CHOCOLATE FONDANT aka PETIT GÂTEAU

Gâteau is a French cake derived from the old French word gastel. Although its name in English comes from French, this confectionery is actually called Moelleux au chocolat ("chocolate chewy") or Fondant au chocolat ("chocolate melty") in French. There are countless variations of this simple yet elegant chocolate dessert, said to have been invented by chef Michel Bras in 1981.

Serves 2
30 minutes
627 kcal per serving


Ingredients

• 50 g unsalted butter, plus extra to grease
• 2 tsp cocoa powder, to dust
• 50 g good quality chocolate minimum 70%, in pieces
• 1 egg
• 1 egg yolk
• 60 g caster sugar
• 50 g plain flour, sifted
• Icing sugar, to dust

Method

1. Preheat the oven to 160 °C.
2. Butter 2 moulds, then dust with cocoa, shaking out any excess.
3. Slowly melt the chocolate and butter in a small bowl set over a pan of hot water, then take off the heat and stir until smooth.
4. Leave to cool for about 10 minutes.
5. Whisk the whole egg, egg yolk and sugar together until pale and thick.
6. Incorporate the chocolate mixture, then fold in the flour.
7. Fill the prepared moulds with the fondant mixture to the top and bake for 12 minutes. To check to see if they are done, insert a small skewer into the center of one; if the center feels liquid, it´s not yet cooked. If it feels soft, and the skewer meets with no resistance, they are done - the center should still be slightly runny.
8. Remove from the oven and leave to rest for 30 seconds.
9. Turn the chocolate fondants out on plates.
10. Dust the tops with icing sugar and serve with a dollop of creme fraiche or a scoop of vanilla ice cream.

LIME MOUSSE

The lime is the smallest, most versatile and ubiquitous of all the citrus fruits. The name lime is of Arabic origin, although limes originate from Southeast Asia. It is thought that Persian and Arab traders introduced limes to India and the middle East, from there the fruit was brought to France and Italy by returning crusaders in the 13th century. There is also some historical evidence to suggest that Christopher Columbus brought lime seeds to the West Indies, and in particular the island of Hispaniola, on his second voyage of 1493. Today, the worlds biggest producers of limes are Brazil and Mexico. Limes are an excellent source of vitamin C. They also contain potassium, folic acid, iron and calcium. The fruit pulp of limes is high in the soluble fiber pectin.

Serves 6
15 minutes + 1 hour chilling
377 kcal per serving


Ingredients

• 1 can condensed milk (397 g)
• 4,5 dl light whipping cream (I used 20% fat)
• 1 dl freshly squeezed lime juice
• Grated lime zest

Method

1. Whisk together the condensed milk, whipping cream and lime juice in a bowl, until firm and creamy.
2. Place the mixture in a serving bowl or spoon it into 6 glasses (about 2 dl in each), then sprinkle the grated lime zest on top.
3. Place in the refrigerator and chill for an hour.

GINGERBREAD CUPCAKES

Today is the Gingerbread´s day in Sweden. It was the gingerbread brand Annas Pepparkakor who instituted the day. The reason it was chosen today is because Anna has name day on the 9th of December. As many of the Swedish Christmas traditions, it is believed that gingerbread originated in Germany, more specific in Nuremberg. Gingerbread biscuits were often baked by nuns, and were sold as a medicine for various ailments in pharmacies. The Union King Hans of Sweden, Norway and Denmark who reigned between the years 1497 and 1501 was often in a very bad mood and had the reputation of occasionally being a real dragon. He was ordained gingerbread by his doctor when rumors said that you become kind if you eat them. Data from the pharmacy in Copenhagen shows that it was sent several kilos of gingerbread to the Royal Castle and to King Hans. It was here where the myth was born that you become kind when you eat gingerbread.

8 big cupcakes
40 minutes
415 kcal per cupcake


Ingredients

• 3 eggs
• 1 dl granulated sugar
• 1 dl light muscovado sugar
• 75g butter
• 0,5 dl sour cream
• 3 dl flour
• 1,5 tsp baking powder
• 2 tsp gingerbread spice mix

Frosting:

• 50 g butter (room temperature)
• 100g cream cheese
• 3 dl powdered sugar
• A few gingerbreads crushed (optional)

Method

1. Melt the butter.
2. Beat the eggs and sugar light and fluffy.
3. Add the melted butter and sour cream.
4. Sift the flour mixed with the baking powder and the gingerbread spice mix.
5. Mix to a smooth batter.
6. Pour the mixture into molds (fill 2/3 of the mold) and bake at 200 degrees for 15-20 minutes, or until a toothpick inserted in cupcakes comes out clean.
7. Allow to cool.
8. Frosting: Stir or whisk together the butter, cream cheese and powdered sugar until a smooth cream.
9. Pipe or spread the frosting on each cupcake, then top with the crushed gingerbread.

