Black Magic Chocolate Cake
I have been reading a lot about this cake on social media and it got so much praise that I simply had to give it a try. And I have to say that the rumors about this cake is true. This is an outrageously super duper delicious chocolate cake, and what’s more, it is pretty easy to make, and what’s even more, you can easily make and assemble this cake the day before you intend to serve it. So if you have a crazy chocolate craving, this should take care of it. Enjoy!
Black Magic Cake (serves 8-10)
For the cake:
275 g all-purpose flour (9.7 oz or 4.5 dl)
425 g sugar (15 oz or 5 dl)
90 g unsweetened cocoa (3.2 oz or 2 dl)
2 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp vanilla sugar
2 eggs, at room temperature
8.5 fl oz fresh brewed cooled coffee (2.5 dl)
8.5 fl oz milk (2.5 dl)
4.2 fl oz vegetable oil (1.25 dl)
For the frosting:
17 fl oz heavy whipping cream (5 dl)
185 g sugar (6.5 oz or 2 dl)
52 g unsweetened cocoa (1.8 oz or 1 dl)
1 tsp vanilla sugar
To make cake: Preheat oven to 350 degrees F (175 degrees C). Spray two 9 inch round spring-form pans with baking spray and line bottom of pans with parchment paper, set aside.
Sift together all dry ingredients and set aside. Combine eggs, cooled coffee, milk and vegetable oil in a bowl and beat to combine. Add dry ingredients to wet ingredients, start mixer on slow to combine and then increase speed to medium and beat for 2 minutes, dough will be very thin. Pour dough into prepared pans and bake on middle rack for 30-35 minutes or until a toothpick inserted into middle of cake comes out clean. Allow cakes to cool completely in pans.
To make frosting: combine cream, sugar, cocoa and vanilla sugar in a bowl and beat until you have a thick mousse consistency.
Assembly: remove cooled cakes from pans. If cakes have a slightly curved top, you can level cakes by cutting tops off using a serrated knife. Place one cake onto serving dish and spread half of the frosting out over the cake. Place second cake on top and spread out the remaining frosting. Place cake in refrigerator until ready to serve. Cake can easily be baked and assembled 1 day ahead of time. Enjoy!
Posted in Cake, Chocolate, Dessert, Frosting | Tagged Black magic cake, cake, chocolate, dessert, frosting | 1 Comment »
Bang Bang Shrimp
If you have ever had Bang Bang Shrimp you know that they are slightly addictive. This is a copycat recipe of Bang Bang Shrimp which I have altered a little. My personal preference is to omit the hot chili sauce but of course you can turn the heat up or down as you like it. The cornstarch is what gives the shrimp a slight crunch so don’t shake off too much of it and serve the shrimp hot off the stove. Enjoy!
1 pound raw shrimp, peeled and deveined
1/4 cup mayonnaise
1/4 cup Thai sweet chili sauce
3 to 5 drops hot chili sauce, optional
1/2 to 3/4 cup cornstarch
Extra virgin olive oil, for frying
2 scallions, chopped, use as garnish
Peel and devein raw shrimp. Mix mayonnaise, sweet chili sauce and hot chili sauce (optional) together, sets aside. Sprinkle cornstarch over the raw shrimp and toss to coat.
Add olive oil to frying pan and bring up to medium high heat. And shrimp to hot pan and cook for 1 1/2 minutes on each side (total cooking time of three minutes). Remove shrimp from pan and drain quickly on paper towel. Place shrimp in a bowl and coat with the sauce. Garnish with chopped scallions. Serve and enjoy.
Source: adapted from Food
Posted in Appetizers, Asian, Seafood | Tagged appetizer, bang bang shrimp, seafood, shrimp, sweet chili sauce | 7 Comments »
Grydebrød aka No Knead Bread
This bread is rumored to be the worlds best bread, so easy that a four year old can make it. It is also a no knead bread which a lot of people is going to like and it is baked in a cooking pot. I must say it really is very easy to make although a bit lengthy, however, most of the time spent is downtime. If you make the dough in the early evening, it can rise overnight and you can bake it in the morning. For me this was really perfect for the weekend. Sunday morning we had fresh, warm baked bread for breakfast. Wonderful!
