Up north from the Swedish Chef’s Kitchen, turn left. Then right. Then go up the hill until you see the village tower. Next to it you will find the Jonsson Bageri. You will never miss it, they have Swedish-speaking Buddy Rabbits and Buddha dogs waiting at the bageri’s main door.
With only the best ingredients used, one can expect the highest quality baked goods from the Jonsson Bageri. It is known for its Swedish Kanebullar, Jordgubbstårta, homemade bread, sandwiches, and other specialty pastries. Usually during weekends, business hours start at two o’clock in the afternoon and closes at eight o’clock in the evening.
Today I was lucky to sit next to the Swedish Chef’s table who was having his afternoon fika. Looking over my shoulder towards his table, I can’t help but notice the dessert plate next to his coffee cup. It’s a French dessert consisting of a chocolate cake with a liquid center.
” Aha! My name is not Francoise. Wouldn’t it be nice to try something French other than French Fries, ” I mused as I enjoyed the aroma of freshly baked bread filling the air . On today’s list is Moelleux Au Chocolat and Swedish Kanebullar. Am I daydreaming or is it the sugar rush making me giddy?
As I finished my Moelleux Au Chocolat, I pulled out a bill from my purse for the tip jar. Life is good and I feel it is worth to share a good day to the bageri girl named Charmaine.
How to Make Moelleux Au Chocolat
You will need
100g dark chocolate (a bar of dark chocolate)
1/3 cup butter
1/3 cup powder sugar
1/4 cup flour
Preheat the oven to around 180C. Melt the chocolate and butter in a bain marie. In a separate bowl, mix together the powder sugar and flour.Then add eggs. Mix well. Butter two ramekin dishes. When the chocolate/butter is truly melted, pour the mixture into the flour-sugar-egg bowl and mix completely. When it looks gooey, pour mixture into the ramekins about 3/4s full. Cook for 7-8 minutes, or until they have risen about an inch. Serve in ramekin dish or invert on dessert plate and sprinkle with powder sugar, whipped cream or ice cream.