Chocolate Cherry Bundt Cake

Fun Dining Susanna Blavarg0348

We love this cake for summer parties. We shot it on a beautiful summer day by river Thames in London and tried it afterwards, it was one of those perfect moments, the sun was setting, we sat by the river, hi tide was coming and wet our feet… and we had a fantastic chocolate cake, yum!

Chocolate Cherry Bundt Cake With Chocolate Fudge Icing

About 12 pieces

Chocolate Cherry Bundt Cake

  • 225 g butter, melted
  • 1 cup / 2 dl coffee
  • ½  cup / 1 dl cocoa powder
  • ½ tsp vanilla extract
  • 1½ cup / 4 dl flour
  • 1½ cup / 4 dl brown or regular sugar
  • 1½ tsp bicarbonate
  • 2 eggs
  • ½  cup / 1 dl sour cream

Chocolate Fudge Glaze

  • 50 g sugar
  • 50 g light syrup
  • 50 g double cream
  • 25 g butter
  • 30 g dark chocolate, chopped

For Decoration

  • 1 tbsp cocoa nibs (crushed cocoa beans)
  • 250 g cherries

      Pre-heat the oven to 347°F / 175°C. Grease a cake tin that fits 8-10 cups / 2-2½ l. Mix melted butter, coffee, vanilla extract and cocoa powder in a saucepan, then put aside. Mix flour, brown sugar and bicarbonate in a bowl. Beat the butter mixture, eggs and sour cream into the dry ingredients. Beat with an electric mixer until the batter is smooth. Pour the batter into the cake tin and bake in the center of the oven for about 55 minutes. Let the cake cool for 5-10 minutes after baking, before turning the tin upside down on a plate. Let the cake keep on cooling without removing the tin while you make the glaze.

      Boil the sugar, syrup, cream and butter in a saucepan for a few minutes until the fudge thickens. Remove the saucepan from the heat and add the chocolate while stirring. 

      Let the glaze cool a bit without letting it become completely cold! It should only cool enough to thicken a bit so that it stays on the cake. Glaze the cake and sprinkle with cocoa nibs. Decorate with cherries. Let the glaze cool before cutting the cake into pieces.

Rhubarb Mazarin Pie

HaveaYummyDayMay2014SusannaBlavarg038423

It’s rhubarb season! This pie is really easy to make and tastes delicious. Happy baking!

Rhubarb Mazarin Pie

About 8 pieces

  • 10 thin red rhubarb stalks, about 8 inches/20 cm long
  • ½cup / 1dl sugar
  • ½cup / 1dl water
  • 1 tsp butter

Pre-heat the oven to 350°F/175°C. Put the rhubarb horizontally in a baking sheet and spread the sugar, water and butter on top. Bake it for 10 minutes in the middle of the oven. Let cool. Pour out the liquid in a pot and save it. 

  • 5 puff pastry rectangles, about 7×20 cm
  • 1 egg for brushing

Heat the oven to 390°F/200°C. Roll out the puff pastry. Put three rectangles on a baking sheet covered in parchment paper, so that they overlap with about 1/3 inch / 1 cm. Brush with whipped egg, so they stick to each other, where they overlap. Cut out edges of about ½ an inch/1½ cm, brush with egg underneath and put on top along the sides of the rectangle. Prick everything except the edges with a fork. Brush the edges with egg. Put the puff pastry in the oven for about 10 minutes. If the pastry puffs up in the middle you can push it down with a fork. 

Mazarin Filling

  • 35 g soft butter
  • 1/3cup / 3/4dl sugar
  • 200 g almond paste
  • 2 eggs, room temperatured
  • 1 tbsp flour

Heat the oven to 390°F/200°C. Mix butter and sugar. Grate the almond paste finely and mix with the sugar and butter. Add one egg at a time. Add the flour. Spread the mixture over the pastry puff and put the rhubarbs on top. Bake in the oven for about 20-25 minutes.

Boil the liquid from the rhubarb until it thickens and the consistency becomes like a syrup. Take out the pie and drip the rhubarb syrup on top. 

For serving:

  • Fresh herbs, for example Spanish chervil and oxalis to spread on top.
  • Vanilla ice cream or vanilla sauce.

