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Posts Tagged ‘chokolade’

Sarah Bernhard Kager

Sarah Bernhardkager

Sarah Bernhardkager are famous danish cakes developed by pastry chef Johannes Steen in Copenhagen, Denmark back in 1911. The cakes are named after the famous french actress Sarah Bernhard who visited Copenhagen in connection with her book release and so the cakes were created in her honor. The Sarah Bernhard cake is a macaroon cookie topped with a rich genache, covered with melted chocolate and the original cake was decorated with a small candied violet flower. The cake is a decadent treat.

Making Sarah Bernhard Cakes

Making Sarah Bernhard Cakes

This recipe makes approximately 40 macaroon cookies. The extra cookies can easily be stored in a cookie tin with a tight fitting lid and used later. The process for making the cakes is long, but fairly easy. I would advice to break up the process into two days, either make the cookies on day one and then make the ganache and assemble cakes on day two or vice versa. I also simplified the chocolate coating by using Ghirardelli dark melting wafers which is so much easier than tempering chocolate and it taste eaqually wonderful. If you cannot find the Ghirardelli wafers in your local store it can be bought online.

Sarah Bernhard Cakes – makes 15 cakes

Ingredients:

For the Macaroons:

150 gram hazelnuts (5.3 ounces)

300 g sugar (10.6 oz)

approx 3 egg whites, at room temperature

For the Ganache:

4 deciliter heavy whipping creme (13.5 fl oz)

250 g dark chocolate, with about 66 % cocoa content (8.8 oz)

For chocolate coating:

300 g Ghirardelli dark melting wafers (10.6 oz)

Directions:

To make hazelnut macaroons: Preheat oven to 340 degrees F (170 degrees C). Line baking sheets with parchment paper and set aside. In a food processor combine hazelnuts and sugar and process until you have a fine crumble. Lightly beat egg whites with a fork to break up whites  a little. With the processor going on low speed, slowly add egg whites until you have a smooth, thick mixture. Drop spoonful’s of hazelnut mixture onto baking sheets, no more than 4-5 cm (1.6 to 2 inches) in diameter, beware that the mixture will spread out. Bake for 13-14 minutes or until they start taking on a golden color. Allow to cool slightly on baking sheet before moving cookies to a cooling rack. Once cooled down, store in a cookie tin until ready to use.

To make ganache: In a small saucepan, heat whipping creme until it just starts to simmer. Remove from heat and let sit covered for 10 minutes. Meanwhile, chop chocolate finely and place into a bowl. Pour whipping creme through a sieve and then back into saucepan, heat to simmer once again and remove from heat. While stirring chopped chocolate in the center, pour creme in a thin stream into chocolate and continue to stir until you have a smooth, shiny chocolate. Refrigerate for at least two hours or overnight.

Assembling cakes: Remove ganache from refrigerator and stir until smooth. Spoon a small amount of ganache onto a macaroon cookie and using a small icing spatula or a butter knife shape the ganache into a rounded cone shape. Set cookie aside and repeat with remaining macaroon cookies until ganache is used up. To cover cakes with melted chocolate, place melted chocolate into a microwave bowl and microwave chocolate in 10 seconds increments, stirring chocolate in-between each heat until chocolate is melted and smooth. Careful not to overheat, as chocolate will then burn and it become nu-usable. Over the bowl of melted chocolate, place a cake onto a fork and spoon melted chocolate over the Sarah Bernhard cake. Once covered, gently tap fork to allow excess to drip off. Place cake onto a piece of foil or parchment paper and allow chocolate to set. Repeat with remaining cakes. If melted chocolate starts to harden, place back into microwave for 10 seconds to soften back up. Once the chocolate has hardened on all cakes, store cookies in a container with a tight fitting lid in the refrigerator. Cakes can be served cold or at room temperature. Enjoy!

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Chocolate Almond Biscotti

Chocolate Almond Biscotti

Making Biscotti has been on my to-do-list for years now. I love Biscotti and buy them often at the store, but knowing now how delicious and easy they are to make, I’m gonna have to try making them again real soon. This particular Biscotti is meant to be softer than your standard Biscotti and it is a little piece of chocolate heaven. I love the fact that it is softer and I must confess, I had two in one setting.