Please note: make sure your cast iron pot is completely preheated before placing dough into it, otherwise the bread may burn and stick to the bottom of the pot. And do not oil the bottom of the cooking pot.
Grydebrød is baked in your cooking pot (in the oven)
Grydebrød aka No Knead Bread
5 deciliter warm water between 100-110 degrees F (17 fl oz)
1/2 teaspoon active dry yeast
625 gram all-purpose flour
2 teaspoon salt
Ensure water is between 100-110 degrees F (38-43 degrees C). Sprinkle active dry yeast over water and let sit for 10 min. Combine flour and salt. Add warm water to flour and stir only to combine, careful not to overwork. Cover with plastic wrap and let it rise at room temperature for 12 hours.
Dough has now finished its first rise and will be very soft and sticky. Sprinkle your table with flour and scrape dough out onto your work surface. Sprinkle a little more flour on top of dough. Fold dough over onto itself a couple of times, then turn it over and shape it into a ball. Place dough into a lightly grease and floured bowl, cover with plastic wrap and let it rise at room temperature for another 2 hours.
Place a cast iron Dutch oven with its lid into oven and preheat oven to 450 degrees F (230 degrees C) for a solid 30 minutes. You want to ensure the cast iron pot and lid is completely up to temperature. Scrape the dough ball into the preheated Dutch oven, put the lid on and place it back into oven. Bake with lid on for 30 minutes. Remove lid and continue to bake for another 15 minutes or until bread is beautifully browned. If you are in doubt when the bread is done it should sound hollow when you knock on it or the internal temperature should be 190 degrees F (88 degrees C). Turn the bread out onto a cooling rack and allow to cool for at least 20 minutes before slicing and enjoying.
Posted in Bread | Tagged Grydebrød, no knead bread, verdens bedste brød, worlds best bread | 6 Comments »
Fastelavnsbolle with Remonce and Raspberry Cream
It is that time of year again, time for Danish Fastelavn. I have written about the details of this fun children’s holiday before and I have baked the traditional Fastelavnsboller which you can see here and here, but this year I figured I would make a quick and easy, yet equally delicious, version of my previous recipes. So this is a short-cut to Fastelavnsboller made with store-bought croissant dough which is filled with remonce and baked. The filling is a raspberry cream but you can use any filling you desire. I hope you enjoy this short-cut.
Fastelavnsboller (makes 6)
1 store-bought roll croissant dough
1 egg, for glazing rolls
1 tbsp cold water
For the Remonce:
50 g butter, room temperature
50 g Marcipan
50 g sugar
1/2 tsp vanilla sugar
For the Raspberry Cream:
2 dl heavy whipping cream
1 tbsp confectioners sugar
2 tbsp raspberry jam
red food coloring, optional
1 tbsp freeze-dried raspberries, optional
Preheat oven to 350 degrees F.
To make Remonce: beat butter, marcipan, sugar and vanilla sugar until smooth and creamy (4-5 minutes). Set aside.
Unfold croissant dough and cut into 6 equal squares. Drop a teaspoonful of Remonce on each square. Fold corners into middle, pinch seams shut, turn over and gently form into a round roll using your hands. Place seam side down onto a prepared baking sheet. Beat 1 egg with water and brush rolls with egg wash. Bake 15-20 minutes until golden brown. Cool on baking sheet.
To make Raspberry Cream: combine whipping cream and confectioners sugar, beat to a soft whipped cream (beaters are starting to leave tracks in cream). Add raspberry jam and red food coloring (optional), stir to combine. Load cream into a piping bag with a decorative piping tip (or you can use and cut the tip off a zip-lock bag).
Cut top off baked roll, pipe cream onto the bottom roll and place lid on top. Sprinkle with confectioners sugar and crushed freeze dried raspberries. Enjoy!
Source: Odense Marcipan
Posted in Danish, Dessert, Pastry | Tagged cream, cream buns, croissant, croissantdel, Danish, dansk, fastelavn, fastelavnsboller, hindbærcreme, raspberry, remonce, shrovetide | 2 Comments »
Smørrebrød with Smoked Salmon and Caviar
I think we are overdue for another piece of Smørrebrød (Danish open faced sandwich) and lets make it a festive one. I love smoked salmon and I love caviar. Of course I don’t use expensive caviar, just good old Lumpfish, and so for the purpose of this post we’ll leave the expensive stuff for the Czars and the Royals. But I am picky about my smoked salmon. I don’t care for salmon that is too soft in texture, I prefer for it to be firm and not fall apart when I separate the slices. There is nothing worse than mushy salmon. The mustard I used was a Swedish mustard with dill, but any sweet mustard will do. Happy New Years to all of you!