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Swedish Kladdkaka

HAYD3921 Susanna Blavarg 1

Swedish Kladdkaka is easy to bake and sooo yummy. It’s very popular in Sweden. It translates as sticky cake, it should be sticky inside, so don’t leave it for too long in the oven. This is the classic one:

Classic Swedish Kladdkaka

  • Butter and flour for the pan
  • 2 large eggs
  • 1¼ cup / 3 dl caster sugar
  • 100 g butter
  • 1 tsp vanilla sugar
  • 4 tbsp cocoa powder
  • ¾ cup / 2 dl all purpose flour
  • 1 cup heavy cream for serving

Pre heat the oven to 400°F/200°C. Butter and flour an 8″ springform pan. Whisk the eggs and sugar together in a bowl until light but not fluffy. Melt the butter and stir while adding it. Add all the dry ingredients and stir it all until smooth. Pour the mixture into the pan and bake on the lowest rack in the oven for 15 minutes. It should be sticky inside. Remove the cake and let it cool for an hour.

Powder with cocoa and serve with lightly whipped cream.

Swedish Semla Layer Cake

HaveaYummyDaySusannaBlavarg5482

Today fettisdagen is celebrated in Sweden and this is the big day for having a Swedish semla. This year’s semla season have been extraordinary in Stockholm, with all the bakeries making their own versions of the traditional semla. Most trending have been Mattias Ljungberg’s Semmelwraps, which you can try at the Tössebageriet if you’re in Stockholm. We’re in New York though, longing for semlas today. But a few days ago we baked this semla layer cake to show you guys what to do if you want to celebrate fettisdagen in an extraordinary way. Yum.

Swedish Semla Layer Cake

  • 25 g fresh yeast or 1 pkg dry yeast
  • 1 cup / 2 ½ dl milk
  • ⅓ cup /¾ dl sugar
  • ¼ tsp salt
  • 1 tsp cardamom seeds, crushed in a mortar
  • A few drops of vanilla extract
  • 75 g soft butter
  • 2 ½-3 cups 6-7 dl flour
  • 1 egg for glazing, lightly whipped with a fork

Filling:

  • 300 g almond paste
  • 3 tbsp milk or water
  • 2 cups / 5 dl heavy cream

For garnishing:

  • Icing sugar

Crumble the yeast in a bowl. Heat the milk to  98 °F/37 °C. Pour the milk into the bowl with yeast. Stir until the yeast dissolves and add sugar, salt, cardamom and vanilla extract. Add the butter. Work the flour into the dough little by little until the dough is smooth. Keep working the dough for 5-10 minutes. Let the dough rise under a tea towel for about 30 minutes.

Heat the oven to 355 °F/180 °C. Put the dough on a lightly floured surface and shape it into a round bun. Put the bun in a buttered cake pan with a removable bottom and a diameter of about 7-8 inches/19-20 cm. Let rise under a tea towel for another 30 minutes. Brush the bun with egg and bake in the center of the oven for about 25 minutes (if the surface of the bun is turning brown towards the end you can move the bun further down in the oven). Take out the bun and let it rest in the pan for a couple of minutes. Remove the edges of the pan and let the bun cool under a tea towel.

Grate the almond paste and mix it with milk or water. Whip the cream and pour it into a piping bag with a star shaped tip.

Cut the bun into three layers and cut out a triangle out of the top one. Spread almond paste and pipe cream over each layer. Put the layers together and powder with icing sugar.

Serve with coffee or milk or the old fashioned Swedish way: put your slice of the semla in warm milk in a soup-plate.

New Year’s Dream Cake

HaveaYummyDayDec14SusannaBlavarg4291

Happy New Year! Most of you must have celebrated by now. Hope it was a lovely night. For 2015 dinner parties we made this cute and yummy chocolate/vanilla/orange cake. Please try!

New Year’s Dream Cake

Chocolate Sponges

You will need two chocolate sponges for one cake, which means you need two batches of these ingredients:

  • 1 cup / 2½ dl flour
  • 1 cup / 2½ dl sugar
  • ½ cup / 1¼ dl cocoa powder
  • 1 teaspoon bicarbonate
  • ½ teaspoon baking powder
  • 2 eggs
  • 4/5 cup / 2 dl milk
  • ⅓ cup / ¾ dl cooking oil  

Set the oven to 170°C / 340°F. You can make both sponges at the same time if you have two cake tins with a diameter of about 19-20 cm / 7-8 inches. Otherwise just make one sponge at a time. Grease the tin and powder with a little flour. Mix all dry ingredients in a bowl. Whip the eggs gently and add milk and oil. Add the egg mixture to the dry ingredients and whip until the mixture is smooth. Pour the batter into the cake tin and bake for 35-40 minutes.

Let the sponge rest 5 minutes in the tin. If the sponge is bigger than the tin you can place a pan on top to press the sponge so that the surfaces becomes flat. Turn the sponge upside down on a plate and let cool under the tin. Slice both sponges into two layers so that you have four sponges.

