Tag: dessert

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.

Toasted Almond Honey Cream Cheese Puffs with Jam


Who needs a creative title when the ingredient list looks this tasty? This, friends, was what came of a post-wedding cake craving for sweet, cheesecakey goodness.

It did not taste like cheese cake. It was delicious. It was easy. I will be making these again.

Plus, the puffs are super cute.

Like many great concoctions, this began with a store-bought roll of puff pastry. I buy these en masse when they go on sale, and I throw them into the freezer. When I want to use one for dinner, I take it out of the freezer in the morning. Easy peasey.

I used some cute silicone cupcake cups, cut squares of puff pastry dough into squares to fit the cups.

Filling:
-big handful of toasted almonds, coarsely chopped
-light cream cheese (maybe ¼ cup?)
-equal part local honey (1:1 ratio with the cream cheese)

Mix the cream cheese and honey until smooth. Add toasted chopped almonds.

Spoon into puff pastry cups– just a spoonful in each, to cover the base.

Top with a very small spoonful of jam (I used strawberry).

Put cups onto baking tray. Pop into preheated oven (I cooked mine at 160 C/ 320 Funtil the puff pastry turned lightly golden)

Eat.Image