Making Chocolate Almond Biscotti

Making Chocolate Almond Biscotti

Chocolate-Almond Biscotti (makes 15 Biscotti)

Ingredients:

2 cups all-purpose flour (270 grams)

1/2 cup unsweetened cocoa (45 grams)

1 teaspoon baking soda

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature (85 grams)

1 cup sugar (215 grams)

2 large eggs, room temperature

1/2 cup blanched, chopped almonds (70 grams)

1/2 cup chocolate chips (85 grams)

Directions:

Preheat oven to 350 degrees F (177 degrees C). Line baking sheet with parchment paper and set aside.

In a medium bowl combine flour, cocoa powder, baking soda and salt, stir and set aside. In the bowl of an electrical mixer, cream butter and sugar until light and smooth, 3-5 minutes. Add eggs one at the time, mixing well in-between and scraping down sides as needed. Add flour in three increments, mixing to combine, dough will be firm. Stir in almonds and chocolate chips.

Place dough on baking sheet and shape into an approximately 12 x 4 inch flat log (30 x 10 cm). Bake for 30 minutes. Remove from oven and cool for 5 minutes.

Lower oven temperature to 300 degrees F (150 degrees C). Place Biscotti log onto a cutting board and with a sharp serrated knife, cut into 3/4 inch slices (2 cm). Place slices back onto baking sheet, cut side down, and bake for 8 minutes. Remove from oven and allow to cool. Enjoy with a cup of tea or coffee.

Source: adapted from Martha Stewart

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Varm Chokolade Med Amaretto

Varm Chokolade Med Amaretto

When the weather turns cold there is nothing like a nice cup of hot chocolate to keep you warm. These days I like mine with a shot of Amaretto, just to warm my bones a little more. Adding Amaretto is of course completely optional, but chocolate and Amaretto is a pair made in heaven.

Homemade hot chocolate is not overly sweet, as the store-bought kind, and I love a dollop of whipped cream on top for extra creaminess. Or if you are serving it for children, marshmallows would be a lot more fun. 🙂 Stay warm out there.

Hot Chocolate With Amaretto (Makes 2 large servings)

Ingredients:

5 deciliter (or 16.9 fluid oz) milk

75 gram (or 2.6 oz) dark chocolate 60 %

2 shots Amaretto

whipping cream, optional, for topping

Directions:

If you want a dollop of whipped cream on top of your hot chocolate, whip then cream and set aside.

Chop chocolate finely. Heat milk to 85 degrees C (185 degrees F) which is hot, but not simmering. Remove from heat and add chopped chocolate. Stir until chocolate is dissolved. Add Amaretto and stir. Pour into serving glass and top with a dollop of whipped cream if desired, serve immediately or store hot chocolate in a thermos for later. Enjoy

Hot Chocolate With Amaretto

Hot Chocolate With Amaretto

Source: My Danish Kitchen

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Marzipan with Nougat balls

Marzipan with Nougat balls

Making confections is one of many Christmas activities that is popular in Denmark and it’s especially fun to make with your children, not to mention delicious to eat. To make the chocolate dipping less cumbersome I used a plastic fork and broke off the middle two digits to allow the chocolate to drip off more easily. I made half a batch with rainbow sprinkles and half without. The sprinkles add a crunch and a fun splash of color but you can use any kind of covering you like, for example, finely chopped nuts, freeze dried raspberries or coconut, just let your imagination run wild. Have fun making these.

Making Christmas confection

Making Christmas confection

Marzipan with Nougat Confections (makes 16 pieces)

Ingredients:

100 gram Marzipan (3.5 oz.)

50 gram Nougat (1.75 oz.)

200 gram chocolate (7 oz.) melted, milk or dark your choice

50 gram Rainbow Nonpareils (1.75 oz.) optional

Directions:

Melt chocolate over a water bath. Cut off small pieces of marzipan and flatten to a disc with your fingers. Place a small amount of nougat in the center of marzipan and close the marzipan around nougat to form a ball. Dip the ball into the melted chocolate, drip off excess and toss the chocolate covered ball in the rainbow sprinkles. Place on a baking sheet to cool and harden. Store in airtight tin. Enjoy!

Source: My Danish Kitchen

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Cranberry-Walnut Chocolate Chip Cookies

Cranberry-Walnut Chocolate Chip Cookies

I have been on the hunt for a go-to-cookie for a long time now. One that fits anytime of the year, one that is quick and easy to make and I think I have finally found one. I have made these both with and without the walnuts, not everybody like nuts you know, and they are equally good with and without. They tend to spread out a little more without the nuts, but that’s OK. These cookies have a wonderful background flavor of brown sugar, which reminds me of a Blondie, and the combination of walnuts and cranberries gives them a slight crunch and makes them nice and soft, all at the same time. These cookies are definitely a keeper and I think you’ll really enjoy them as well.