SERRADURA - PORTUGUESE "SAWDUST" DESSERT

Condensed milk is essentially evaporated milk with sugar added. The milk is then canned for consumer consumption and commercial use in baking, ice cream processing, and candy manufacture. In 1852, a young dairy farmer named Gail Borden was on a ship headed home to the United States from the Great Exhibition in London. When rough seas made the cows on board so seasick that they could not be milked, infant passengers began to go hungry. Borden wondered how milk could be processed and packaged so that it would not go bad. This was a problem not only on long ocean voyages but on land, as well, because at the time, milk was shipped in unsanitary oak barrels and spoiled quickly. When Borden returned home, he began to experiment with raw milk, determining that it was 87% water. By boiling the water off the top of the milk in an airtight pan, Borden eventually obtained a condensed milk that resisted spoilage.

Serves 10
30 minutes + 2 hours chilling in the refrigerator
426 kcal per serving


Ingredients

• 6 dl whipping Cream
• 200 g Marie biscuits (tea biscuits)
• 1 can sweetened condensed milk (397 g)

Method

1. Choose 10 containers (e.g. glass cups or bowls) that are enough to hold about 1,5 dl of pudding in each.
2. Place the biscuits in a food processor or blender and crush them very finely, setting aside around 1,5 dl for the end.
3. In a large mixing bowl beat the cream with an electric mixer until soft peaks form.
4. Add the sweetened condensed milk, then the biscuit crumbs. 
5. Mix everything together, then place about 1,5 dl of pudding in each container.
6. Finish with the biscuit crumbs that you previously set aside over the top of the pudding.
7. Cover the containers with plastic wrap, then chill in the freezer for about 2 hours.
8. Leave the pudding at room temperature for about 10 minutes to soften before serving.

MARBLE CAKE

The history of cake dates back to ancient times. The first cakes were very different from what we eat today. They were more bread-like and sweetened with honey. Nuts and dried fruits were often added. According to the food historians, the ancient Egyptians were the first culture to show evidence of advanced baking skills. The Oxford English Dictionary traces the English word cake back to the 13th century. It is a derivation of 'kaka', an Old Norse word. The idea of marbling two different colored batters into a cake originated in nineteenth-century Germany. One popular variation of this recipe during Victorian times was “Harlequin cake,” which was baked with checkerboard patterns. Early recipes used molasses and spices to achieve the dark-colored batter.
 

Serves 8
90 minutes
512 kcal per serving


Ingredients

• 4 eggs
• 400 g caster sugar
• 8 tbsp sunflower oil
• 280 g plain flour
• 5 tbsp cocoa powder

Method

1. Line the base and sides of a small loaf tin with non-stick baking paper and heat the oven to 180 °C.
2. Put the eggs and sugar in a bowl and beat with a mixer or by hand until the mixture is smooth and the sugar has dissolved.
3. Add the flour and mix well.
4. Spoon half of the mixture into another bowl and beat in the cocoa powder.
5. Spoon both mixtures into the tin in alternate blobs then swirl slightly together with a skewer.
6. Tap the tin on the bench firmly to get rid of air pockets, then bake for 50 minutes or until a skewer comes out clean.

CHOCOLATE NUT BAR

Stevia is a genus of about 240 species of herbs and shrubs in the sunflower family, native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. They were first researched by Spanish botanist and physician Pedro Jaime Esteve, from whose surname originates the Latinized word stevia. The plant was used extensively by the Guarani people for more than 1,500 years, and the plant has a long history of medicinal use in Paraguay and Brazil. Current research has evaluated its effects on obesity and hypertension. It has a negligible effect on blood glucose, and may even enhance glucose tolerance; it may be useful as a natural sweetener for diabetics and others on carbohydrate-controlled diets.