Smørrebrød with Smoked Salmon, Caviar and Dill Mustard
Ingredients: Smørrebrød – Røget Laks (Smoked Salmon)
1 slice white bread
dill or Boston lettuce
mustard with dill (or any sweet mustard)
Butter bread if desired. Here I used dill as my base, but you could also use a nice fresh lettuce, for example Boston lettuce. Arrange smoked salmon in a decorative fashion. Top with a little caviar (lumpfish). Add a sweet mustard to the plate for dipping. Enjoy with an ice cold beer. Skål and Cheers!
Source: My Danish Kitchen
Posted in Appetizers, Lunch, New Years Eve, Smørrebrød | Tagged caviar, laks, lumpfish, open faced sandwich, salmon, smørrebrød, smoked | 4 Comments »
It is the time of year, my most favorite, when you cozy up with a warm glass of Gløgg and munch on some delicious Danish Æbleskiver. Gløgg made with red wine is traditional in Denmark and taste wonderful but this Gløgg made with white wine and elderflower concentrate is fantastic. So if you can get your hands on some elderflower concentrate, which is sold by IKEA and a couple of online stores, you simply must try this white wine Gløgg. I used 100 grams of sugar in the recipe but it can probably be cut back to 50 grams, taste as you go along and see how much sugar you like. Enjoy and Merry Christmas to everyone.
1 bottle white wine (Chardonnay)
2 deciliter rum(Bacardi) (200 ml or 6.7 fl oz)
2 deciliter Elderflower concentrate (200 ml or 6.7 fl oz)
4 whole cinnamon sticks
8 cardamon pods
50-100 gram sugar (1.8-3.5 oz)
1 organic lemon, sliced
Combine all ingredients into a saucepan and warm over low heat. Do not boil or simmer. Serve warm and Enjoy!
Source: adapted from politiken.dk
Posted in Christmas, Danish, Drinks | Tagged christmas, Danish, dansk, drink, drinks, gløgg, hvid gløgg, mulled wine, warm, white wine | 3 Comments »
There are many, many different ways you can make Danish Leverpostej, as you can see in my other recipe here, and sometimes the process can be a bit lengthy. So I have been looking for a quick and easy recipe that would still give you a delicious Liver pate, and I don’t think it can get any simpler than this wonderful Leverpostej.
A quick word about liver. In my opinion, Pork liver will give you the best flavor and texture for your Liverpostej. Calf liver is your second best choice but it has a stronger liver taste. You can also use Chicken liver but the texture becomes too “mousse like” or creamy for my taste. So my first choice will always be Pork liver even though sometimes it can be a real challenge to find.
Liver Pate (makes three 1 pint ramekins plus one small foil pan)
250 gram butter (8.8 oz)
500 gram pork liver (17.6 oz)
2 medium onion
1 teaspoon anchovy paste
70 gram all-purpose flour (2.5 oz)
1/2 deciliter whipping creme (1.7 fl oz)
1/2 teaspoon allspice
1/4 teaspoon nutmeg
2 teaspoon salt
1 teaspoon pepper
bacon for decoration, optional
Melt butter. Cut onion and liver into chunks. Place liver, onion, melted butter and remaining ingredients into a food processor, except bacon, and process for 3-5 minutes until smooth. Pour liver mixture into baking dish and if desired decorate with bacon. When ready to bake Liver Pate, fill an oven-proof dish with hot water 1/2 way up the side of the baking dish. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hour depending on the baking dish size.
If freezing raw liver pate, cover baking dish tightly with aluminum foil and store in freezer safe bags. Thaw liver pate in refrigerator for 24 hours before baking.
Note: This recipe will give you enough liver pate to fill three 1 pint ramekins and one small foil pan or 1 large and 1 small foil pan.
Source: adapted from foodfanatic
Posted in Danish, Lunch, Main course, Quick and Easy | Tagged Danish, dansk, leverpostej, liver, liver pate, liverwurst, Lunch, pate | 13 Comments »