The week of chocolate came to end and I am honestly happy to see the back of it......until later on next week probably! And then I will have some again.
I made some Kärleksmums which translated means Love(kärlek)yum(mums), Loveyum! Anyway I prefer Kärleksmums. They are delicious but you do have to like coffee as there is some in the icing. My mum used to make these all the time, it was one of her go to recipes for fika when we had guests. Fika is a word which doesn't exist in the English language, it translate to cake and coffee time. When you say fika in Sweden people will drop what they are doing to join you.
Kärleksmums recipe from Arlas kök;
Preheat the oven to 150c in a fan oven, 175c non fan.
150 g butter
150ml milk, I used semi skimmed
1 tsp vanilla extract
2 tsp baking powder
400ml plain flour
1 tsp vanilla extract
400g icing sugar
Grease and line, with grease proof paper, a long brownie type tin, preferably 30x40cm.
Melt the butter, pour in the milk and let it cool.
Whip the eggs and sugar until fluffy and pale, add the vanilla extract, cacao, baking powder and flour through a sieve. Add the butter and milk mixture.
Mix it all together until the batter is smooth and even. Pour it into the tin and bake in the middle of the oven for 20 minutes. Check with toothpick before removing from the oven. Set it aside to cool.
Melt the butter then add the coffee, cacao, vanilla extract and icing sugar. Mix it until everything has been incorporated properly.
Once the cake has cooled a bit, pour over the icing and finish it off with desiccated coconut.
I know the recipe is in millilitres and I am sorry but if you have an electronic scale, this shouldn't be a problem. In Sweden we measure things in dl, decilitre, and I had a hard time finding conversion websites but I turned them into ml in case it would be easier.
The weekend started with a test recipe for profiteroles, after the GBBO I was inspired to make choux pastry. I wanted to make chocolate profiteroles, the results were OK.
I like how a few ingredients like these can create something so tasty like profiteroles and so quickly!
Recipe adapted from Mary Berry's Baking Bible
Preheat the oven to 200c fan oven
50g Butter, diced
150 ml water
65 g plain flour, sieved
2 eggs, beaten
1 tsp of cocoa powder, sieved.
400-450ml of whipping cream, this really depends on how much you want to fill the buns and what size you make them.
Melt the butter and water in a saucepan over low heat, bring to boil until the butter has melted.
Remove from the heat and add the flour and cocoa, beat the mixture with a wooden spoon until it becomes a softball and comes away from the sides of the pan. Gradually add the eggs until the mixture goes glossy.
Spoon the mixture into a pipping bag fitted with a round nozzle and pip on a tray lined with nonstick baking paper.
Bake for 20-25 minutes, take them out to pierce the bottom of the buns and return for another 3-4 minutes. My buns were not done after 25 minutes so I left them in for about 30 minutes and pierced them. Then they returned for another 5 minutes with the oven turned off but still hot.
Once cooled, pipe the whipped cream into the holes created.
|The little chocolate ball heavens|