Orange Frosting

  • 75 g soft butter
  • 1 cup / 2½ dl icing sugar
  • a few drops of vanilla extract
  • 200 g cream cheese
  • ½ orange, finely grated peel and a few drops of the juice

Whip the butter. Add the icing sugar and vanilla extract to the butter. Add the cream cheese, orange peel and orange juice and whisk.

Spread the frosting over the first sponge and repeat between the other sponges. Cover the cake in plastic wrap and let cool in the fridge a couple of hours. This will make it easier to cover the cake in vanilla frosting. Make the vanilla frosting while the cake is in the fridge.

Vanilla Frosting

  • 150 g soft butter
  • 2 cups / 5 dl icing sugar
  • a few drops of vanilla extract
  • 400 g cream cheese

Whisk the butter and add icing sugar and vanilla. Add the cream cheese and whip into a smooth frosting.

Put a round tip in a piping bag or cut a hole of about 5-6 mm. Fill the piping bag with frosting. Cover the cake in frosting using the piping bag. This will make sure that no cake crumbs will be mixed with the frosting. Spread out the frosting so that it covers the cake evenly. Make bows around the edges of the cake using a star-shaped piping tip. Decorate the cake with fir trees made of sugar paste and add some deer or reindeer if you like. You can also powder the cake with icing sugar.

Sugar Paste Trees

Sugar paste can be bought in well-stocked food stores or on the internet. Spread out the paste between plastic using a rolling pin to make a thin layer of about 3-4 mm. Use a cookie cutter to make the trees. Let dry in room temperature over night so that they can stand by themselves on the cake. Turn them at some point so that they become dry on both sides. The edges can be covered in icing made of egg white and icing sugar.

Churros!

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Churros, those easy to make Spanish doughnuts, are a great and fun dessert for any party. We made three kinds and they all tasted ooooh soooo gooooood.

Churros, basic recipe

For 10 people

  • 1¼ cup / 3 dl water
  • 2 tablespoons butter
  • 1 teaspoon caster sugar
  • 1 teaspoon salt
  • 1 cup / 2,4 dl wheat flour
  • 2 eggs
  • Rapeseed oil, corn oil or sunflower seed oil for frying
  • ¾ cups / 1,8 dl caster sugar
  • 2-3 teaspoons ground cinnamon

Mix water, butter, sugar and salt in a saucepan and boil. Take off the stove. Add the flour, stir, and put back on the stove. Beat until the dough comes off the edges. Take the saucepan off the stove and add the eggs. Beat with an electrical mixer. Fill the dough into a piping bag with a starshaped nozzle. Mix sugar and cinnamon on a small tray. Heat the oil to 350F˚/175˚C. Pipe long pieces directly into the oil and cut the dough with a pair of scissors. When the churros are golden brown, lift and let the pieces drain on paper for a few seconds. Dip into the sugar and cinnamon.

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Churros Hearts with Ginger Sugar, Raspberry Caramel Sauce and Raspberry Yoghurt Ice Cream

Use the basic churros recipe but ginger instead of cinnamon to dip in:

  • ¾ cups / 1,8 dl caster sugar
  • 2-3 teaspoons ground ginger

Pipe the dough in the shape of a heart on a slotted spoon and dip the spoon into oil heated to about 350F˚/175˚C. Fry until the churro gets golden brown. Put on a paper towel and immediately dip into sugar and ground ginger.

Raspberry Caramel Fudge

  • ½ cup /1,2 dl cane sugar
  • ½ cup /1,2 dl golden syrup
  • ½ cup /1,2 dl raspberry purée
  • ½ cup /1,2 dl heavy cream
  • 1 tablespoon glucose or honey
  • 20 g butter

Mix all the ingredients into a saucepan and boil. Simmer a few minutes until the sauce starts to thicken. Have in mind that it also thickens a bit after cooling. Stir every now and then, but not all the time.

Raspberry Yoghurt Ice Cream

8-10 servings

  • 1 gelatin sheet
  • ⅔ cup / 1½ dl water
  • 1 cup / 2,4 dl caster sugar
  • 40 g glucose or golden syrup
  • 1 ½ cup / 3,5 dl plain yoghurt
  • 300 g raspberry purée

Soak the gelatin in a bowl of cold water for 5-10 minutes. Boil water, sugar and glucose or honey until the sugar has melted. Take off the stove. Lift the gelatin from the water and melt it in the warm syrup. Let the syrup cool completely. Add yoghurt and purée. Use an ice cream machine until the texture is solid and creamy. Put the ice cream in a freezer for at least an hour before serving.

