Recipe: molten chocolate cake 2.0

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This classic of a pudding is still a favourite of mine. There is something so comforting about a warm and gooey chocolate pudding that it makes me really happy. I already have a recipe for this on the blog, but I must say that this recipe is even better hence why I’m blogging about it again!

I prefer to serve my molten chocolate cakes with vanilla ice cream as I love the contrast between the warm cake and the cold ice cream but you whipped cream and berries works just as well.

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Molten chocolate cake 2.0, serves 2

Adapted from  Smitten Kitchenäs recipe.

55 g unsalted butter

2 tsp cocoa (and more to decorate)

85 g dark chocolate

a pinch of sea salt 

1-2 tbsp sugar

1 egg +1 egg yolk

Pre-heat the oven to 230C. Butter two regular sized ramekins and cover with a think coating of cocoa. 

Break the chocolate in smaller pieces and place in a bowl together with the butter. Melt the chocolate and butter until 2/3 melted either over a Bain Marie or in a microwave. Beat until it has all melted. Add sugar and salt. Lastly add the egg and egg yolk and beat an extra 20-30 times extra (important) until a glossy mixture. Add the cocoa and mix it in. 

Divide the batter between the ramekins. Bake for 7-9 minutes and leave to cool for a minute. Turn onto plates (use pot holders!) and powder with cocoa. Serve with vanilla ice cream and eat immediately.  

 

 

 

 

Recipe: Italian meringue covered fruit

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This is a perfect Friday night pudding as it’s quick to whip up (don’t let the Italian meringue scare you, I promise it’s easy!) and feels really fresh after a pizza or whatever Friday night cravings you may have.

Use any (seasonal) fruit and berries you like – they don’t get warm even if you use the grill to brown the meringue, but it’s even easier with a creme brûlée torch, and then you could also put the fruit in a glass so you can see it. Very pretty!

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Italian meringue covered fruit, serves 2

Mixed fruit, cut into pieces and berries (enough to almost fill the vessels you’re using), such as:

1 blood orange

1 apple

blueberries

raspberries

Italian meringue:

1 egg white

75 ml caster sugar 

75 ml water

50 ml caster sugar

To serve:

lightly whipped cream

Divide the fruit between two ramekins (or glasses if not using the oven) – they should be almost full. 

Pour 75 ml caster sugar and 75 ml water into a saucepan and bring it almost to the boil. Once the sugar has melted the syrup is done. Remove from heat. Meanwhile beat the egg white until fluffy with an electric whisk. Pour in some of the remaining sugar and beat some more. Pour in the syrup while beating continuously. Then add the remaining sugar and beat until you have a glossy meringue that is set enough that you can turn the bowl upside down without it sliding out. 

Use a spatula to cover the ramekins with the meringue. Put the grill on the oven to 250C and place the ramekins underneath it. Keep the door open and an eye on the ramekins as the meringue browns quickly and you don’t want it going too dark. Remove with mittens as the ramekins go warm (but the fruit inside doesn’t). Or skip this step all together and use a creme brûlée torch to brown the meringue. Serve with lightly whipped cream. 

Recipe: rhubarb parfait

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The base recipe for this parfait I’ve known since childhood, so full credit for it goes to mamma. It’s delicious on its own, and so much easier to make than ice cream. And it’s infinitely adaptable.

I’ve made it with elderflower before, and when I was at home in Sweden at the end of May mamma and I came up with this rhubarb version together. We wanted to keep the fresh acidity from the rhubarb while still keeping the sweetness of the custard-tasting parfait and I think we managed to do just that. It’s sweet but not too sweet with a hint of acidity for balance and freshness.

Rhubarb parfait, serves 4

3 egg yolks

80 g caster sugar

300 ml whipping or double cream

Rhubarb filling:

300-400 g rhubarb 

approx 2 tbsp caster sugar

Rinse and slice the rhubarb. Mix with sugar and place in a pyrex dish. Place in a 180C oven and bake for approx 20 minutes until the rhubarb has softened and most of the liquid has evaporated. Leave to cool completely.  

Beat egg yolkd and sugar until fluffy in a mixing bowl. Whip the cream in a separate bowl and add to the egg mixture.

Line a bread tin with cling film and place a 1 cm wide line of rhubarb compote in the middle of the tin lenghtways. Mix the rest of the rhubarb with the cream mixture and pour into the bread tin. Cover with cling and put in the freezer for at least 5 hours, but preferably over night. Serve with oat thins, berries, more rhubarb, whipped cream or as is.

 

 

Recipe: rhubarb meringue pie

 

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We have a good thing going in my family. We all like mayonnaise and bearnaise sauce A LOT so we use a lot of egg yolks. Not wanting to waste food the egg whites go into little containers in the fridge (they keep for weeks!). But conveniently my dad loves everything meringue-y so we get to use up the egg whites quite frequently too.

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The whole little family (there’s only three of us; mother, father and me) loved this rhubarb meringue pie. It still has the tang of a lemon meringue pie but is slightly less heavy as no butter or egg yolk in the rhubarb filling.

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The pie on the pictures had approx 500 g rhubarb in the filling which was fine taste wise but looked a little silly with all that meringue, so in the recipe below I’ve adjusted the recipe to 800 g rhubarb. It cooks down a lot in the oven, so I promise it’s not too much.

Also, when making the meringue, please note that it needs a lot of beating with an electric whisk and that it’s important the syrup boils and reaches (or almost reaches) 118C.

