Mokkapalat - Mocha squares

A couple of months ago my daughters got a cooking book from the book club we belong to. The book is in Finnish and the title translates to ” Hellapoliisi – My first recipes. Learn to cook!”

My girls were very enthusiastic about trying all the recipes, they are very kid-oriented (in other words, easy to follow and execute) and covers pretty much many traditional meals from Finnish households.

While browsing the book with the girls I told I could help to make some of the recipes with them, the first one being a classic tray bake cake called “mokkapalat“.

Yesterday I was woken up by my smaller daughter pushing the book against my head telling “mommy, we were supposed to bake that mocha cake today remember?” . UH, do I pay for my silly promises??

:)

I have tried a different recipe for the same cake before. It is really a classic sweet treat and as you can guess, it is very “sugary”. Here in Finland they are a traditional pairing for coffee but kids happily eat them with a glass of cold milk.

Mokkapalat - Mocha squares

Mokkapalat – Mocha squares

from this book . Yields about 20 squares or one baking tray*

*note: it is quite common that Finnish ovens come with baking trays, one flat and another slightly deeper. I used the deep one and it measures aprox. 35 cm x 32 cm . If you don’t have such, you can use Swiss roll pan or the biggest rectangular baking pan you find. Nevertheless, the cake might become a bit taller if you do so.

  • 3 eggs, room temperature
  • 3 dl caster sugar (1dl = 85g)
  • 4 1/2 dl wheat flour (1dl=65g)
  • 1/2 dl cocoa powder (I used Valrhona)
  • 2 tsp baking powder
  • 150 g melted unsalted butter. Save 1/2 dl for the icing
  • 1 dl milk

For the icing

  • 300 g icing sugar
  • 2 tbsp cocoa powder
  • 1/2 dl melted unsalted butter
  • 1/2 dl hot strong coffee
  • sprinkles or shredded dry coconut

Line your baking tray with parchment paper and preheat the oven to 225 °C.

Place the eggs and sugar into the bowl of your mixer and whisk until light and fluffy.

In a separate bowl mix together the rest of the dry ingredients, using a sieve if necessary.

Remove the bowl from your mixer and start adding the flour mixture. Add the milk and at last, fold carefully the melted butter.

Spoon the mixture into the prepared baking tin and use a spatula to even the surface.

Bake for 13-15 minutes in the middle of your oven, until risen and a skewer inserted into the middle comes out clean.

When the tray has come out from the oven, prepare the icing by mixing all the ingredients together. The icing will look like a thick chocolate paste. Spread evenly onto the warm cake and immediately sprinkle your choice of decoration (we used hundreds and thousands ^_^)

Allow to set. Cut into squares and remove from the baking tray.

Enjoy!

Hello Kitty Mokkapalat - Mocha squares

I also made Hello Kitty mocha mini cakes using a cookie cutter. The perfect small size for little girls ;)!

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

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Mini orange cakes with dark chocolate core

Hi everyone!

February went so fast! LV (my oldest daughter) had her Winter break last week so we took the opportunity to visit my sister-in-law on a long delicious weekend. It was really nice to meet my SIL´s family! My girls enjoyed playing with their sweet cousin a lot.

Now it is March and we are back to the routines… this week has been exceptionally busy and I added one more thing to get annoyed with… by falling on the sidewalk when picking the kiddo from pre school. Gosh! The weather is so inconsistent, one day is cold and snowy and the next, temperatures goes over 0°C. I was pulling my daughter´s sled downhill and to avoid her to slide away I might have stepped wrong and slipped on the ice. Yep, a twisted split for the amuse of my daughter :D. Hahaha, a clumsy grand ecárt landing on my right hip. Go figure… my thigh is so sore I walk like a zombie. >_<

Ok! Now back to what this blog is about :D (I´ll do fine, no worries ;)

Because of our trip I somehow missed the Twitter Food Party this month… sort of. It was last Monday and the theme was Oranges! (If you have twitter, check the hashtag #twitterorangeparty) . Gladly I have the timezones on my side and I baked something on Tuesday to contribute for the potluck (cheating…)! I posted some pictures already via instagram and now I share the recipe!

Check also my friends´ Orange dishes on the #twitterfoodparty Flickr pool !!

Mini orange cakes with dark chocolate core

Mini orange cakes with dark chocolate core

Recipe adapted from the Finnish magazine Glorian Ruoka & Viini n°40 7/2006

Yields 24 mini cakes (plus 5 normal sized)

  • 100g unsalted butter, room temperature
  • 1 dl caster sugar
  • 1 dl demerara sugar
  • 2 eggs
  • 5 dl wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 200g natural yoghurt (6% fat) . I used Bulgarian yogurt.
  • 1 orange (juice and zest)
  • dark chocolate (about 50g, cut into cubes) – optional

Preheat oven to 200 °C and line a 24-hole mini muffin tin with paper cases. Prepare to get some extra cases if necessary.

Place the butter, sugars and orange zest into the bowl of your mixer and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition.

In a separate bowl whisk together the flour, baking powder and baking soda.