 

Serves 20
1-2 hours
117 kcal per serving


Ingredients

• 120 g coconut oil (2 dl melted)
• 40 g cocoa powder
• 0,5 tsp vanilla
• 2/3 tsp stevia powder
• 40 g almonds
• 40 g pecans, coarsely chopped
• 40g walnuts, roughly chopped
• 40g unsalted peanuts
• 40 g dried cranberries

Method

1. Spread the nuts and cranberries on a baking sheet in a mold.
2. Melt the coconut oil, then mix in the cocoa powder, vanilla and stevia.
3. Pour this mixture on the nut mixture, then spread it around with a spatula or spoon so that everything gets covered.
4. Place the mixture in the refrigerator until it has set, then cut into 20 bits.
5. Keep cool!

CHOCOLATE FLAVOURED TIRAMISÙ

The origins of the word "tiramisu" itself come from two Italian words that literally mean "pull me up" or “pick me up”. Tiramisu's history is almost as foggy as the espresso that gives it its amazing flavor. At the heart of some vigorous debate among Italian dessert lovers, tiramisu definitely got its start in Italy sometime between the early 18th century and the mid 20th century. Some say its first incarnation was made to celebrate a visit by the Grand Duke of Tuscany, Cosimo III, to the city of Siena. However, other culinary websites and Italian cookbooks place tiramisu's origins as relatively recent as 1971. Tiramisu as we know it today is said to have been created that year in the northern Italian town of Treviso.

Serves 4
30 minutes
743 kcal per serving


Ingredients

• 6 tbsp drinking chocolate
• 300 ml milk
• 300 ml whipping cream
• 250 g tub mascarpone cheese
• 3 tbsp caster sugar
• 1 tsp vanilla extract
• 20 Savoiardi (ladyfingers)
• 4 chocolate flakes

Method

1. Melt the chocolate in a medium size saucepan with the milk.
2. Stir occasionally; pour into a bowl and leave to cool.
3. In a large bowl, whisk the cream until soft peaks form.
4. Add in the mascarpone, sugar and vanilla extract and whisk for a further 10 seconds until all combined.
5. Make sure you have 4 dessert glasses, approxx 8 cm diameter and 6 cm deep.
6. Dip 8 sponge fingers into the chocolate milk for 2 seconds on each side and place 2 fingers on the base of each dessert glasses. Break the biscuits to make sure that the bottom of the glass is covered.
7. Divide half of the mascarpone cream between the glasses over the chocolate biscuits.
8. Dip the remaining biscuits in the chocolate and this time place 3.
9. Top with the remaining mascarpone cream and finally sprinkle all with chocolate flakes.

KÄRLEKSMUMS = Love yummies

Serves 24
45 minutes
199 kcal per serving

Ingredients

• 150 g butter
• 1,5 dl milk
• 2 eggs
• 3 dl granulated sugar
• 2 tsp vanilla sugar
• 2 tbsp cocoa powder
• 4,5 dl wheat flour
• 2 tsp baking powder

Frosting

• 50 g butter
• 1 tbsp cocoa powder
• 2 tsp vanilla sugar
• 3 tbsp cold coffee
• 3 dl powdered sugar

Garnish

• 1 dl dessicated coconut flakes

Method:

1. Preheat the oven to 225 °C
2. Melt the butter, add the milk and leave to cool. 
3. Beat the eggs and sugar until white and fluffy. 
4. Add the vanilla sugar and cacao, then beat until everything is mixed.
5. Add the wheat, baking powder and butter. 
6. Incorporate the batter, then pour it into a large paper lined baking tray.  
7. Bake for approx. 15 minutes.  
8. Meanwhile, melt the butter for the frosting. 
9. Add the cacao, vanilla sugar, coffee and powdered sugar and mix until smooth. 
10. Spread the frosting onto the warm cake and sprinkle coconut on top.
11. Leave to cool, then cut into squares and serve.

SWEDISH SEMLOR

A semla or fastlagsbulle is a traditional sweet bun made in various forms in Sweden. The name semla (plural, semlor) is a lent word from German Semmel, originally deriving from the Latin semilia, which was the name used for the finest quality wheat flour or semolina. The semla was originally eaten only on Shrove Tuesday, as the last festive food before Lent. However, with the arrival of the Protestant Reformation, the Swedes stopped observing a strict fasting for Lent. The semla in its bowl of warm milk became a traditional dessert every Tuesday between Shrove Tuesday and Easter. Today, semlor are available in shops and bakeries every day from shortly after Christmas until Easter.

