Swedish Cakes in the House

Sugar rush! These are homemade sweet creations for the Swedish Chef , all time favorite Swedish cakes  Prinsesstårta, Budapestrulle and Schwarzwaldtårta.

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Prinsesstårta

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Prinsesstårta

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Budapestrulle

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Budapestrulle

 

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Schwarzwaldtårta

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Schwarzwaldtårta

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The Swedish Chef’s Valentine Cake

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This is a labor of love worth a thousand kisses. In between bowl mixing and batter whisking, the Swedish Chef smothered me with lots of love.

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“That’s how it is,” he says, confirming that with a kiss.

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Cake base( good for 2- 1inch 9x cake layers)
2 c cake flour
125g 70% Lindt dark chocolate
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1tsp vanilla
1 c milk
2 c brown sugar
1/2 c oil (1/3 c vegetable oil+1/4 olive oil)
1/2 c espresso coffee (or 1/2 c hot water+2tsp strong instant coffee)
2 eggs, beaten
Pinch of salt

To make the cake base:

Preheat oven 350F. Grease and lightly flour 2 9-inch round cake pans.2. Sift flour, baking soda, baking powder, and salt in a large mixing bowl.3. In a mug, microwave chocolate for 1 min or until slightly melted. Add hot espresso and stir until chocolate dissolves. Set aside.4. In another bowl, whisk together sugar and eggs until light and fluffy. Slowly pour in oil, milk, vanilla and chocolate- coffee mixture.5. Gradually add dry ingredients to chocolate mixture. Continue whisking until combined.6. Beat all together. This will be very thin. Pour and divide batter into two greased baking pans.7. Bake 20 minutes at 350F. DO NOT OVERBAKE OR IT WILL NOT HAVE THAT WONDERFUL MOISTNESS.

Cool for 1hour at room temperature, before frosting with mousse and ganache. While cake is cooling, prepare the mousse and ganache.

 

For Mousse ingredients:

150g bar best bitter dark chocolate (1 1/2 Lindt 70% chocolate)
 1 tsp instant coffee granules
4 large free-range eggs, just the whites
1 cup icing sugar or golden caster
1 cup whipping cream, chilled
icing sugar, for dusting
  1. Grate 50g/2oz of the chocolate and reserve. Break the rest into small, even-sized pieces and melt over a bain-marie (double boiler or pan of simmering water). When chocolate starts to melt, add coffee until combined. Take the pan off the heat but keep the bowl over the hot water. Don’t worry if the mixture thickens – it will smooth out again later.
  2. Whisk the egg whites in a large bowl until they’re standing in stiff peaks. (To test if     whipped cream peaks are stiff enough, you can hold and tip bowl over and it holds its form without collapsing.) Spoon in half the sugar, whisk again, then add the rest of the sugar and whisk until it looks glossy like meringue. Whip the cream in a separate bowl. (Cold bowl and chilled whipping cream results to quick stiff peaks.) Take the melted chocolate off the pan and fold in a heaped metal serving spoon of meringue to loosen the consistency, then tip the chocolate into the meringue and fold in lightly but thoroughly. Gently fold in the whipped cream until no more white streaks.
  3. Transfer to a clean bowl and chill in the fridge for at least an hour.
  4. Spread generous amount between cake layers. Make sure to leave a bit of mousse to cover the top of the cake.
  5. Drizzle ganache and sprinkle with chocolate bits.
  6. Refrigerate the cake for at least 2 hours or overnight to set.
  7. Serve and enjoy.

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“Love is always sweeter when you bake cake together.” – Grandma Glasses

Happy Valentine’s Day!
*****

Ganache
50g dark chocolate
1tbsp butter
1/4 whipping cream
2tsp icing sugar

In a cup, put coarsely chopped chocolate with cream. Microwave for 30 seconds just to melt chocolate. Mix well. While still warm, add butter and sugar. Continue mixing until well combined. Shiny and smooth consistency is desired.( For thinner chocolate sauce, add 1-2 teaspoon of cream) Use as final frosting for cake. Chill for 2 hours or overnight to set.

Moelleux au Chocolat

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?

Moelleux au Chocolat

Moelleux au Chocolat

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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.

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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
2 eggs

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.