Rustic Chocoholic Cake with Pomegranate

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chocoholic cakeDear KokiDoo Friends,

KokiDoo is very sensitive to important social events. Indeed, there is need to mention that October is the month of “Breast Cancer awareness”. Breast cancer is the leading type of cancer in women. Hence, it is important to be Aware about the symptoms and to know the eventual treatments in order to recognize the disease as soon as it is possible. Take great care of Yourself and do a regular check up in order to see that everything is ok. Breast cancer is a bad beast and despite survival rates are pretty high in “west” country, it is of crucial importance to catch the beast early with knowledge and prevention, which are our best weapons.

If You want to know more about it, visit www.nationalbreastcancer.org or http://en.wikipedia.org/wiki/Breast_cancer

We wish You all to grow old very very healthy. In case You need to fight with breast cancer, catch it in the early stages and defeat it!

Now let’s change topic and deal with KokiDoo dessert. This week we have a “Rustic Chocoholic Cake with Pomegranate”. These days it is raining very much so it has been kind of a challenge to take good pictures. The winter is very grey here in Sweden and the sun shows up really few times. In the south, the night comes as early as 3 PM. Don’t worry! There will be great cakes anyway. It will be just a little more challenging but we love challenges!
This cake looks and taste very nice. It has 2 layers of dark chocolate cake with 1 layer of white chocolate cake in between. This kind of cake may taste too much chocolate sometimes. However, I didn’t have this feeling with this particular cake at all and the pomegranate just fits perfectly with chocolate, it gives the right touch to the cake.

cake

Let’s go through the ingredients and procedure now:

Ingredients
(The cake will be enough roughly for about 12 persons)

White Chocolate Cake
100 g butter
50 g white chocolate
1 dl milk
½ tsp vanilla sugar
1 ½ dl flour
½ tsp baking powder
pinch of salt
1 dl sugar
1 egg

Dark Chocolate Cake
150 g butter
3 eggs
4 ½ dl sugar
3 ¾ dl flour
6 tbsp cocoa powder
2 tsp vanilla sugar
pinch of salt

Dark Chocolate Ganache
150 g dark chocolate
1 ½ dl cream

White Chocolate Frosting
100 g white chocolate
100 g cream cheese

Decorations
1 pomegranate

fruit

Procedure
White Chocolate Cake
Preheat the oven at 160°C.
Grease a 15 cm cake tin, line the base with greaseproof paper and dust the sides with flour.
Place the butter, white chocolate, and milk in a saucepan. Now heat gently, stirring, until melted.
Take a bowl and combine the vanilla sugar, flour, baking powder and salt.
Take a second bowl and cream the sugar and the egg until pale and fluffy.
Then, stir in the melted ingredients and eggmixture until smooth.
Pour the batter into the cake tin and bake for about 40 minutes until the cake is golden and a tester comes out clean.

Dark Chocolate Cake
Preheat Your oven at 200°C.
Grease two 15 cm cake tins, line the bases with greaseproof paper and dust the sides with flour.
Melt the butter in a saucepan.
Cream the eggs and sugar in a bowl until pale and fluffy.
Now, add the melted butter to the egg mixture and stir gently with a spatula.
In another bowl, mix flour, cocoa powder, vanilla sugar, and salt and add it to the first bowl.
Mix gently with the spatula until combined.
Divide the batter into the 2 cake tins You have prepared before and bake for about 25-30 minutes.
Note: The cake should still be a bit wet in the center.

chocolate

Dark Chocolate Ganache
Chop the dark chocolate and place it in a bowl.
In a saucepan, heat the cream until the boiling point.
Then, pour the hot cream over the chocolate and stir until the chocolate has melted and the mixture is glossy.
Put a plastic film over the ganach and let it cool on the fridge for at least an hour.

White Chocolate Frosting
Chop the white chocolate and melt it over a bain marie.
Add the cream cheese and whip until smooth.

We are almost there! This cake is worth the effort!

Assembly
Whip the dark chocolate ganach until it is firm enough to frost the cake.
Place one dark chocolate cake on a plate.
Cover it with half of the dark chocolate ganach.
Place the white chocolate cake on top and cover it with the other half of the dark chocolate ganach.
Lay the other dark chocolate cake on top.
Frost the cake with the white chocolate frosting.
Note: if you don’t want the rustic look but You prefer the cake to be completely covered, you might want to do the double amount of frosting.
Garnish with the pomegranate.

slice

Enjoy it!

