We had some sweet canapés on Thursday as well, to finish off the evening. Th gingerbread spices, also known in Sweden as soft gingerbread. I made this in a rectangular roasting dish so I could cut it into squares, but you could also use a loaf tin and slice it up. You find the original recipe here.
I also made mini pannacotta in shot glasses, and since it is Christmas time I chose to flavour them with saffron. Original recipe here.
Lastly we had this gooey chocolate cake topped with a generous layer of chocolate frosting. I have used both recipes frequently here, but this is the first time I combined the two, but it is safe to say it is definitely not the last.
Sponge with gingerbread spices / soft gingebread, about 25 pieces
2 eggs
200 ml caster sugar
100 g butter
150 ml sourcream
3 tsp cinnamon
2 tsp ginger
2 tsp ground cloves
2 tsp baking powder
300 ml plain flour
Melt the butter and set aside. Beat eggs and sugar until fluffy. Mix the dry ingredients in a bowl and add them into the egg mixture. Add the melted butter and sourcream. Pour the batter into a rectangular dish, greased and covered with baking parchment. Bake for 45 mins in 175C. Leave to cool and cut into squares. Dust with icing sugar and serve.
Saffron pannacotta, makes about 35 mini ones in shot glasses
1,5 l cream
1,5 g ground saffron
150 ml caster sugar
3 tsp gelatin powder
Defrosted raspberries to serve
Mix cream, sugar and saffron in a saucepan and bring it to the boil. Remove from heat and stir in the gelatine so it dissolves. Pour the mixture into a jug and pour the mixture into the shot glasses. Leave to cool and leave to set in the fridge for at least 2 hours. Decorate with raspberries just before serving.
Gooey chocolate cake with chocolate frosting, makes 40 small squares
300 ml caster sugar
150 ml plain flour
4,5 tbsp cocoa
1 tsp vanilla
1 pinch salt
2 eggs
150 g melted butter
Mix all the dry ingredients in a bowl. Melt the butter and add it to the bowl. Add the eggs and stir to combine. Pour the mixture into a rectangular dish, greased and lined with baking parchment. Bake in 200C for 15-20 minutes. Leave to cool completely before covering with frosting
Chocolate frosting
200 g icing sugar
75 g softened butter
30 g cocoa
150 g cream cheese, cold
Beat sugar, butter and cocoa with an electric whisk. Add the cream cheese and beat until you have a glossy and even frosting. Spread it onto the completely cooled cake and cut into squares.
