"Chocolate chip muffins"

When I crave it, I make it! So here you go :)!

Yield: 12 + 1  muffins

Ingredients

• 200g unsalted butter
• 2,5 dl white sugar
• 3 eggs
• 250g semisweet (56%) chocolate, chopped
• 4 dl flour

Method:

1. Preheat the oven to 205°C (400°F).
2. Put paper cups in your muffin pan.
3. Whisk together the butter and sugar.
   
   
   
   
   
4. Whisk in the eggs adding them one at a time.
   
   
   
   
   
5. Add the chopped chocolate.
   
   
   
   
   
6. Sift in the flour.
   
   
   
   
   
7. Mix everything with a spatula until everything is just combined. DO NOT OVER MIX!
   
   
   
   
   
8. Put a big spoonful into each hole.
   
   
   
   
   
9. Bake for 20-25 min. or until a tooth pick inserted comes out clean.
10. Let them cool for about 5 min. and sink your teeth right in :)!

Review: They are soft and gooeish in the middle while the outside is slightly crispy. Very good and satisfying!! Mmm...
I like these very much because they don't have any raising agent in them and therefore don't have that horrible baking powder after taste that most muffins have!

Tip: They're best served warm when after biting into them you can see and taste the melting chocolate pieces.

"Chocolate-raspberry meringue roll"

This meringue roll is literally to die for!

Servings: 8

Ingredients

Meringue roll:

• 6 egg whites
• pinch of salt
• 1 tbsp lemon juice
• 4 dl white sugar
• 2 tbsp potato or corn starch
• 1 tbsp cocoa powder
• 30g almond flakes

Filling:

• 2 dl heavy (35%) cream
• 1,5 tbsp powdered sugar
• 400g fresh or frozen raspberries

Method:

1. Preheat the oven to 175°C (350°F).
2. For the meringue roll: Beat the egg whites until you have a thick foam.
   
3. Constantly whisking, gradually add the sugar, salt and lemon juice. Stop whisking when the foam is still nice and shiny. DO NOT OVERBEAT. 
   
   
   
   
   
4. Sift the starch and gently fold it in to the egg white foam. Last, sift the cocoa and fold it in just half way. That way you will get a zebra meringue.
   
   
   
   
   
5. Pour the batter onto a tray lined with parchment paper and sprinkle the almond flakes on top.
   
   
   
   
   
6. Bake for 15 minutes or until almond flakes become golden brown in color. 
   
   
   
   
   
7. Turn the meringue over on to another clean sheet of parchment paper, remove the top sheet and let it cool completely.
   
   
   
   
   
8. For the filling: Whip up the cream with sugar.
   
   
   
   
   
9. Spread the whipped cream all over the meringue. Put the (frozen) raspberries on top.
   
   
   
   
   
10. Roll everything starting from the widest end.
    
    
    
    
    
11. Cut into not too modest pieces and bon appetit!

Review:The meringue itself is really sweet and the raspberry has just enough sourness to make it a very balanced desert overall. It's also very light in taste. 

Tip: 1) When following step nr 9, leave about 2 cm free room from each end (except the end that you are going to roll from). Otherwise everything will be spilling out from the ends.
2) By not mixing the cocoa entirely into the meringue I was hoping to get a zebra effect which as you can see failed.
Conclusion: You only have to fold the cocoa into meringue like 2-3 times with the spatula and pour it straight into the tray because the pouring and spreading it around acts also like "mixing".

"Brita cake"

Since it's summer time and fresh strawberries are available everywhere then "Brita cake" is EXACTLY what you want to make!

Servings: 8

Ingredients

Sponge:

• 150g unsalted butter
• 3 egg yolks
• 1 egg
• 1,5 dl granulated white sugar
• 0,25 dl milk
• 2,5 dl white flour
• 1 tsp vanilla sugar
• 1 tsp baking powder 

Meringue topping:

• 3 egg whites
• 2 dl granulated white sugar
• 1 dl flaked almonds

Filling:

• 4 dl heavy (35%) cream
• 2 tsp vanilla sugar

For decoration: 

• 500g strawberries, chopped roughly

Method:

1. Preheat the oven to 175°C (350°F)
2. Line a baking tray with parchment paper.
3. For the sponge: Melt the butter and let it cool down a little.
4. Beat 3 egg yolks and 1 egg with sugar.
   
