Saturday, April 23, 2011
Annamaria's chocolate cake
Happy Easter everyone! I'm happy to be back home, after an awesome vacation. My parents have a house in Spain, near Torrevieja, and that's where we went. (My parents joined us, too, for most of the time - it was great to get to spend some time with them.) It's lovely down there - very still and peaceful, and of course warm and sunny. Foodwise... a bit good, a bit not so good. (For example, the whole debate about organic food and additives must have not made it to Spain.) Anyway - we cooked a lot, since Titus was with us and that meant it wouldn't be so easy to eat dinner at restaurants all the time. I made an awesome paella, and dad made mussles in a creamy wine sauce with cilantro. More on the food when I've downloaded the photos from my camera!
We came home to find that winter has finally gone away, and spring is here. That means, among other things, that I have to get rid of my backlog of wintery posts really, really fast, in order to get to all the nice, spring-y food! Will make that my mission in the next few weeks.
Today, a chocolate cake originally from a Swedish food blog that's sadly not updated anymore. This cake was the runner-up to "best chocolate cake in Sweden" a few years ago, and I can well believe that!
However, believe me, this is rich. And I don't use that term lightly. Despite that, serve it with some whipped cream - it goes so well with the creamy chocolate truffle, and the crispy peanut butter cake layer.
Annamaria's chocolate cake
6-700 ml (about 2 1/2 cups) cornflakes
140 g golden syrup (try to find this, don't substitute corn syrup. If you must, substitute honey or agave syrup, but you might have to change the quantity.)
250 g peanut butter
175 g milk chocolate
275 g dark chocolate
100 ml full-fat cream
100 ml milk
50 ml pistachios, unsalted
Some extra pistachios
Start with the bottom. Use a springform pan with a loose bottom, and place a baking sheet in it. Crush the cornflakes slightly. Melt syrup and peanut butter in a saucepan, and add the cornflakes. Stir. Press an even layer into the pan and place in the fridge.
When the bottom is completely cool, make the filling. Coarsely chop both chocolates, and melt in the microwave. Heat the milk and cream and pour over the chocolate. Stir until completely mixed and smooth. (Use a stick blender if you'd like - I used a simple spoon and that was fine.)
Chop the pistachios and add to the truffle.
Pour the chocolate mixture over the bottom and sprinkle with the extra pistachios. Place in the fridge for at least five hours or overnight. Keep in the fridge until right before serving.
Recipe in Swedish: