Chocolate Birthday Cake with Berries

Yesterday a friend of mine turned 30 and she asked if I could make her a cake. She did not have any preferences other than CHOCOLATE, so I went for a day wondering what to make. First I wanted to make a chocolate cake with strawberry mousse, but the strawberry season is long gone, meaning that the taste of the berries are gone. So instead I decided to make this chocolate cake covered in whipped cream with crushed chocolate meringue cookies. Making the cake made me totally peckish, but unfortunately we was unable to take part in her birthday – DAMN! But but but that only gives me a reason to make the cake once more 🙂

 

Ingredients (12 servings)

1/4 cup unsweetened cocoa powder

1 1/2 cups flour

1 1/8 cup sugar

1 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

1 1/2 sticks butter

2 large eggs, room temperature

1 tbsp. vanilla extract

1 cup sour cream

1/2 cup dark quality chocolate (70%)

 

2 cups cream

2 cups chocolate meringue cookies, crushed

20 strawberries

20 raspberries

1/4 cup dark quality chocolate (70%), chopped

 

Melt butter and sugar in a sauce pan. Stir to combine. When melted and combined, transfer to a mixing bowl and whisk at medium speed until cooled (takes 5-10 minutes).

In another bowl mix together cocoa powder, flour, salt, baking powder and baking soda.

When the butter and sugar mixture is cooled, add one egg at a time and whisk between each. Then add vanilla extract.

Shift in flour mixture in four batches, alternating with the sour cream, and whisk until just combined. Add the melted chocolate and gently fold it into the batter with a rubber spatula.

Add the batter to a springform pan and bake at 350F for 45 minutes or until a toothpick comes out clean in the middle of the cake. Let cool for 20 minutes before loosening the edges of the cake with a butter knife (but do not remove in from the springform). Let cool completely before removing the cake from the springform pan.

Slice the cake into 3 equally thick pieces. I do not have a tool to do it with, so I just use a piece of wire, which works very well.

Whisk the cream until it gets soft peaks. Then whisk a little bit more, but be careful not to over whisk and turn it into butter! It just needs to be thick enough to cover the cake without running off. Add the crushed chocolate meringue cookies when the whipped cream has reached the wanted consistency. Fold until combined.

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Place the bottom of the three cake slices on a cake stand. Spread 1/2 cup of whipped cream onto the cake in an equally thick layer all the way around. Slice 10 strawberries and place them on top of the whipped cream. Sprinkle with half of the chopped chocolate. IMG_1183

Place the middle-slice of the cake on top and repeat the procedure, but replace the strawberries with half of the raspberries. Then top of the cake with the last slice.

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Cover with the remaining whipped cream and decorate with berries. Serve with a good cup of coffee 🙂

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Bon Appétit!

 

Ingredienser (12 stykker)

0.6 dl usødet kakaopulver

2.8 dl sukker

3.5 dl mel

1 tsk. bagepulver

1 tsk. natron

1 tsk. salt

172 g smør

2 store æg, stue temperatur

1 spsk vanille ekstrakt

2.5 dl creme fraiche

75 g mørk kvalitets chokolade (70%), smeltet

 

0.5 liter piskefløde

5 dl rutebiler, knuste

20 jordbær

20 hindbær

0.6 dl mørk kvalitets chokolade (70%), hakket

 

God fornøjelse venner 🙂

Orange Curd and Italian Meringue Cake

A while ago I discovered Kirstens blog and the most delicious orange cream pie. I promised myself that I would make it some day, but with Italian meringue instead of whipped cream.

Yesterday I was having family over for birthday dinner, and decided that that should be the day, where I should make this fabulous cake. As I choose to replace the whipped cream with meringue, which is much sweeter, I decided to add zest and juice of 1/2 lemon to the curd. I thought that it would make up for the sweetness in the meringue, and as expected it did 🙂

My guests loved it (even my dad who doesn’t normally eat cake) and I will definitely make it again! Thank you Kirsten for the inspiration 🙂

 

Ingredients (12 servings)

Crust

7 tbsp. butter

1 3/4 cup Digestive biscuits

2 tbsp. flour

2 tbsp. brown sugar

1/2 tbsp. salt

1 tbsp. water

 

Melt the butter in a sauce pan at medium-low heat. Set aside while preparing the rest of the crust.

Place the biscuits in a plastic bag together with flour, brown sugar and salt and crush it with a rolling pin. Combine the crushed biscuits with the melted butter and water and mix until a moist crumb forms.

Cover a 9 inch springform pan with baking paper. Press the crumbs evenly into the bottom of the springform pan a fridge for 10-15 minutes or until the oven is warm.

Bake at 175F for 10 minutes or until golden. Let cool while making the orange curd.

 

Orange Curd

1 cup freshly squeezed orange juice

1/2 lemon, juice and zest

2 tbsp. orange zest

1 1/2 cup granulated sugar

12 tbsp. butter, room temperature

1/2 tsp. salt

1 1/2 tbsp. cornstarch

6 eggs

 

Begin by stirring together the sugar and orange- and lemon zest. Press with the back of the a spoon to release the oils from the zest.

Beat the orange sugar together with the butter, cornstarch and salt until fluffy (I use a stand mixer). Beat in the eggs one at a time until blended. Gradually stir in the freshly squeezed orange- and lemon juice. Stir until combined.

Transfer the mixture to a sauce pan and cook at medium-low heat until thickened. Stir occasionally to avoid burning.

Poor the thickened orange curd into the springform pan and cover with a piece of baking paper. Fridge for 4-5 hours before removing the cake from the form.

 

Italian Meringue

4 1/2 egg whites

1 cup granulated sugar

1 tbsp. vanilla extract

1 tbsp. orange zest

 

Whisk the egg whites until it forms soft peaks. Set aside while cooking the sugar.

Place sugar and water in a sauce pan and cook until the temperature reaches 230F. Pour slowly into the egg whites while whisking. Whisk until mixture has room temperature. It takes about 10 minutes if you use a stand mixer at medium speed. Add the vanilla extract and orange zest and whisk for a few more seconds.

Remove the cake from the spring form pan and  cover it with the Italian meringue. Fridge until served.

Use a gas burner to burn the outside of the meringue just before serving.

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Bon Appétit!

Ingredients (12 servings)

Crust

100 g butter

6.5 dl Digestive biscuits

2 tbsp. flour

2 tbsp. brown sugar

1/2 tbsp. salt

1 tbsp. water

 

Orange Curd

2.5 dl freshly squeezed orange juice

1/2 lemon, juice and zest

2 tbsp. orange zest

3.6 dl granulated sugar

12 tbsp. butter, room temperature

1/2 tsp. salt

1 1/2 tbsp. cornstarch

6 eggs

 

Italian Meringue

4 1/2 egg whites

2.5 dl granulated sugar

1 tbsp. vanilla extract

1 tbsp. orange zest