   
   
    
5. Add milk and melted butter.
   
   
   
   
   
6. Mix the dry ingredients and add to the egg-sugar mixture.
   
   
   
   
   
7. For the meringue topping: Beat the egg whites and the sugar until you have a nice and thick foam.
   
   
   
   
   
8. Pour the sponge batter onto the tray and spread it out. Spread the egg white foam gently on top of the sponge batter and sprinkle with flaked almonds. 
   
   
   
   
   
9. Bake for 15-20 minutes (or until almond flakes turn golden) and then let it cool completely.
   
   
   
   
   
10. For the filling: Whip up the cream and vanilla sugar.
    
    
    
    
    
11. If using a presentation platter: Half the cake from the center and lift one side on the presentation platter.
12. Spread the whipped cream on one side of the cake and put 3/4 chopped strawberries on top. 
    
    
    
    
    
13. Lift the other half of the cake on top and decorate with left over strawberries. Serve straight away or in a couple of hours (meanwhile keep it in the fridge). 

Review: I LOOOVE this cake! Its soft and has a lot of filling. It has the sweetness of the sponge and meringue and a slight sourness of the strawberries and everything is combined nicely with luscious whipped cream. Mmm...!!!

Tip: The cake needs to be served the same day! Otherwise the cream will convert into something like butter and the cake will become soggy.
If you want to make this cake ahead of time then:
Bake the cake and store it in the fridge in an airtight container or put a plastic wrap on it.
When ready to serve, follow the steps from number 10.

"Boston cream pie cupcakes"

These are multiple miniature versions of the famous "Boston cream pie".

Yield: 12 cupcakes

Ingredients

Vanilla Cupcakes:

• 195g white flour
• 1,5 tsp baking powder
• 0,25 tsp salt
• 113g unsalted butter, room temperature
• 200g white sugar
• 2 eggs, room temperature
• 1,5 tsp vanilla extract
• 120 ml milk, room temperature

Pastry Cream:

• 2 egg yolks
• 3 tblsp white sugar
• 2 tblsp cornstarch (corn flour)
• 1/8 tsp salt
• 240 ml (full fat) milk
• 0,5 tblsp unsalted butter, at room temperature
• 0,5 tsp vanilla extract

Chocolate Glaze:

• 120g (4 oz.) semisweet (56%) or bittersweet (72%) chocolate, cut into pieces
• 3 tblsp unsalted butter
• 1,5 tblsp light sugar syrup (or light corn syrup or golden syrup)
• 1 tblsp brandy or liqueur (optional)

Method:

1. Vanilla Cupcakes:
   Preheat oven to 180°C  (350°F) and lightly butter 12 muffin cups, or spray with a non stick vegetable spray.
2. In a separate bowl sift and whisk together the flour, baking powder, and salt.
   
   
   
   
   
3. Beat the sugar and the eggs until light and fluffy (about 3-4 minutes).
   
   
   
   
   
4.  Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and the milk, in three additions, beginning and ending with the flour.
   
   
   
5. Evenly fill the 12 muffin cups with the batter and bake for about 16 - 18 minutes or until a toothpick inserted into a cupcake just comes out clean. Remove from oven and place on a wire rack to cool completely.
   
   
   
   
   
6. Pastry Cream:
   In a medium-sized heatproof bowl, whisk the  egg yolks with the sugar. Add the cornstarch (corn flour) and salt and mix until you have a smooth paste.
   
   
   
   
   
7. Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling.
   
   
   
   
   
8. Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 - 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. 
   
   
   
   Cool to room temperature and then refrigerate until firm. The pastry cream can be stored for up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.
9. Chocolate Glaze:
   Melt the chocolate, butter, and sugar syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the brandy, and let cool until it thickens slightly (to pouring consistency).
   
   
   
   
   
10. Assemble:
    Place the pastry cream in a piping bag fitted with an 1/2 inch (1 cm) plain tip. Fill each cupcake with the pastry cream by inserting the pastry tip into the top of each cupcake and squeezing just until you start to see cracks in the top of the cupcake. 
    
    
    
    
    
11. Then pour about 1-2 tablespoons of the chocolate glaze onto the center of each cupcake, letting it drip down the sides. Let the cupcakes sit at room temperature for an hour or two, or until the chocolate glaze dries. The cupcakes can then be covered and stored in the refrigerator for a couple of days. Bring to room temperature before serving.

