chocolate
Milkshake:
1 dl whole milk
175g vanilla ice cream
1 heaping tbsp chocolate sauce + more for decorating
(If boozy: 4cl bourbon)
Milkshake:
Mix everything in a blender. Add a little bit of chocolate sauce onto the inner part of the milkshake glass before pouring in the liquid. Enjoy!
Pudding:
1.5 dl sugar
0.75 dl cacao powder
2 large tbsp cornstarch
pinch of salt
5 dl milk
2 tbsp butter
0.5 tsp vanilla
How to:
Pudding:
In a small saucepan, combine sugar, cacao powder, salt, and cornstarch. Mix well. Add in cold milk, whisk until combined. Turn on the heat to medium, stirring constantly until mixture reaches a boil.
Allow mixture to boil for 1 minute while stirring constantly. Remove from heat and stir in butter and vanilla.
Allow mixture to cool for 20-30 minutes, stirring occasionally to avoid a skin forming on the pudding. Put it in the fridge for 1hour to cool completely.
Serve chilled and garnish with a dollop of whipped cream.
Hot chocolate:
2 cl whiskey
2 cl chocolate liquor
1.5 tsp cacao powder
2 tsp sugar
2.5 dl milk
0.25 tsp vanilla extract
5 minimarshmallows
Combine the milk, cocoa, sugar, salt, and vanilla in a saucepan.
Heat until steaming hot, then remove from heat and stir in the liquors. Pour the hot chocolate into a mug and top with 5 mini marshmallows.
Cookies:
225g unsalted butter, at room temperature
300g granulated sugar
1 large egg
225g all-purpose flour
100g finely ground yellow cornmeal
1 tsp baking powder
0.5 tsp baking soda
1 tsp salt
1 tsp vanilla extract
chocolate chips
Cookies:
Combine the butter and sugar in the bowl and cream together for 2 to 3 minutes with an electric mixer. Scrape down the sides of the bowl, add the egg, and beat until incorporated completely. In a different bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt. Add the flour mixture to the butter and combine just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Add chocolate chip cookies and mix again.
Scoop out the dough with an ice cream scoop (about 2 tbsp worth) onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour.
Heat the oven to 175°C.
Arrange the chilled dough a minimum of 10cm apart on parchment lined sheet pans. Bake for about 18 minutes. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.
Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.
Inspired by: https://www.thekitchn.com/christina-tosis-162171
Cake:
4 eggs
1.5 dl sugar
1 dl wheat flour
1 dl potato starch
0.5 dl cacao powder
2 tsp baking powder
1 tsp sea salt
20 cm diameter pan
15 cm diameter pan
Marshmallow frostingen:
1 jar marshmallow fluff (200g)
55 g butter
2 dl icing sugar
1 tsp vanilla extract
Sand:
10 digestive crackers
Cake:
Turn on the oven to 150 C. Prepare the two pans with butter and parchment paper and set them aside.
Melt the butter and chocolate in a medium saucepan, then add the granulated sugar, brown sugar and cacao powder and mix until everything is smooth and incorporated. Take the pan off the heat and add the coffee, mix and then let it cool for a bit.
Now, blend all the dry ingredients (flour, baking powder, baking soda and salt) in a separate bowl.
Start adding the eggs to the warm chocolate-coffee blend, one at the time and make sure it’s all combined before adding the next one. Lastly add the dry ingredients. Divide the batter between the pans, I added 8dl to the big one and the rest about 3.5 dl to the smaller one.
Put the pans in the oven.
Check the batter after 40 minutes, mine was in the oven for about 45minutes.Let the cakes cool completely in the pans, put them in the fridge to help.
When the cakes are completely cooled down, cut off the tops to level them. Cut out the castle shape from the smaller cake.
Sand:
Pulse the Digestive crackers in the food processor until it looks like sand.
Marshmallow frostingen:
Beat butter and powdered sugar until fluffy, then add in the marshmellow fluff and vanilla and mix until blended.
Cover each cake with frosting one at a time. (This frosting is super sticky so it can be a little bit annoying work but it is worth it!)
You want to add the sand right away on the newly frosted cake and then put it into the fridge to cool down so the frosting doesn’t run down the sides!
Do this to both cakes and leave in the fridge until it’s time to assemble.
Put the smaller cake on the bigger one and add some shells as decoration.
Chocolate cake:
225g softened butter
1.5 dl cacao powder
4 dl sugar
2 eggs
1 tsp vanilla extract or vanilla sugar
1.5 dl sour cream
4.5 dl flour
2 tsp baking powder
1 tsp salt
2 dl stout or porter (I used Carnegie Porter)
Ganache:
100 g dark chocolate
1 dl heavy cream
Turn you oven to 175 C, then grease a bundt pan and set aside.
In a bowl, whisk together the butter and the cacao powder, then add the sugar until combined. Follow with the eggs, one at a time and then add the vanilla, sour cream, baking powder and salt.
When it’s all combined, at flour 1 dl flour and mix well then add 0.5 dl stout and repeat until you used up all the ingredients.
Bake in the oven for 40-45 minutes until moist in the middle. (Test with toothpick).Then let it cool completely before inverting it and starting with the ganache.
The ganache:
Put the chocolate chips in a heat “” bowl. Then heat up the heavy cream in a small saucepan and pour it over the chocolate. Let it set for 5 minutes, then gently stir until smooth. Pour the ganache over the cake and let i set for about 10 minutes before cutting the cake.
Chocolate cake:
3 eggs
3 dl sugar
1 dl boiling water
2 tsk baking powder
2 tsk vanilla sugar
0.5 dl cacao powder
2.5 dl wheat flour
Filling/Frosting:
250g Raspberries (fresh or thoughed)
1 tbsp Raspberry jam
50 g butter
50 g cream cheese
4 dl powdered sugar
0.5 tsp vanilla sugar
1 tsp milk
Pink food coloring
Green food coloring
Turn the oven on 180C, and line a 24 cm diameter pan with parchment paper.
Whip together eggs and sugar and add the boiling water while whipping. In a different bowl, blend the flour, cacao powder, vanilla sugar and baking powder and then add it unto the eggs.
Poor it into the pan and put i in the oven on the lower part for 30-40 minutes (keep watch because this can be different in different ovens). Let the cake cool down completely in the pan.
Cut the cake into two parts and put the thoughed raspberry on the lower part and put the other one on top.
Beat butter until smooth, then add cream cheese and blend until well combined. Add 2 dl of the powdered sugar and the vanilla sugar. Put 2 tbsp of the blend in an another bowl. In the larger mix add the raspberry jam and the rest of the powdered sugar and lastly some pink food coloring until you get the perfect consistency and color.
In the smaller bowl add a bit of green food coloring and blend until you get the right color.
Decorate the cake with pink frosting and write Happy Birthday on the cake with the green frosting.
3dl milk
1dl pumpkin puré
1/2 tsp pumpkin spice
1 pinch salt
50g white chocolate
1 tsp sugar (if you like it sweeter)
6 cl dark rum
whipped cream
In a small saucepan combine milk, pumpkin puré and the spices. Cook while stirring constantly until it starts to simmer. Remove from heat and add the white chocolate. Stir until the chocolate has melted and is combined with the rest. Then add 3cl dark rum into each glass/mug and poor the hot chocolate mix over it. Add whipped cream on top and serve while hot!