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KokiDoo

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Pink Almond and Lingonberry Mini-Cupcakes

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     Yummy MuffinWelcome back Dear KokiDoo Friends,

we will be floaded soon! It rains since 2 weeks now. Summer is just a memory. The good thing is that we are eating a lot of warm soups. I love soups, maybe followed by a nice sandwich.
Talking about soups, we recently discovered Linas Matkasse service. It was just great. Lina provides You tasty recipes for Your everyday dinners and delivers ALL the ingredients You need, directly to Your place! You can order 1 bag with enough ingredients for 3-4 or 5 recipes at a reasonable price.
It is a great service that save Your time and easily address You towards something nice to eat. The menu varies quite often and when You receive Your ingredients home, You are also provided with a small pamphlet with instructions for the recipes You have ordered and some more tips on what You may like for future purchases.
We personally tried the “Indian Sweet potato Stew with Almonds and Mango Chutney”. Yummy! I think I will try some more recipe and I will let You know how they are.
Linas Matkasse is a swedish service but I am sure there should be something similar in Your country. If You are interested, You can find her website at:
www.linasmatkasse.se

Muffin byte

This week we decided to bake something gluten free. I know more and more people with several different allergies or intolerances to food. So, it would be nice to have something nice that everyone could enjoy. Then, there is Matteo who is a bit hypocondriac: he thinks to have intolerant to lactose even though he is perfectly ok. Hence, I decided to bake those “Pink Almond and Lingonberry Mini-Cupcakes” with White Chocolate Frosting.
Almonds give a different, nice, moister texture to the cupcakes. Then, I thought to make them “mini” cause they are much cuter and they fit much better with coffee or tea.

Naked Muffins
So let’s have a look to what we need:

Ingredients
(Enough for about 24 mini cupcakes)

3 eggs
2 ½ dl sugar
100 g butter
1 dl milk
3 dl almond flour
2 tsp baking powder
1 pinch of salt
1 dl lingonberries

White Chocolate Frosting
2 dl cream
200 g white chocolate

Decorations
Sprinkles
Red food coloring

Mini Muffins

Procedure
So, first thing, preheat Your oven to 175°C.
Prepare a mini cupcake pan with mini cupcake liners.
In a bowl, whip eggs and sugar pale and creamy.
In a saucepan, melt the butter, add the milk and blend it with the egg mixture (we can call it mixture number 1).

Mix flour, baking powder, and salt in a separate bowl.
Add it little by little to mixture number 1 and stir gently with a spatula until combined.
Divide the batter in the mini cupcake liners, add a few lingonberries in each liner, and bake for 10-15 minutes, until a tester come out clean.

White Chocolate Frosting
Chop the chocolate and place it in a bowl.
Bring the cream to boil in a saucepan.
Pour the hot cream over the chocolate and stir until all the chocolate has melted.
Put plastic foil over the mixture and let it stand in the fridge over night.

Pink Muffins

Assembly
We are almost there!
Whip the frosting until it is firm enough to pipe. For a pink frosting, add a few drops of food coloring.
Pipe the frosting on the cupcakes and top with sprinkles.

Cupcakes Yummy

Enjoy them!

KokiDoo

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Sweet Dark Chocolate and Apple Truffles

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Dark Truffle Welcome back Dear KokiDoo Friends,

a while ago one of our KokiDoo friend Ann-Sofie asked if we could design an apple dessert for the upcoming fall.
Are You a KokiDoo friend yet? If not, just insert Your mail in the right upper box (It is FREE of charge) and You will receive a newsletter once a week whenever a new dessert is baked!

Coming back to us, it took a short while to fullfil the request for 1 simple reason: we have some apple tree in the garden and they had apples just recently. I know, in the Mediterranean countries, apples have already matured since a while but we are in Sweden! :) This means that fruits usually mature 1 or 2 months later. I remember that in Italy cherries are ready in early may but here in Sweden we have to wait till mid-june.
Said this, obviously we have tons of apples from several different countries in the supermarket but we liked better the “homemade” ones.

Apple Truffles

So, once we had apples, we went though the dessert. In Italy and also surfing the net, the most common thing one could think to do with apples is a tarte or crostata or the classic apple pie. I chose to do something different: “Sweet Dark Chocolate and Apple Truffles”. Instead to enjoy the dessert after dinner, You may taste it during a cup of tea or a cup of coffee. In my opinion and also Matteo one, (he is my kitchen guiney pig. He is happy to do that so why one should stop! :) ) the Truffles have a nice consistency and You can really enjoy the intense apple flavour.
KokiDoo’s Apple Truffles were readily gone soon after the kids and Matteo entered in the kitchen so I may need to bake more.

