake plate. Now you should have to halves of cake with their interior exposed so to speak. Take out orange juice and a table-spoon and drizzle over the cake halves, this will make them nice and moist. Take the bottom of the cake tin and place it on top of the top cake half, flip it around. Later you will slide this cake half on top of the other cake half that is covered with filling.

Add sugar to the cream and whisk with a hand mixer until it is fluffy. Defrost the forest berries and use a strainer to get rid of any liquid (you can use some of this liquid to make jam if you have berries left over). Sprinkle some sugar on the berries, mine were a bit sour. Add enough cream to go between the cake halves to one bowl and mix in berries and raspberry jam, by taste. The filling is now done and you can put it on the bottom cake half. Slide the top cake half on top of the filling. Use a spatula to distribute cream on top of the cake, I used just enough that it would cover the cake, no brown peaking out on top or at the sides. If you would like to make the flag have a go, and just follow what you see on the picture, if not just put the berries in a pattern or scatter them random on top.

If you have any questions to the recipe I know its long and a little bit complicated with the flipping and turning, feel free to comment underneath.

Tip: You can also make a marzipan lid for the cake or decorate with cream swirls.

P.S. 17th of May is Norway’s national day