Category: Chocolate

Kladdkaka update– HOT!


I just had to let you know– I made the Swedish Sticky Chocolate Cake- Kladdkaka– last night and added 1 tsp of piri-piri infused oil (fairly intense heat). It was AMAZING. Really amazing. Ecstasy. It was like the perfect marriage of molten, sugary sweet chocolate and liquid red hots

It isn’t for everyone. My Man wasn’t a fan. He doesn’t like chili pepper in all things, as I do. Also, the combination of chili and chocolate, or sweet and salty, or many things we do in the US– these things aren’t common in the Portuguese palate. Then again, I simply don’t abide citrus in baked goods, so we all have things, right? Still, he didn’t dislike it so much that he couldn’t enjoy two slices. ;P

With this one, I recommend 20 minutes at 175C/350F. Top with loads of powdered sugar. It also freezes very, very well…and because it is so gooey and liquid, it is very easy to slice off a piece when frozen…and eat it on the spot. I checked today. For science.

Nonetheless, if this sounds good to you–this spicy, devilish cocktail of love– then I recommend you try it ASAP! It’s duct tape for the soul.

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Chocolate and Sugar fix– Swedish Sticky Cake/ Kladdkaka


Along with Tibetan Flatbread, falafel, chana masala, pizzas, and healthy cakes, this delicious sugary chocolate bomb has been making regular appearances this baking season.

It’s awesome. If you cook it too long, it is like awesome brownies. If you bake it just long enough, it looks like the photos in the pretty photo blog. If you undercook it, it looks like goo, so don’t do that.

I have been using my 10 inch non-stick springform pan for this one, and I’ve learned something. “Non-stick” doesn’t apply when eggs or an obscene amount of sugar are involved. Parchment or baking paper, tucked right on into the top of the pan, not only saves you serving woes and clean up hassle, but it also looks rustic-chic when you are serving this greatness. Hurray for that, aesthetes!

I have been using this recipe. I chose it because of the very, very pretty pictures, and because the proportions seemed like they would best work with my size pan. The ingredients and photos here are great. However, my most awesome iteration of the recipe only came when I used tips from other pages, like here.

Basically, you need to know-

  1. Whisking the dickens out of the eggs and sugar makes for the best crispy glazed top on the cake you could want.
  2. Whisk your flour, too…because lumps are a pain in the ass, and you don’t want them in the wet mix. Over mixing does bad things to the cake. You’ll end up with a sort of rubbery, dense, unhappy (but let’s face it– still tasty. Chocolate, fat, and sugar. It’ll still work!) cake.
  3. You then gently fold in the flour to this glorious whisked wonder.
  4. You add the cocoa and the vanilla to the melted butter, and whisk to dissolve.
  5. You then add the melted butter mixture to the sugar/eggs/flour mixture.
  6. Adding some cinnamon or even–gasp— some cayenne makes it just that much sexier. Because “mexican chocolate” stuff is fun. I’m sure Sweden is cool with it. Don’t worry.
  7. A dash of coffee in the mix works well, too. I recommend instant. (Less drama with liquids).
  8. 350F for 30 minutes is a bit too long for the gooey cake results in my pan and in my oven. It yields a crackalicious moist, sticky brownie cake, which might be more to your liking. I did this on purpose when I wanted to transport and share the cake at a children’s party. For home consumption, 20 minutes and a spoon is more my speed.

Ok. Now check out the ingredient list at Top With Cinnamon and get inspired by the photos. Then read the order of things at About.com…and review my tips 😉 Mostly, just make this cake. It’s good lovin’, and you can freeze half to keep yourself from hating yourself in the morning 🙂

I’m planning on making this again soon. My Man needs a steady diet of chocolate and red wine this week after the whole “Benfica” travesty this past weekend. And after the loss again on Wednesday. Plus, I killed my iPad, wind/rain/hail have taken over summer this week, and My Man, Grandissimo, and I all have colds. Hm. Tough times. Need chocolate.

Early Afternoon Delight- Smoothie Lovin’


Our immersion blender died some months ago, and it was mourned. However, when we moved into our new/old apartment (we’d been subletting), we rediscovered another immersion blender we own.

I mention this because it coincides with a plethora of fresh fruit from the farmers’ market (now conveniently located across the street) and my increased calcium consumption in the form of yoghurt.

That’s right. Smoothies.

And the smoothie I just made (and am still drinking) is noteworthy in its delicious simplicity.

-1 peach

-1 banana

-a few cacao beans (I still have those? Apparently so!)

-a handful of almonds (thanks Mom and Dad!)

-1 small container of fat-free yoghurt

🙂

Protein, calcium, fresh fruits…happy snack. Yum.

Kiss me, I’m a milk shake (Guinness Milk Shake recipe, via Chow.com)


People get a little crazy for St. Patrick’s Day, which is, of course, part of the fun. Without the green booze, green icing, green stickers and pins, and stupid mass-produced shirts/aprons/hats, it would be just another saint’s day (not like St. Valentine, but rather one of the more boring, less marketable saints.)

Who needs that? Besides, I love booze. And icing. And with enough booze, I find kitsch amusing (even endearing, sometimes).

All the same, sometimes I like to indulge (in memory of the Saint, of course!) with a little less food-coloring and a little more flavor. When I saw Chow.com had this recipe on their website, I knew it was the one.

For some, the idea of beer and ice cream might seem, well, nasty. The key here is that it is a stout with ice cream. I went through a beer milk shake (more of a beer float, really) phase in university with my friends. Any dark, rich (preferably microbrewed, for snob appeal) stout works. The stout+sweet ice cream becomes a rich, velvety, chocolatey goodness all of its own. You won’t get drunk (or buzzed) off of one of these (if you are in your late teens or early twenties, just stop reading and go drink a gallon of green beer), but you will appreciate the new flavor 🙂

So, without further ado, here ’tis:

Get the recipe at http://www.chow.com/recipes/29419-guinness-milk-shake?tag=nl.e350