While baking, my little helper Isabella came and she started smelling the decoration for the pictures

Cat

Note: Be careful, they are a bit addictive. With a cake, one may eat bigger filling slices, maybe after dinner. With Truffles and coffee is just like: one more, one more, one more…they are so little, it is just a bite. Then they finish and You realize You have eaten them all and they were…kind of…a lot!
Let’s go to the recipe:

Coffee Truffles

Ingredients
(Enough for about 20 truffles)

1 tbsp sugar
4 tbsp water
1 small apple
200 g dark chocolate
1 tbsp honey
1 dl cream
1 tbsp butter
1/2 – 1 dl cocoa powder

Procedure

Peel and cut the apple in small pieces.
Then, put the apple pieces, sugar and water in a saucepan and boil for about 10 minutes, until the apple is sift and there is no more water left.
Mash the apples and put aside.

Now, chop the chocolate and tip into a bowl.
Bring the honey and cream to boil in a saucepan.
Pour the hot cream over the chopped chocolate and stir until all the chocolate has melted.
Add the butter and continue stirring until the butter has melted and You have a smooth and glossy mixture.

Nice Truffles

Add the previously mashed apples and stir until combined.
Put the chocolate mixture in the fridge for a couple of hours until it is solid.
When the mixture has cooled, roll into small balls with your hands.
Roll the balls in cocoa powder and store them in the fridge
until it is time to:

Enjoy them!

Sweet Truffles

KokiDoo

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Naked Scary Carrot Cake

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    Scary Cakes Welcome back Dear KokiDoo Friends,

october is knocking at our door. Yes, it is autumn and Halloween is approacing. Hence, KokiDoo tried to let Halloween inspire the next cake. So, we are glad to introduce our “Naked Scary Carrot Cake”. This is a 3 layers cake with delicious creme cheese frosting in between them and is topped by scary meringue ghosts.

As I mentioned before I love Halloween and I usually try to create a dark atmosphere in the house with low lights, preferably candles, decorations and a dinner inspired by the colours and flavours of Halloween. For example, the orange of the pumpkins, the white of the ghosts, the red of the blood, the black of the night may be of some inspiration for my dinner.

HalloweenI remember that 2 years ago, we had a party and we put some decorations on the walls, mirrors and tables like fake spiders and nets. It was very nice party indeed: everyone was dressed with a scary costume. I was the Queen of Hearts of Alice in Wonderland, while Matteo was a vampire. We had some friends dressed like witches or monsters. I remember there was also a mummy and some other friends had fake severe injuries. There was also a guy dressed totally in blue, even the face and another one dressed like Super Mario Bros.

You could try to personalize Your party suggesting a theme for the costumes. Let us know which was and how did it go!

Let’s see which are the ingredients You need for KokiDoo’s Halloween cake

Ghost CakeIngredients
(Enough for 1 cake of 24cm diameter)

Cake
3 eggs
3 dl sugar
3 dl flour
1 tsp vanilla sugar
3 tsp baking powder
2 tsp ground cinnamon
½ tsp ground cardamom
1 pinch of salt
1 ½ dl vegetable oil
5 dl grated carrot

Creme Cheese Frosting
100 g butter (at room temperature)
200 g cream cheese
4 dl powdered sugar
zest from 1 lime

Meringues
7 egg whites
1 tsp lime (or lemon) juice
5 dl sugar
25 g dark chocolate
Food colours, black and orange

Carrot JuicePreparation

Cake
Preheat the oven to 150°C.
Butter and bread a cake pan.
Then, whip eggs and sugar until pale and creamy.
Now take a bowl and mix flour, vanilla sugar, baking powder, cinnamon, cardemom and salt.
Add the previous mixture to the eggs and sugar a little at a time and mix gently with a spatula.
Add oil and carrots and mix again with the spatula until just combined.
Pour into the prepared cake pan and bake for about 45-50 minutes, until a tester comes out clean.

GhostsCreme Cheese Frosting
Place all ingredients in a bowl and whip until smooth and creamy. If the frosting is too soft you can place it in the fridge for some minutes before using it on the cake.