Review: This is yet another great and very tasty recipe that I've come across! The cream inside of the cupcake is delicately milky in flavour while the chocolate topping is dense and completes everything !

Tip: I think it would be even better to serve the cupcakes like this: refrigerate the cupcakes after filling them with cream and then when ready to serve, make the glaze and pour it over the cooled cupcakes.

"Tosca cake with rhubarb"

I found this recipe on the back of one of those flyers that everyone gets in their post and I also had some rhubarb in my fridge (I know- weird coincidence right?).
1+1= THIS!

Ingredients

• 2 eggs
• 1,5 dl sugar
• 2 dl white flour
• 1,5 tsp baking powder
• 0,5 dl milk
• 100g butter 

For the topping

• 400g rhubarb, chopped
• 150g almond flakes
• 125g butter
• 1,5 dl sugar
• 1,5 tblsp white flour
• 0,5 dl milk

Method:

1. Preheat the oven to 180°C (350°F)
2. For the batter: Beat the eggs and the sugar until light and fluffy.
   
   
   
3. Mix the flour and the baking powder, sift and combine with the egg-sugar mixture.
   
   
   
   
   
4. Melt the butter and add it and the milk into the batter.
   
   
   
   
   
5. Pour everything into to a baking tin lined with a parchment paper and bake for 10 min.
   
   
   
   
   
6. Put chopped rhubarb on top of the cake and bake another 10 min.
   
   
   
   
   
7. For the topping: Mix and heat all the ingredients in a saucepan stirring constantly until the  mix thickens and is golden. Pour the topping on top of the cake (with rhubarb pieces on it) and bake by 200°C for additional 15-20 min or until the top looks nice and golden.
   
   
   
   
   
   
8. Let it cool for 20 min. and serve with vanilla ice cream.
   
   

Review: It's quite a heavy cake but in a good way. The cake is lightly sour because of the rhubarb but the sweetness (and crunchiness and chewiness...) of the topping (and additional scoop of vanilla ice cream) balances everything nicely out.
I found myself taking 1st slice...and then the 2nd...and then a small piece more...
You just CANNOT get enough of it!!

"Crème brûlée"

Some of my family members had been craving and asking for it for some time so I had to give in!


Ingredients (yield 6 ramekins)

• 320 ml heavy cream (35%)
• 1 vanilla bean, or 1,5 tsp vanilla extract
• 4 egg yolks, room temperature
• 50g white sugar
• 60g white sugar

Method:

1. Preheat oven to 150°C (300°F) 
2. In a saucepan, over medium-high heat, bring the cream and the vanilla bean and seeds to the almost to a boil. Remove from heat and remove the vanilla bean.
   
   
   
   
   
3. Meanwhile in a heatproof bowl beat the egg yolks and sugar until thick and pale (about 1-2 minutes). Gradually pour hot cream into the egg yolk mixture, making sure you keep whisking constantly so the eggs don't curdle. (Stir in vanilla extract, if using.) 
   
   
   
   
   
4. Strain into a large measuring cup or pitcher and then evenly pour the custard into the ramekins. 
   
   
   
   
   
5. Prepare a water bath (bain marie) by carefully pouring enough hot or boiling water so that the water comes halfway up the sides of the ramekins.
   
6.  Bake for about 30 - 40 minutes or just until the custards are set (a slight wobble is okay). Immediately remove the custards from the water bath and cool to room temperature on a wire rack (about one hour). Refrigerate (uncovered) for at least 4 hours or until cold and firm. At this point they can be stored (covered) in the refrigerator for about three days.
   
   
   
   
   
7. To serve, remove the custards from the refrigerator. Sprinkle an even, not too thick, layer (about 1 tblsp (15 grams)) of white sugar over the custards. Using a hand held kitchen torch, or under a very hot preheated broiler, caramelize the sugar until it is golden brown and bubbly.
   
   
   
   
   
8.  Let sit a few minutes so the sugar can harden then serve.

Review: The taste was very nice, not overwhelmingly sweet and delicate.

Tip:  I made caramel using my oven. I did the job but some of the sugar didn't crystalize properly. It didn't bother me personnaly but I'm just saying...Use hand held kitchen torch if you have it!