this is a pimped up version of a recipe i did last year: a simple chocolate cake. but this time i added brown sugar and coconut shavings. yum!! (also added some baking powder which made it more fluffy*)
chocolate-cake
oven: 200 degrees celcius
2 eggs
2dl granulated sugar
1 dl brown sugar
1 tsp vanillasugar
1 tsp bakingpowder
4 tblsp cocoapowder
1,5 dl flour (not self-raising)
2 tbsp coconut shavings
1 dl melted butter or margarine
coconut shavings for "lining" the pan
grease and cover a spring pan, about 24 cm or smaller, with coconut shavings.
mix the ingredients, by stirring, not whisking. (i add the butter last so it'll cool down and to avoid making an unplanned omelette)
pour into the pan and bake for 25 to 30 minutes. when the cake has come of the edges of the pan, it's done. and like the original- wonderful to serve still warm with vanilla ice-cream!
*
(ok, so maybe not THAT fluffy, but still...)
Showing posts with label chocolate. Show all posts
Showing posts with label chocolate. Show all posts
Tuesday, January 25, 2011
Monday, January 17, 2011
whole wide world
ever seen that movie "stranger than fiction"? did you get a sudden urge to get a small bakery, a half-sleeve tattoo and bake chocolat chip cookies everyday? me too... so i made cookies. the rest will have to wait.
the recipe is originally from a swedish book called "tillfällen att njuta en smula" (terese wikström) which i can recommend to all swedes. really beautiful book. anyway, bake this to either the soundtrack of aforementioned film or edith piaf. works either. i added lemon-zest and i think some coarsely chopped almonds would not have been bad..
chocolate chip cookies
makes 12-30 depending on size
2 eggs
200 g butter/margarine
3 dl flour
6 dl rolled oats
4 dl brown sugar
4 tbsp vanilla sugar
1 tsp baking soda
200 g dark chocolate
pinch of salt
the zest of half a lemon
mix all the dry ingredients together. melt the butter and add that and the eggs and stir into a batter. roll little (or big) balls and place on a baking parchment, not to close since they float out. bake for about 8-15 minutes depending on size. my middle-sized ones took about 13 so if they don't look done leave them for a minute or so.. when they've floated out and set on the surface they're done. let the cookies cool on the baking sheet before moving them onto a rack to cool completely.
the recipe is originally from a swedish book called "tillfällen att njuta en smula" (terese wikström) which i can recommend to all swedes. really beautiful book. anyway, bake this to either the soundtrack of aforementioned film or edith piaf. works either. i added lemon-zest and i think some coarsely chopped almonds would not have been bad..
chocolate chip cookies
makes 12-30 depending on size
2 eggs
200 g butter/margarine
3 dl flour
6 dl rolled oats
4 dl brown sugar
4 tbsp vanilla sugar
1 tsp baking soda
200 g dark chocolate
pinch of salt
the zest of half a lemon
mix all the dry ingredients together. melt the butter and add that and the eggs and stir into a batter. roll little (or big) balls and place on a baking parchment, not to close since they float out. bake for about 8-15 minutes depending on size. my middle-sized ones took about 13 so if they don't look done leave them for a minute or so.. when they've floated out and set on the surface they're done. let the cookies cool on the baking sheet before moving them onto a rack to cool completely.
Sunday, December 12, 2010
yes i am procrastinating. it's my middle name.
ever had that "ohmygawd-i've-got-to-finish-this-rapport-i'm-suppodsed-to-hand-in-tomorrow-and-i've-been-procrastinating-for-a-month-i-need-some-serious-chocolatcake"-feeling? that's pretty much my day. so i thought i'd make some easypeasy chocolate spongecake with frosting. ha. i've got butter all over my kitchen floor, cause the pan leaked. when i took the cake out of the pan half of didn't come out, so the cake was crooked. the cream cheese fronsting tasted wierd, and daft as i am i added cocoa to it so it looked like... yeah. you know. adding sprinkles didn't help. dusted it with cocoa. didnt help. finally- choconut shavings gave the cake a sort of neat impression. but if you feel like making a chocolatcake i'd recomend using perhaps this: from annie or this from joy or if you can read swedish this one. am 100% sure they tase so much better than mine.
actually. it doesn't look to bad. the power of choconut.
but it also makes me think of this site. unfortunalty it's in swedish, but oh so hilarious.
now, i'm going to continue writing and listening to this.