Serves 18 semlor

2 hours

437 kcal per semla

Ingredients

• 1 tbsp cardemom seeds
• 3 dl milk
• 50 g fresh yeast
• 1,5 dl granulated sugar
• 0,5 tsp salt
• 150 g butter, soft
• 1 egg
• 8-10 dl wheat flour

Filling

• 400 g almond paste
• 10 tbsp milk
• 8 dl whipping cream
• 1 egg, beaten, for brushing
• Powdered sugar, for dusting

Method

1. Grind the cardamom seeds until you have a fine powder.
2. Heat the milk with the cardamom powder until it is finger warm, 37 °C.
3. Crumble the yeast into a bowl and mix it with the milk, sugar, salt, butter and egg.
4. Add the wheat flour, a little at a time, and knead the dough until smooth.
5. Cover the dough with a towel and allow it to rise until doubled in size, approx. 60 minutes.
6. Divide the dough into 18 pieces and form into round balls.
7. Place the buns on a baking tray with baking paper.
8. Preheat the oven to 200 °C.
9. Brush the buns with the beaten egg and bake in middle of the oven for 10-20 minutes, then set aside to cool.
10. Once cool, cut a slice off the top of the buns and set aside.
11. Scoop out the center of the buns, leaving a shell about 1 cm thick, and place into a bowl.
12. Crumble the bread with a fork, then add the milk to moisten the bread, then mix in the almond paste until smooth.
13. Fill each bun with a spoonful of almond filling.
14. Whip the cream, then pipe it on top of the filling to 2 cm over the top of the bun.
15. Replace the tops onto the buns, then dust with powdered sugar before serving.

Note!
If you can´t find almond paste at the supermarket or you simply want to make it from scratch check out my recipe under "Pastes and sauces".

LUSSEBULLAR - SWEDISH SAFFRON BUNS

Saffron bun, in Swedish lussebulle or lussekatt, are traditionally eaten during Advent, and especially today, on Saint Lucia´s Day. The term "lussekatt" had nothing to do originally with Lucia, but was a reference to the devil, Lucifer. The tradition comes from 17th century Germany, where the devil (in the form of a cat) was there to beat children while Jesus (in the form of a child) distributed buns to the nice ones! The strong yellow colouring was meant to ward off the darkness of the devil. Lussekatter first appeared in Sweden towards the end of the 17th century and by the beginning of the 1800s (when Sweden began to celebrate Lucia) the tradition had spread throughout the country. Lussekatter come in many shapes and forms, and part of the fun of making them is coming up with new designs. But the most common remains the "S" shape reminiscent of a sleeping cat.

Makes 20 buns
1-2 hours
289 kcal per serving


Ingredients

• 50 g yeast
• 150 g butter
• 5 dl milk (3%)
• 250 g kesella
• 1 g saffron
• 2 dl granulated sugar
• 1 egg
• 15-17 dl all-purpous flour
• 20 raisins
• 1 egg, beated

Method

1. Melt the butter in a pan over low heat, then pour in the milk and heat to 37 °C (lukewarm).
2. Crumble the yeast into a baking bowl, then pour in the milk mixture and mix.
3. Add the kessella, saffron, sugar and 1 egg.
4. Stir well, then work the dough well until it is smooth and shiny.
5. Cover the bowl with a piece of cloth and let rise for 30 minutes.
6. Sprinkle some flour on your baking surface and on your hand, then knead the dough lightly. When it is no longer sticky separate the dough into 20 even pieces.
7. Form each piece into a string, 15-20 cm long, then arrange the string in a S-shape.
8. Garnish with raisins, pushing them down into the dough.
9. Place the buns on a baking tray, then cover the buns with a piece of cloth and let them rise for 30 minutes.
10. Preheat the oven to 225 °C.
11. Glaze each bun with the beaten egg, then bake in the oven for 10 minutes. You can also brush the buns after baking if you want them to get extra shiny.
12. Remove from the oven, then cover with a piece of cloth to keep the buns moist and allow to cool.

Tips!

• Get more flavor from the saffron, either by crushing the saffron and a sugar cube together using a pestle and mortar, or dissolving it in 1 tbsp of brandy before you mix it into the dough.
• Let the raisins soak for 10-15 minutes in water before sticking them in buns so they do not burn as easily.

