lørdag den 27. august 2011

The 7. heaven

7th Heaven

125 g white chocolate
1 teaspoon vanilieessens
1 teaspoon water
1 ¼ cups chokolatechips
100 g softened margarine
1 ¼ cups chopped pecans
½ teaspoon salt
1 ¼ cup desiccated coconut
1 teaspoon baking soda
half of the cream
3 ¾ cups sugar
6 chocolate caramels
2 ½ cups buttermilk
2 tablespoons cacaolikør
2 eggs
5 cups flour
chocolate vermicelli

3 tablespoons sugar
5 dl milk
1 tablespoon flour
½ tsp vanilieessens
2 letpiskede eggs
60 g melted cooled chocolate

1 ¼ cups icing sugar
2 ½ cups cream
1 teaspoon cocoa
a few drops vanilieessens

fredag den 26. august 2011


1+1/3 cup (150 g) all-purpose flour
1+½ cup (330 g) sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon vanilla extract
¾ cup (170 g) butter
3 fl oz (0.9 dl) boiling water
3 eggs
4 oz (120 g) chocolate chips (40-50% cocoa)
5 oz (150 g) chopped walnuts or pecan nuts

1/3 cup (75 g) butter
8 oz (220 g) sweet or semisweet dark chocolate
2 tablespoon light corn syrup
2 tablespoon hot espresso or very strong coffee

søndag den 21. august 2011



1 cup (150g) self-raising flour
1 tablespoon cornflour
3/4 cup (180g) caster sugar
1/4 cup (60ml) milk
125g butter, softened
2 eggs
Lemon icing (optional)
60g butter, softened
2 lemons, rind finely grated
2 cups icing sugar, sifted
2 tablespoons fresh lemon juice


Preheat oven to 190°C. Line a greased 9cm x 21cm (base measurement) loaf pan with non-stick baking paper.

Place all ingredients in a large bowl. Using electric beaters, beat for 6 minutes until pale and creamy. Spread evenly into the loaf pan. Cook for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 5 minutes before turning onto a wire rack to cool.

To make the icing, place the butter and lemon rind in a small bowl. Beat with a wooden spoon until well combined. Gradually add the icing sugar and lemon juice, mixing until well combined. Spread over the top of the cold cake.


Beat eggs and sugar light and fluffy. Mix flour, baking powder and vanilla sugar together. Turn it gently into the dough sprinkled through a sieve. Heat milk and butter (little finger hot) and toss it gently into batter. Pour batter into a small baking pan lined with wax paper (about 5 x 22 x 30 cm) and bake cake in center of oven.

Filling: Come butter, coconut, brown sugar and milk in a heavy-based saucepan and bring to a boil while stirring. Take the cake out and crank up the oven. Spread the filling over the cake and bake it up, still in the middle of the oven.

Tip: You can whip eggs and sugar light and fluffy over bath - be careful that it does not get too hot - then coagulate the eggs.

1 cake - approx. 20 pieces

4 eggs
300 grams sugar (about 3 ½ cups)
250 g wheat flour (about 4 ¼ cups)
3 teaspoons baking powder
1 teaspoon vanilla sugar
2 cups milk
50 g butter
100 g butter
150 g desiccated coconut (about 4 ¼ cups)
225 g brown sugar (about 3 ¾ cups)
½ cup milk

Baking time: About 20 min. at 200 °
Baking time filled: About 5 min. at 225 °.