Monday, November 29, 2010
winter winds
as lc said; sorry but i'm stuck in the woods. literally. no driverslicense and lousy bus-connections makes herbert all work and no play. too further spoil my return to civilization my hometown has been struck with a parasite in the drinking water so i'm not sure i want to risk giong home...
enough with the whining. it's a winter wonderland, on a clear day the temperature crawls down to below 20 celcius.
coconut-tops and even more biscotti- this time with chocolate
coconut-tops are a go-to cake in sweden, like spongecake or shortbread. i used this recipe.
oven 175 degrees celcius
50 g butter/margarine
2 eggs
1 dl granulated sugar
5,5 dl coconut shavings
1 tblsp white rum
chocolate 70%
melt the butter and stir in with the rest of the ingredients. let the batter rest for about 10 min. by using two teaspoons (or tablespoons) distribute the batter on a bakingparchment, making little top-shapes. bake for 15 minutes in the middle of the oven. let the cakes cool in the fridge. when they're cool melt some chocolate and dip the bottom (and perhaps on top?) in chocolate.
enough with the whining. it's a winter wonderland, on a clear day the temperature crawls down to below 20 celcius.
oven 175 degrees celcius
50 g butter/margarine
2 eggs
1 dl granulated sugar
5,5 dl coconut shavings
1 tblsp white rum
chocolate 70%
melt the butter and stir in with the rest of the ingredients. let the batter rest for about 10 min. by using two teaspoons (or tablespoons) distribute the batter on a bakingparchment, making little top-shapes. bake for 15 minutes in the middle of the oven. let the cakes cool in the fridge. when they're cool melt some chocolate and dip the bottom (and perhaps on top?) in chocolate.
chocolate-biscotti
oven 225 degrees
100g softened butter/margarine
1 dl granulated sugar
2 eggs
2 dl chopped almonds
0,5 dl cocoa powder
2 tblsp vanillasugar
3,5 dl flour
1 tsp bakingpowder
beat butter and sugar "fluffy" with a electrical blender (yeah, i know. wierd sentence but you know what i mean). mix in the rest of the ingredients and let rest in the fridge. divide the batter in three parts and make three rolls. place on bakingsheet with parchment and bake for about 10 min. while still warm, cut diagonal pieces about 1-2 wide. let dry in a 100 degree oven for aprox 1 hour. now i was to impatient and didn't let my biscotti dry enough so they where kind of chewy in the middle... so a word of wisdom- if the cakes are still soft, let them dry a bit longer. also, i think mixing in chocolat chips in the batter whould be kinda wonderful. just sayin'.
Sunday, October 3, 2010
stuck in the mud-sort-of-thing
sorry for leaving you hanging like that, but the evening ended with me eating nothing of substance. as usual i'm getting sick, the flu or something like it, so dinner isn't that much of a priority. however, feeling productive and homely today(doing my laundry, cleaning, mending clothes); i decided to bake. The result is two baguettes and one chocolate cake. the baguettes are a basic recipe and actually so is the cake- but oh soo good.
baguette
makes two
oven temperature 225 degrees celcius
25 gram yeast
3 dl water (lukevarm)
1 tsp salt
1 tblsp oliveoil
7 dl flour
dissolve the yeast in the water, add the salt and oil. mix in most of the flour, but save some for later. knead the dough (with some utensil. like a wooden spoon) in the bowl and leave to rise for about one hour until it has doubled it's size.