CARROT CAKE

According to the food historians, our modern carrot cake most likely descended from Medieval carrot puddings enjoyed by people in Europe. Historic evidence suggests Arab cooks of the
carrots are an old world food imported to the Americas by European settlers. During those times sweeteners were scarce and expensive, while carrots, which contain more sugar than any other vegetable besides the sugar beet, were much easier to come by and were used to make sweet desserts. The popularity of carrot cake was probably revived in Britain because of rationing during World War II.

Serves 12-16
1 hour 30 minutes
593 - 791 kcal per serving


Ingredients

• 3 eggs
• 3 dl granulated sugar
• 3 dl flour
• 1 tsp vanilla sugar
• 3 tsp baking powder
• 1,5 tsp ground cinnamon
• 1 tsp ground cardamom
• 0,5 teaspoon ground ginger
• 1 pinch of salt
• 1,5 dl sunflower oil
• 4,5 dl grated carrots

Frosting

• 60g soft butter
• 4 dl powdered sugar
• 1 tsp vanilla sugar
• Zest of 1 lime
• 100 g cream cheese e.g. Philadelphia

Method

1. Preheat the oven to 150 degrees.
2. Beat the eggs and granulated sugar until pale and fluffy.
3. Mix all the dry ingredients and fold them into the egg mixture.
4. Add the sunflower oil and grated carrots.
5. Add the batter into a greased round cake pan with a removable bottom, 24 cm in diameter.
6. Cook in center of the oven for about 55 minutes. You can check to see if the cake is cooked by poking a toothpick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer.
7. Leave the carrot cake to cool.

Frosting

1. Mix all the frosting ingredients together.
2. Spread generously over the top of the cake. 
3. Finish off with a sprinkling of grated carrots

KLADDKAKA - SWEDISH STICKY CHOCOLATE CAKE

Kladdkaka (which literally means sticky cake) is a deliciously rich and gooey Swedish chocolate cake and its day is celebrated today. It is similiar to the American brownie but has a soft and viscous centre and is served with whipped cream or vanilla ice cream. It is said that the cake first was consumed by the Swedish king Gustaf Vasa, after his chef took out a chocolate cake too early from the oven. The first safe sources of the cake is however from the mid 1800's, when cocoa became common in Swedish households. Back then it was often served with warm milk.

Serves 8
30-50 minutes
351 kcal per serving


Ingredients

• 150 g melted butter
• 3 dl granulated sugar
• 1 dl cocoa powder
• 2 tsp vanilla sugar
• 2 eggs
• 2 dl flour
• Powdered sugar, for decoration
• Whipped cream or vanilla ice cream, to serve

 Method

1. Preheat the oven to 175 °C.
2. In a bowl mix together the melted butter, granulated sugar, cocoa powder and vanilla sugar.
3. Add the eggs, one at a time, then the flour.
4. Mix well, then pour the batter into a greased form, preferably with removable rim.
5. Bake in the oven for 20-30 minutes (depending on how sticky you want it), then let cool in the refrigerator for a few hours.
6. Before serving dust a little bit of powdered sugar over the cake, then serve with whipped cream or vanilla ice cream. You can also serve the cake with strawberries, blueberries or raspberries like I did.

BEIJINHO DE CÔCO

Beijinho de côco ("Little coconut kiss" in Portuguese), also known as branquinho ("little white one"), is a typical Brazilian birthday party candy and the coconut version of brigadeiro. It is believed that they were originally called "Nun's kiss" and formerly made with almonds, water and sugar.

Serves 30
80 kcal per serving


Ingredients

• 1 can sweetened condensed milk
• 2 dl grated coconut
• 1 dl coconut milk
• 3 egg yolks
• Granulated sugar or grated coconut, for decorating
• Approximately 30 cloves, for decorating
• Approximately 30 pieces small candy cups

Method

1. In a medium pan cook the condensed milk, grated coconut, coconut milk and egg yolks over medium heat, stirring continuously, until it thickens enough to show the pan bottom during stirring.
2. Pour the mixture in a lightly greased dish and let it cool to room temperature.
3. Now you are ready to form the little balls. Remember to grease your hands with butter first!
4. Roll the balls over the granulated sugar or grated coconut, then place them in the candy cups and finally stick a single clove in the top of each ball as decoration.