Rhubarb meringue pie, serves 8

Pastry:

180 g plain flour

100 g softened butter

2 1/2 tbsp cream or water

Rhubarb filling:

800 g frozen rhubarb pieces

3 tbsp potato flour (starch)

4-5 tbsp caster sugar

 

Italian meringue:

4 egg whites

120 g caster sugar

Syrup:

120 g caster sugar

100 ml water

Mix all the ingredients to the dough in a bowl or using a food processor. Press into a Ø 20 cm pie dish. Bake in a low oven using baking beads at 180C, for approx 10-15 minutes or until golden and baked through. Leave to cool. 

Place the defrosted rhubarb pieces in an ovenproof dish and scatter with potato flour and sugar. If using fresh rhubarb I would start off by using less potato flour adding more if needed.  Place in a 200 C oven for approx 20 minuter. The mixture should be bubbling, almost caramelised and thickened. Leave to cool. 

Make the meringue: Add egg whites and sugar to a clean bowl and beat for 10 minutes with an electric whisk. Meanwhile make the syrup by adding water and sugar to a saucepan and bring to the boil (don’t stir). Remove when 118C (the boiling point for sugar). Add the hot syrup to the meringue and beat for a further 15 minutes, until you have a thick and glossy meringue. 

Assemble: Add the rhubarb mixture to the pie crust once both are cool. Spread the meringue on top and burn the edges with a brulee torch. Serve with lightly whipped cream. 

Pudding at Paté Paté, Copenhagen

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After our underwhelming dinner at Kødbyens Fiskebar, we wanted to have pudding elsewhere and decided on invitingly cosy Paté Paté that we walked past on our way to the other restaurant.

Even though we just wanted dessert and a drink the staff was really welcoming and took good care of us, so our moods immediately elevated and we had a nice evening.

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Maria chose a Pavlovaesque dessert, which was really nice – just enormous! Daniel had the über-chocolately cake thoroughly recommended by our waiter and it was absolutely lovely. I decided to go for savoury instead and had the cheese plate which was also very satisfactory.

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What a difference between these two restaurants! The first one with staff as cold as the interior and inferior cooking, the second warm and friendly and easy, but lovely, food. We obviously should have come to Paté Paté to begin with and can’t wait to come back for a whole meal.

Paté Paté, Slagterboderne 1, 1716 København, Denmark

Churros with chocolate sauce

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The first time I tried churros was at the Malmö Festival as a child. For a week Sweden’s third largest city has a festival with lots of stalls, a square filled with food stalls from around the world, live music and much more. I haven’t been to it since I moved to the UK, but it was great fun as a child, and already then my favourite part of it was all the food. It’s where I had langos for the first time and I still think of the souvlaki my dad introduced me to.

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A while ago, I realised I had seen Nigella make her own churros on her Nigella Kitchen show and I decided I wanted to try it to. The first time I made it was when two of my girl friends from home came to visit. They’re used to being my guinea pigs but this recipe is so easy to make you don’t have to trial it first (unless you prefer to do it that way). I used Nigella’s recipe for the churros but made my own chocolate sauce and it was just amazingly good! The girls couldn’t stop talking about the churros for a whole week, which is very high praise!

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Churros with cinnamon sugar and chocolate sauce, serves 4

Adapted from Nigella’s recipe.

60 ml / 50 grams caster sugar (1/4 cup)

2 tsp ground cinnamon

Churros:

190 ml  / 115 g plain flour  (2/3 cup + 2 tbsp)

1 tsp baking powder

1 tbsp olive oil

237 ml (1 cup) freshly boiled water

473 ml (2 cups) vegetable oil

Chocolate sauce:

80-100 g dark chocolate, broken into pieces

80-100 g milk chocolate, broken into pieces

100-150 ml single or whipping cream

Mix caster sugar and cinnamon in a shallow dish and set aside. 

Mix flour and baking powder in a mixing bowl. Beat in the olive oil and water. Leave the dough to rest for 10 minutes. Meanwhile heat up the vegetable oil in a small saucepan. When the oil seems hot, toss in a piece of bread, once it’s golden the oil is the right temperature. 

Melt the chocolate together with the cream in a non-stick saucepan on low to medium heat. Once all melted and combined set aside and let cool. Pour into four small bowls or ramekins to serve. 

Stir the churros dough and transfer it to a piping back fitted with a large star nozzle. Squeeze short lengths, approximately 1 1/2 to 2 inches, of dough into the hot oil, snipping them off with a pair of scissors as you go. Fry a few at the time and fish them put with a slotted spoon and place on kitchen towel. Once dry, toss the churros in the cinnamon sugar and serve with the chocolate sauce.

Sponge with elderflower liqueur, ice cream, whipped cream and blueberries

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This is more of an assembly job than actual cooking, but a really nice simple dessert to pull out when you crave something sweet after dinner or throwing a last minute dinner party. Make a sponge at the weekend, cut into slices and freeze and you can make this any time with just a few minutes notice.

Sponge with elderflower liqueur, ice cream, whipped cream and blueberries, served 3

3 slices sponge cake

3 tbsp St Germain elderflower liqueur 

3 scoops vanilla ice cream

3 spoonfuls lightly whipped cream

150 g fresh blueberries

Place the sponge slices in bowls. Pour the liqueur over the cake. Top with ice cream, whipped cream and blueberries.