Then split the dough into two, take one piece and place on a work surface that's dusted with the leftover flour. Knead some more but not to much, then shape it into a baguette form. i usually twist the dough because i imagine that that will make it rise eavenly when baking, also this eliminates the cutting diagonal slices (less dirty dishes..) place on a bakingtray lined with parchment or place into a greased loaf-pan. let rise for about 30 minutes. brush the top of the loaf with water and then bake in the oven for aprox. 25 minutes.
the chocolate-cake is a kind of swedish mudcake (having never tased mudcake i cant vouch for that translation but id sounded better than stickycake). the edges are chewy and the middle is sticky. very nice with either whipped cream or vanilla ice cream.
chocolate-cake
oven: 200 degrees celcius
2 eggs
3 dl sugar
1 tsp vanillasugar
4 tblsp cocoapowder
1,5 dl flour (not self-raising)
1 dl melted butter or margarine
a pinch of salt
grease and cover a spring pan, about 24 cm or smaller, with breadcrumbs.
mix the ingredients, by stirring, not whisking. (i add the butter last so it'll cool down and to avoid making an unplanned omelette)
pour into the pan and bake for 25 to 30 minutes. when the cake has come of the edges of the pan, it's done. the middle should be soft, almost runny (if served with ice-cream, then the runnier the better!)
baguette
makes two
oven temperature 225 degrees celcius
25 gram yeast
3 dl water (lukevarm)
1 tsp salt
1 tblsp oliveoil
7 dl flour
dissolve the yeast in the water, add the salt and oil. mix in most of the flour, but save some for later. knead the dough (with some utensil. like a wooden spoon) in the bowl and leave to rise for about one hour until it has doubled it's size.
Then split the dough into two, take one piece and place on a work surface that's dusted with the leftover flour. Knead some more but not to much, then shape it into a baguette form. i usually twist the dough because i imagine that that will make it rise eavenly when baking, also this eliminates the cutting diagonal slices (less dirty dishes..) place on a bakingtray lined with parchment or place into a greased loaf-pan. let rise for about 30 minutes. brush the top of the loaf with water and then bake in the oven for aprox. 25 minutes.
the chocolate-cake is a kind of swedish mudcake (having never tased mudcake i cant vouch for that translation but id sounded better than stickycake). the edges are chewy and the middle is sticky. very nice with either whipped cream or vanilla ice cream.
chocolate-cake
oven: 200 degrees celcius
2 eggs
3 dl sugar
1 tsp vanillasugar
4 tblsp cocoapowder
1,5 dl flour (not self-raising)
1 dl melted butter or margarine
a pinch of salt
grease and cover a spring pan, about 24 cm or smaller, with breadcrumbs.
mix the ingredients, by stirring, not whisking. (i add the butter last so it'll cool down and to avoid making an unplanned omelette)
pour into the pan and bake for 25 to 30 minutes. when the cake has come of the edges of the pan, it's done. the middle should be soft, almost runny (if served with ice-cream, then the runnier the better!)
Saturday, September 18, 2010
chocolate toffee ice-cream sauce
right -a quickie post. i'm sooo close to make a really lame joke about sundae and sunday (which is tomorrow). i'm not. i've just gotten a gym-membership so i decided yesterday that i was allowed on last pigout (hehe. last. not likely, but just play along) anyway, i wanted icecream, with chocolate sauce. decided to experiment and it turned out really awsome actually:
i took bar of riesen toffee (five in on packet, it's a chewy toffee covered with dark chocolate) chopped them up and melted them in a water-bath (or bain-marie as wikipedia told me) and stirred in some milk and poured over the ice-cream. quite moreish. the amount of milk decides the viscosity of the sauce, so if you want it chewy don't overdo, although i'd guess about 1-2 tablespoons is enough. but start with little and add more if needed.
-what would you bring to a deserted island?
-an almanac. that way i'd have something to eat.
-?
-i'd eat the dates.
...
- you could also have the sundaes.
(yay, star trek quote)
i took bar of riesen toffee (five in on packet, it's a chewy toffee covered with dark chocolate) chopped them up and melted them in a water-bath (or bain-marie as wikipedia told me) and stirred in some milk and poured over the ice-cream. quite moreish. the amount of milk decides the viscosity of the sauce, so if you want it chewy don't overdo, although i'd guess about 1-2 tablespoons is enough. but start with little and add more if needed.
