White Chocolate Mousse with Strawberry Sauce - Vit chokladmousse med jordgubbssås

WHITE CHOCOLATE MOUSSE WITH

STRAWBERRY SAUCE

Vit chokladmousse med jordgubbssås

Serves 4

3½ oz white chocolate

1.2 cup heavy cream

2 egg yolks

2 teaspoons powdered sugar

1.7 oz crushed Marianne candy (that's

hard mint candy, filled with

chocolate, and they're delicious)

Sauce:

2 cups strawberries, fresh

or frozen

0.4 cup white molasses

Decoration:

strawberries, fresh or

frozen and thawed

1 tablespoon crushed Marianne

(sounds like I've murdered someone)

fresh mint or lemon balm

Break the chocolate in pieces and melt it over a waterbath while stirring. Beat the cream rather loosely. Beat together egg yolks and powdered sugar. Stir the egg batter into the cream. Gently stir in the melted chocolate and the Marianne crush into it. Leave the bowl in the fridge for at least 4 hours, preferably overnight.

Thaw the strawberries if they've been frozen. Place them in a food processor together with molasses and process to a sauce.

Divide the sauce on 4 serving plates. Slice the strawberries and put them on top of the sauce. Spoon the mousse and shape the spoonfuls as eggs on top. Sprinkle with the candy crush and decorate with mint or lemon balm. 

Serve immediately.

Enjoy!

Bella

Porter Sticky Cake - Kladdkaka med porter

PORTER STICKY CAKE

Kladdkaka med porter

1 cake, 10 pieces

3½ oz milk chocolate

1.7 oz butter

2 eggs

0.6 cup brown sugar

0.8 cup flour

1 teaspoon baking powder

0.2 cup porter

Filling:

3½ oz milk chocolate

Decoration:

1.7 oz white chocolate

For serving:

porter

Preheat oven to 347F.

Break the chocolate in pieces and melt it together with butter in a saucepan. Beat eggs and brown sugar until fluffy. Stir in the flour mixed with baking powder, chocolate mixture and porter into the egg-sugar mixture. Line a springform pan, diameter approx 9 inches, with a baking paper. Pour the batter in the pan, chop the milk chocolate and sprinkle it over the surface. Bake in the lower part of the oven for 15 to 17 minutes. Bang the pan into the kitchen counter, that way the cake will get perfectly sticky in the middle. Leave to cool and put in the fridge, preferably overnight.

Melt white chocolate in a bowl in the microwave or over a hot waterbath. Drizzle the chocolate over the cake. If you wish, serve with a glass of porter.

Enjoy!

Bella

White Chocolate Banana Sticky Cake - Vit kladdkaka med banan

WHITE CHOCOLATE BANANA STICKY CAKE

Vit kladdkaka med banan

1 cake

3½ oz butter or margarine

5.3 oz white chocolate

3 eggs

2 tablespoons light molasses

0.2 cup sugar

0.6 cup flour

1 teaspoon vanilla sugar

some salt

1 banana

Decoration:

fresh raspberries

Preheat oven to 347F.

Melt the butter in a large saucepan, remove from heat and break the chocolate into it. Stir until melted. Add eggs, molasses and sugar and stir well. Blend in flour, vanilla sugar and salt. Line a springform pan, diameter approx 9 inches, with baking paper. Pour in the batter and gently decorate the surface with thinly sliced banana. 

Bake for about 17 minutes, allow to cool and serve with raspberries and whipped cream.

Enjoy!

Bella

Blackberry Gino - Gino på björnbär

BLACKBERRY GINO

Gino på björnbär

Serves 4

14 oz blackberries, fresh

or frozen, thawed and drained

3½ oz white chocolate

0.4 cup creme fraiche

For serving:

vanilla ice cream

Preheat oven to 482F.

Finely chop the chocolate and stir it with the creme fraiche. Divide the berries in a suitable oven-proof dish so that they can be spread out, or put them in 4 oven-proof serving bowls. Spoon over the chocolate mixture and cook in the upper part of the oven for about 10 minutes. The surface should be slightly golden brown.

Serve straight from the oven with vanilla ice cream.

Enjoy!

Bella

Fruit Dessert with White Chocolate Mousse - Fruktkräm med vit chokladmousse

FRUIT DESSERT WITH WHITE CHOCOLATE MOUSSE
Fruktkräm med vit chokladmousse

A tasty dessert where the white chocolate mousse makes a perfect accompaniment to the compote.

Serves 4

3½ oz white chocolate
1 cup Heavy cream
9 oz rhubarbs
9 oz raspberries
0.6 cup sugar
1.2 cup water
½ vanilla pod
2 tablespoons Maizena
4 fresh mint leaves


Chop the chocolate. Bring the cream to a boil and remove from heat. Stir in the chopped chocolate and stir until it melts. Keep in the fridge overnight and whip it up with an electric beater when you take it out.

Cut the rhubarb stems in thin slices and put them in a saucepan together with 7 oz raspberries, sugar, water and the split vanilla pod. Bring to a boil and boil slowly for 5 minutes. Dissolve the Maizena in some water and stir this thickening into the rhubarb/raspberry "compote". Bring to a boil while stirring, then allow to cool.

Serve in bowls with a dab of the chocolate mousse in the middle. Decorate with remaining raspberries and mint leaves.

Enjoy!

Bella

Moist and juicy chocolate cake - Saftig chokladkaka

MOIST AND JUICY CHOCOLATE CAKE
Saftig chokladkaka

A delicious, juicy cake with a clean, pure taste of chocolate. It’s beautiful as it is, but you can also decorate it with grapes. Enjoy it with a cup of strong coffee!

1 cake, approx 16 slices

3½ oz baking chocolate

5 oz cream cheese
3½ oz butter or margarine
2/3 cup sugar
2/3 cup brown sugar
2 teaspoons vanilla sugar
2 eggs
1 ¼ cups flour
2 teaspoons baking powder
2/3 cup milk

Decoration:

powdered sugar
blue grapes
(you can substitute the grapes
with strawberries, raspberries
or other berries)

Break the chocolate in pieces and melt over a waterbath. Stir cream cheese and fat until soft and smooth. Blend in sugar, brown sugar and vanilla sugar and stir until fluffy. Add eggs and melted chocolate.

Mix flour and baking powder in a bowl and then stir it into the batter alternating with the milk. Pour in a greased, floured cake pan (Bundt pan), holding 6 cups. Bake in the lower part of the oven at 350F for about 50 minutes.

Allow the cake to cool in the pan for 10 to 15 minutes. Unmould on a rack and cool completely. Dust with powdered sugar and decorate with split grapes or berries if you wish.

Enjoy!

Bella