I do appologize in advance for the awfull pictures, on Saturday I was super unfocused and clumsy so nothing did go according to plan. But no worries, the cake turned out to be fine!
What you need:
– 1 can of caramellized kondensed milk
– 100g of milk chocolate and 50 g of dark
– 50g of butter
– 100 g of Digestive cookies
Well, first of all, try to buy already boiled condensed milk (caramellized milk) as I managed to buy the wrong kind, so I had to start boiling the milk. It is easy, but really time consuming. If you wish to boil it yourself, then just remove the paper from the tin can and add it to boiling water. Make sure to have a big enough pot, because the can needs to be under water at all times, then let simmer for 2-2,5 hours. After it is cooked it needs to cool down for at least 1h before using.
In a food processor, mix the cookies until fine and add melted butter. Press down the crumble into a spring form. Let chill for 20-30 minutes in the frigde.
When the caramellized milk is cooled down, spread it evenly over the crust.
Then melt the chocolate over a water bath and spread evenly over the cake. Top the cake off with a pinch of sea salt flakes and let sit in the fridge for at least 1 hour. Serve with lightly whipped cream and berries! 🙂
I found myself craving something with peanut butter (as I have a open jar in the fridge). I pretty much improvised a pancake batter because I was a bit lazy, but here’s an idiot-proof recipe! I melted some dark chocolate in the microwave for a couple of minutes, and topped the pancake with chunky peanutbutter, banana and ice cream and drizzled some chocolate over the whole thing. Omnomnom
What you need:
– 200g of butter
– 5 dl of sugar
– 4 eggs
– 3 dl flour
– 10 tbsp of dark cocoa powder
– 2 tbsp of vanillasugar
– pinch of salt
– chunky peanut butter
Start with melting the butter in a pan. Add to a bowl sugar and vanillasugar and add the melted butter, stir and add the eggs. Add the flour, cocoa powder and salt and stirr. In an oventray lined with parchement paper, add half of the mixture, then spoon over peanut butter. Cover with rest of the batter and bake in an 175 degree oven for 30 minutes, then let chill in refridgerator preferably over night.
A couple of weeks ago when Niklas parents visited us in Tallinn, we started off our day with brunch and champagne, and then we went to KUMU in Kadriorg. They had a temporary exhibition with 1920’s dresses, which was really beautiful. Loove sparkles as you might know by now!
In the evening, we went to Ribe for dinner, which was an amazing experience. The food was spot on, and the service aswell. But first we went to the Christmas market on Raekoja Platz for hot muled wine, which is a tradition!
Okay, first course in Ribe, the chef’s greeting consisting of a silky smooth cauliflower soup, yum!
As appertizer I ate scallops with some puré and browned butter and apple. Loved.this! For main, I ate white fish with mashed potatoes and kale and chocolate cake with dulce de leche and coffee sorbet as dessert. Yum!
Niklas dad ate this venison dish, looked amazing!
Ribe might not be the cheapest of restaurants in Tallinn, but the atmosphere, food and service was superb. If you would like fine-dining, this is a great place to eat!
Well, this might be the easiest chocolate fudge ever, all you need is 400g of chocolate (I used 200g of milk chocolate, 200g 70% dark chocolate) one can of condensed milk and 50g of butter!
Over a water bath, place a bowl with the chocolate that you’ve crushed a bit and a can of unsweetened condensed milk. Let it melt while stirring, when combined, add 50g of butter (cut into small cubes) and stir until melted into the sexy, shiny mass! Pour the chocolate mixture into a tray which is lined with parchement paper, and top off with some sea salt! Oh my can’t wait until this one has set… I found the recipe from Jennys Matblogg!
This is (in my opinion) one of the best and easiest recipes. I found it on Arla’s website, so I want to share with you because this is a crowdpleaser. The original recipe you will find here!
100 g butter
2 1⁄2 dl sugar
1,5 dl flour
5 tbsp dark cocoa powder
2 ts vanillasugar
Melt the butter and add the sugar and vanilla sugar. Add the eggs. Combine all the dry ingredients and stirr well. Bake for 20-30 min(depending on the size of springform) in an 175 degree oven.
Serve with whipped cream or ice cream. I actually like to refridgerate the cake over night.