-what would you bring to a deserted island?
-an almanac. that way i'd have something to eat.
-?
-i'd eat the dates.
...
- you could also have the sundaes.
(yay, star trek quote)
Tuesday, May 4, 2010
nonpareils
so -my first post. exciting. this blog is my sisters, but me being the younger sis who is unable to let her have her things to herself, asked if I could do some posts to. she, being the older sis who is always kind enough to let me have my way, agreed to this.
right, down to business. and today that's cookies. or rather nonpareil. now I know that there is a cookie that already have this name but MY nonpareil are based on a swedish cookie roughly translated as exceptionals, but since I found that name boring and my cookies where even more exceptional they're called nonpareils. end of story. (although im still going to call them makalösare when im speaking swedish just because.) sorry, am rambling.
Nonpareils:
makes 30.
100g softened butter
3/4 dl sugar
1 dl flour
3/4 dl rolled oat (funny word. oat.)
1 teaspoon baking soda
50 g (about 1/2 dl) raisins50 g dark chocolate
1/2 dl sunflower seed (not roasted. that's not the word, but do you know what i mean? like "raw" sunflower seeds...)
preheat oven to 175 degrees celsius.
blend the butter (or margarine) with the sugar. chop the raisins, chocolate and the seeds coarsly and mix it with the flour, oat and baking soda. add this to the butter and sugar. to mix everything together i used the doughhooks for my mixer. now, when it's turned in to a dough make a doughroll on a floured surface and divide it into thirty bits. roll these into balls and place on a bakingsheet with parchmentpaper on. flatten the balls and in to the oven they go!
bake for about 8 minutes. then. eat.
now just to make a few things clear. when I bake, especially chocolat chip cookies I tend to make a dough, usually a shortbread dough and then just mix in whatever i feel like/have on my shelves. so I add the amount I think is enough/looks good. so when I'm writing this recepie I can't really remember how much of the "filling" I added. so if it looks like to little chocolat- add more, to much sunflower seed- don't add all. although i must say the sunflowerseeds and oat makes this cookie tender yet chewie. and VERY tasty. also try switching the amount of flour with the amount of oat. (ok, so I can't remember which amount was used for what. so sue me.)
wow. if you've read everything I commend you. you really deserve a cookie.
right, down to business. and today that's cookies. or rather nonpareil. now I know that there is a cookie that already have this name but MY nonpareil are based on a swedish cookie roughly translated as exceptionals, but since I found that name boring and my cookies where even more exceptional they're called nonpareils. end of story. (although im still going to call them makalösare when im speaking swedish just because.) sorry, am rambling.
Nonpareils:
makes 30.
100g softened butter
3/4 dl sugar
1 dl flour
3/4 dl rolled oat (funny word. oat.)
1 teaspoon baking soda
50 g (about 1/2 dl) raisins50 g dark chocolate
1/2 dl sunflower seed (not roasted. that's not the word, but do you know what i mean? like "raw" sunflower seeds...)
preheat oven to 175 degrees celsius.
blend the butter (or margarine) with the sugar. chop the raisins, chocolate and the seeds coarsly and mix it with the flour, oat and baking soda. add this to the butter and sugar. to mix everything together i used the doughhooks for my mixer. now, when it's turned in to a dough make a doughroll on a floured surface and divide it into thirty bits. roll these into balls and place on a bakingsheet with parchmentpaper on. flatten the balls and in to the oven they go!
bake for about 8 minutes. then. eat.
now just to make a few things clear. when I bake, especially chocolat chip cookies I tend to make a dough, usually a shortbread dough and then just mix in whatever i feel like/have on my shelves. so I add the amount I think is enough/looks good. so when I'm writing this recepie I can't really remember how much of the "filling" I added. so if it looks like to little chocolat- add more, to much sunflower seed- don't add all. although i must say the sunflowerseeds and oat makes this cookie tender yet chewie. and VERY tasty. also try switching the amount of flour with the amount of oat. (ok, so I can't remember which amount was used for what. so sue me.)
wow. if you've read everything I commend you. you really deserve a cookie.
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