Assembly KokiDoo Halloween Cake
Now, the cake frosting is damn delicious. Me myself had a hard time to resist at the temptation of eating it. Well, come on, let’s “taste” it a bit before to assembly the cake :) Further, Matteo is in Italy enjoying some sunny warm day: let’s pretend I am eating his part! :P

Cut the cake in 3 layers and lay the first layer on Your Best serving plate. Put 1/3 of the frosting on top of it and lay the second layer over it. Put another third of the frosting and cover with last layer of the cake. Put the last part of the frosting on top.
Note: You can do the same cake with only 2 layers if You think that the cake will be too sweet (or if You have already eaten most of the frosting :P )

Yummy HalloweenDecorations
Beat egg whites and lime juice until soft peaks form.
Add the sugar little at a time while still beating and beat until stiff peaks form and the sugar is dissolved.
Pipe on a baking sheet, squeeze it in the oven and bake at 100°C for an hour, then turn off the oven and let the meringues stay in the oven for another hour.
Melt the chocolate and make eyes and mouths of the ghosts helping yourself with a tiny stick (ex. Tester or toothpick). The meringues are ready to be placed on Your delicious Halloween Cake. If You want, You can use food colours to make meringues different and scarier.

Ghost Torta

Enjoy it!

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KokiDoo

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Lemon Ice Cream with Blackberry Sauce

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Lemon Ice Creams Hello Dear KokiDoo Friends,

first of all Good Fall to everyone. Yes, it is correct, we are officially in fall season. If You open the door and put Your nose outside You can smell it. The sun is still warm but something is missing in the air, which is considerably colder. Pumpkins and mushrooms are taking over! If You manage to look outside, it is an explosion of warm colours: red, yellow, orange. I think it is so beautiful out there. If You have the possibility, Your should wear Your jacket and have a walk in a wood or so.

Ice Cream RecipeWouldn’t it be so boring if it was summer all the time. I thought about that when I was in Canary Island and I talked with an italian guy. I told him he is lucky to have warm weather all the year but he thought that, after a while, it is no fun anymore. So, let’s enjoy autumn with everything it brings:

warm soups, Halloween, nice dishes with mushrooms and pumpkins. Did I mentioned chestnuts: You can do a delicious marmalade with those even if it is quite laborious to boil and peel them one by one. Do we want to talk about figs? They match extremely well with cheeses and You could make also a jam. Yes, the fig jam is delicious with cheese too! Then, there are grapes. If You have a basement with a stable temperature, You could give it a try to produce some wine. It will help You to stay happy in the cold winter night (not too much though!). Otherwise, You could just taste those nice fruits. Did I give You some reasons to enjoy fall?

Yummy DessertOk, now we do one step back before we run straight into fall with our mood. I believe that some of You have still some warm days left. So, let’s enjoy the real last drop of summer with KokiDoo’s “Lemon Ice Cream”. Matteo usually prefers cream flavours when it is ice cream time. Also, he thinks that lemon sorbet is very nice (above all with vodka or champagne) but lemon ice cream has too strong taste. Then, let him taste KokiDoo’s Lemon Ice Cream and see what he thinks…..the bowl was empty and, when I raised my eyes, there was a man with the eyes of Puss in Boots (remember Shrek movies?) asking for more. I think he did like it! Experiment passed! Let’s step to the recipe then.

DeliciousIngredients

(Enough for 1 L ice cream)
Lemon Ice Cream

3 dl milk
2 dl sugar
5 dl cream
1 tsp vanilla extract
2 tsp limoncello
1-2 dl lemon curd

Blackberry Sauce
2 dl blackberries
1 dl sugar
1/2 dl water

Yummy LemonPreparation

Lemon Ice Cream
First step: take a bowl and stir milk and sugar until the sugar is dissolved.
Add cream, vanilla extract and limoncello and stir until well mixed.
Pour the mixture into Your ice cream machine. Add the lemon curd when it starts to freeze. When the ice cream is ready, (the time needed to be ready varies for different ice cream machines) put it in -20°C for at least 3 hours.

Blackberry Sauce
Bring blackberries, sugar and water to boil in a saucepan. Let it boil for about 5-10 minutes until the blackberries start to dissolve. Strain the sauce and let it cool.

Our suggestion is to serve the lemon ice cream topped with blackberry sauce and garnished with some fresh blackberries.

LemonEnjoy it!

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KokiDoo

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