IMG_4909

Roll dough into 1 1/2 inch balls

Ingredients:

2 3/4 cup all-purpose flour (360 grams)

1 teaspoon baking soda

1/2 teaspoon baking powder

3/4 teaspoon salt

1 cup butter, room temperature (226 grams)

3/4 cup sugar (155 grams)

1 cup packed brown sugar (185 grams)

2 large eggs, room temperature

2 teaspoons pure vanilla extract

10 oz. semi-sweet chocolate chips (280 grams)

1 1/2 cup dried cranberries (140 grams)

1 cup chopped walnuts (112 grams)

Directions:

Line baking sheets with parchment paper and set aside. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Sift together flour, baking soda, baking powder and salt, set aside. Cream butter and sugars until smooth and soft, about 2-3 minutes. Add eggs one at a time and beat until smooth. Add vanilla and mix until fully incorporated, scrape down sides of bowl as needed. With mixer on low, add flour in three increments and mix only until fully incorporated. Add chocolate chips, cranberries and chopped walnuts, mix only until incorporated. Working quickly, roll dough into 1 1/2 inch balls (approx. 4 cm), place on prepared baking sheet 2 inches apart (5 cm). If dough feels very soft when rolling, place baking sheet with dough balls in refrigerator for 5 minutes before baking. Bake for 16-20 minutes or until done. Cool and baking sheet for 2 minutes before transferring to cooling rack. Enjoy!

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Freshly baked Cranberry-Walnut Chocolate Chip Cookies

Source: adapted from Bakerella

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Chocolate Cupcakes With Nutella Icing

Chocolate Cupcakes With Nutella Icing

So my husband Joe, you know the Blacksmith, had his Blacksmithing buddies over for their monthly meeting. This time I decided to also make them a sweet treat and when Joe saw these cupcakes on Barefoot Contessa’s TV show (yeah, I force him to watch the FoodNetwork…evil laugh) he decided that’s what he wanted. Except the original cupcakes had a Peanut Butter frosting and there is no way, no how, I am making anything Peanut Butter. Sorry, just can’t stand it. So we decided on a brilliant solution, Nutella of course. So here it is, please enjoy Chocolate Cupcakes with Nutella Icing.

Artist Blacksmith Group of Tidewater

Chocolate Cupcakes With Nutella Icing

Ingredients for cupcakes:

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2/3 cup granulated sugar

2/3 cup dark brown sugar, packed

2 extra-large eggs, at room temperature

2 teaspoons pure vanilla extract

1 cup buttermilk, at room temperature

1/2 cup sour cream, at room temperature

1 3/4 cups all-purpose flour

1 cup good cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon kosher salt

Ingredients for Icing:

1 cup confectioner’s sugar

1 cup Nutella

5 tablespoons unsalted butter, at room temperature

3/4 teaspoon pure vanilla extract

1/4 teaspoon kosher salt

1/3 cup heavy whipping cream

Directions:

Preheat oven to 350 degrees F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the 2 sugars on high-speed until light and fluffy (approx 5 minutes). Lower speed to medium and add the eggs one at a time, then add vanilla and mix well.

In a separate bowl, mix together buttermilk and sour cream. In another bowl, sift together flour, cocoa, baking soda and salt.

On low-speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl. Mix only until blended. Fold batter with a spatula to be sure it’s completely blended.

Divide batter among the cupcake pans, using an ice cream scoop per cup. Bake in the middle of oven for 20 to 25 minutes. Using a toothpick test to make sure cupcakes are done. Toothpick should come out clean. Cool for 10 minutes, then remove from pan and allow to cool completely before frosting.

To make the frosting: place confectioner’s sugar, nutella, butter, vanilla and salt in the bowl of an electrical mixer fitted with the paddle attachment. Mix on medium-low speed until creamy, scraping down the sides of bowl as you work. Add the cream and beat on high-speed until the mixture is light and smooth.

Once cupcakes are completely cooled, frost with Nutella Icing. Enjoy!

Chocolate Cupcake With Nutella Icing

Chocolate Cupcake With Nutella Icing

Source: adapted from Barefoot Contessa

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