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Churros with Dulce de Leche

Use the basic churros recipe.

Dulce de Leche Ice Cream

6-8 servings

  • 1 can of condensed milk
  • ½ vanilla pod
  • 1⅔ cup / 4 dl milk 3%
  • 1¼ cup / 3 dl heavy cream
  • 6 egg yolks
  • ⅔ cup / 1,5 dl caster sugar

Boil the unopened can in a saucepan with water for 4 hours to get a lovely caramel cream called dulce de leche. Keep adding water meanwhile. Let the can cool for at least a half hour before opening, or its contents may splash out because of the heat. Stir the contents into a smooth cream.

Split the vanilla pod on the long side and scrape out the seeds. Boil milk, cream and 1/3 of the can of dulce de leche with the vanilla pod and its seeds in a stainless steel saucepan. Beat yolks and sugar into a fluff. Pour the warm cream mixture over the yolks and pour everything back into the saucepan and stir. Simmer the mixture to 185˚F/85˚C or until it starts to thicken. Take off the heat, do not let it boil. Pour the mixture into a bowl and cool. Sift and use an ice cream machine. Move the ice cream in a small, plastic box, drizzle 1/3 of the can of dulce de leche thinly between the layers and put on a lid. Put the ice cream in a freezer for 1-2 hours before serving. Serve with the last 1/3 can of dulce de leche.

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Churros with Chili Chocolate Fudge Sauce

Use the basic churros recipe but add ½ teaspoon cayenne pepper with the cinnamon and sugar that you dip the churros in.

 

  • ¼ cup / ½ dl caster sugar
  • ¼ cup / ½ dl golden syrup
  • ¼ cup / ½ dl heavy cream
  • 25 g butter
  • 1 piri piri or 1 New Mexico chili
  • ½ teaspoon chipotle paste, can be excluded
  • 30 g dark chocolate

Boil sugar, syrup, cream, butter and crumbled piri piri, and add the chipotle paste or chili. Boil for a few minutes. Take off the heat and stir the chocolate into the pan.

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Yummy Valentine!

HaveaYummyDayChocolate14SusannaBlavarg7817

Yummy Valentine! Hope you’re all having a lovely day today!

We found all these vintage chocolate molds a while ago and just had to try them. It turned out really pretty and we’re happy to share the pictures today. And also, for Valentines Day, a naked chocolate cake that was so yummy when we tried it after the shoot we think it’s actually the yummiest one yet. Please try.

HaveaYummyDayChocolate14SusannaBlavarg7880

 

How to use a vintage chocolate mold

 

Use a vintage metal chocolate mold that still has a shiny inside, otherwise the chocolate might get stuck. And try to use chocolate that you bought in a block, it has a better viscosity than chocolate bars. Chop, melt and temper the chocolate. Shine the mold’s inside with some melted cocoa butter. Heat the mold a little with a hot gun and pour the chocolate into the mold. Tap the mold against the counter to get rid of air bubbles. Scrape off excess chocolate just before the chocolate hardens and put the mold in the refrigerator. Leave for a couple of hours to let the chocolate harden and shrink. Take the mold out and tap the mold gently against the counter or flex the mold a little to get the chocolate out of the mold.

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Naked Chocolate Cake with Frosting

10-12 pieces

Cake:

  • 400 g dark chocolate 56-70%
  • 100 g butter
  • 4 eggs
  • 1¼ cup / 3 dl cane sugar
  •  ⅘ cup / 2 dl wheat flour

Frosting:

  • 300 g cream cheese
  • 100 g butter, soft
  • 1½ cup / 3½ dl powder sugar
  • ¼ cup / ½ dl cocoa
  • Cacao to powder with
  • Cherries
  • Dark, melted chocolate to dip the cherries

Set the oven to 175°C/350°F. Chop the chocolate and melt it together with the butter in a microwave or in a water bath. Stir together egg and sugar. Stir the chocolate mixture into the egg paste and add the flour. Put two cake rings about 15 cm in diameter on a baking tray covered with baking paper. Pour in the paste. Bake the cakes in the middle of the oven for about 25 minutes. Take them out and let them cool. Put them in the fridge a couple of hours or let them be in room temperature over the night. Whisk all the ingredients for the frosting. Fill a piping bag with it. Split the cakes in the middle. Pipe frosting between layers of cake. Cover the top with frosting. Garnish with chocolate dipped cherries. Powder with cocoa.

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