Remove the bowl from your mixer and start adding alternately the flour mixture and yogurt, in three additions, beginning and ending with the flour. At last, fold carefully the orange juice.

Spoon the mixture into the cases, place one piece of dark chocolate into the middle of each cup. Using a teaspoon, move a bit of the mixture to cover totally the chocolate piece.

Bake for 13-15 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean.

Remove from oven and place on a wire rack to cool.

Mini orange cakes with dark chocolate core

If you want to eat your cake with a slightly melted chocolate core, microwave the ready ones for a few seconds before serving. Delicious with a cup of tea!!

 

NewImage

 

OH! And I almost forgot!! Days ago my messy blog was nominated for the Liebster Blog Award by the lovely Ana from I love tortilla de Patatas! Thank you Ana!! So sweet of you :)! Check her beautiful blog, she is a darling Spanish girl who, after living in many places, ended up in the Netherlands ^_^.  It is recent that I started following her (via twitter first) but I am totally hypnotized by her photography and delicious recipes! And YES, I also love tortilla de patatas!! Who doesn’t?

 

 

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

 

Chocolate mousse cake

January 20, 2011

Chocolate mousse cake

Ah… yesterday was seriously a nice day (the weather was terrible but that didn’t matter so much this time ^_^), I celebrated my birthday and it was great :).

Thanks everyone for the sweet b-day wishes, I appreciated a lot! Double ♥ back to you all!

Now… let´s talk about the cake… To be honest, I don’t always make my own birthday cake… The rule in this house is to bake a cake on Mother´s and Father´s day only. So, making my own cake was totally optional :D (was it Monday I was complaining to Luonnonvoima that I should have _purchased_ a ready one from the bakery? ehehe)

I decided to try a recipe from a book I got as present from dear hubs many years ago (on Mother´s day :P! Ehehehe. The book is entirely about cakes ^_^).

I made my own adaptations which made me think if it is worth writing everything down here. Let´s consider this cake as my food memo then! :)

Chocolate mousse cake

Suklaamoussekakku – Chocolate mousse cake

For the cake layers I baked a 4 egg chocolate sponge cake, about ∅24 cm, cut in half and filled with cherry jam. I moistened each layer with syrup made with red berries juice and sugar.

For the mousse: egg yolks, double cream, sugar and dark chocolate. The recipe calls for 250g of dark chocolate so I used my recently purchased Valrhona baking 61% dark chocolate. The whole bar? Yep, the whole bar! After all, it was my birthday right? ^_^

Melting the chocolate

I assembled the cake in a cake pan slightly bigger than the one I used to bake the layers, so the mousse would cover the sides of the cake neatly.

To decorate: cocoa dust, fresh strawberries, chocolate decorations and powdered sugar dust.

Uh Oh. Heavy thing. Delicious with coffee =). By the way, must mention the girls helped me to clean the bowls when assembling the “beast”. Dark chocolate is a hit here!

I wanted to add some liqueur to moist the cake and scent the mousse, but I was afraid my little ones wouldn’t enjoy it. Maybe I can make two cakes next time!?!

Needless to say, the fresh berries balanced well the flavors of the strong chocolate and cream. I didn’t have any available on Tuesday. We ran to the market on my birthday just to get some! :)

Chocolate mousse cake

A piece of cake, anyone?

Chocolate & banana cake

September 21, 2010

Chocolate & banana cake

Continuing my baking saga, this time I had to figure out a way to use some bananas that were turning black. I don’t like fruits going to waste specially when they are very expensive where I live.

I’ve learned from vegan cooking ( no, no! I am not vegan! But I like to go vegetarian sometimes ^_^ ) you can substitute one egg in baking for a half mashed banana… not an option to me, since I had two super ripe ones  :P.

The recipe I used calls for exactly two bananas. A match ;).

Chocolate & banana cake

Yield 2 loaf tins ( 450 g capacity ). I used an 1,0 l tin and the cake became a bit “flat” but still very good! :D

From Olive mag, June 2005. What I adapted in parentheses.

  • 100 g plain chocolate ( plus extra crumbs or morsels )
  • 150 g unsalted butter , softened
  • 175 g golden caster sugar ( I used 100 g caster sugar and 50 g demerara sugar )
  • 3 eggs , beaten
  • 175 g self-raising flour
  • 1 tsp baking powder
  • 25 g cocoa
  • 2 large bananas, mashed

Heat oven to 180°C. Grease and line a loaf tin with parchment paper.  Melt the chocolate and leave it to cool.

Cream butter and sugar until pale and fluffy. Add the eggs gradually, beating nicely between each addition. Sift together the flour, baking powder and cocoa and fold in using a spatula. Add the mashed banana and chocolate and mix well (at this point I added the extra chocolate crumbs. Chopped nuts work too)

Pour the mixture into the prepared tin. Bake for about 45 minutes (  or check with a skewer, if it comes out clean when inserted in the middle, cake is done ). Let cool on a rack and wrap in parchment paper .

My notes about the recipe:

The cake was very tasty one day after baking it. Although a bit crumbly the flavors intensified.  A good pairing for green tea =).

Chocolate & banana cake