Showing posts with label Nami-Nami. Show all posts
Showing posts with label Nami-Nami. Show all posts

Wednesday, December 10, 2014

Gorgeous Chocolate Bundt Cake with Chocolate Glaze

Chocolate Bundt Cake with Chocolate Glaze

I did a post on Nami-Nami's Estonian Soda Bread Recipe. That blog post has been viewed by people from all around the world. I found her because I had some leftover sauerkraut that I wanted to use in a recipe. I found some soup. But today I found this gorgeous cake by David Lebovitz. His cookbook is found on Amazon and is called The Great Book of Chocolate.

In this recipe you can go to the Grams to Ounces page to calculate the ingredients. 

For the bundt cake:

100 grams sauerkraut
50 grams unsweetened cocoa powder
280 grams plain/all-purpose flour
1 tsp baking powder
1 tsp baking soda
0.25 tsp salt
150 g unsalted butter, at room temperature
300 g caster sugar
3 large eggs, at room temperature
1 tsp vanilla extract
250 ml milk, cold

For the chocolate glaze:
100 grams dark chocolate (I used Fazer's 71% chocolate)
50 grams unsalted butter
1 tsp light syrup (Dansukker) or light corn syrup

Preheat the oven to 160°C. Butter a 3-litre Bundt or tube cake pan.

Rinse the sauerkraut in cold water, gently squeeze dry and chop finely.

Sift together the cocoa powder, flour, baking powder, baking soda, and salt.

Beat the butter and sugar until light and creamy. Add eggs, one by one, beating after each addition.

Stir in one-third of the dry ingredients, then half of the milk. Then stir in another third of the dry ingredients, then the remaining milk. Finally, mix in the remaining dry ingredients, vanilla extract and the chopped sauerkraut.

Pour the batter into the prepared pan and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cool completely then invert onto a serving plate.

To make the chocolate glaze, heat the chocolate, butter, and syrup together until melted and smooth. Let stand until room temperature, then spoon the glaze over the cooled cake, allowing it to run down the sides.

Beautiful way to use your leftovers.
Grammy T. 

Saturday, April 16, 2011

Baked Lemon Cheesecake

Baked Lemon Cheesecake

Baked Lemon Cheesecake

I know that I promised the trip to The Bean Museum 
with Beck and The Twins 
to my family. 

But this recipe is so gorgeous 
I had to share. 

Nami-Nami says to use Digestive Biscuits. 

I wrote and asked her if that was Tums 
or Graham Crackers. 

Grammy T.

Saturday, March 26, 2011

Coconut and Lingonberry Friands In

Coconut & lingonberry friands
From a wonderful cook and baker Nami-Nami

Coconut and Lingonberry Friands
Makes 8 regular-sized friands

100 g unsalted butter, melted
125 g icing sugar/confectioner's sugar
30 g plain flour/all-purpose flour (50 ml or 3 Tbsp + 1 tsp)
50 g finely ground almonds
50 g grated/desiccated coconut
3 medium-sized egg whites
a very generous handful of lingonberries

Preheat the oven to 200C. Generously butter eight non-stick friand or muffin tins.
Sift the icing sugar and flour into a bowl, add the almonds and mix.
Whisk the egg whites in another bowl until they form a light, floppy foam.
Make a well in the centre of the dry ingredients, pour in the egg whites, then lightly stir in the butter to form a soft batter.
Divide the batter among the tins. Sprinkle some berries (I used about a tablespoon for each) and flaked coconut over each cake.
Bake in the middle of a pre-heated 200 C oven for about 20 minutes, until just firm to the touch and golden brown on top.
Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, sprinkle with more coconut

Grammy T.

Sunday, March 6, 2011

It is "Good News Minute" Day

Estonian Soda Bread Recipe

My good news today is that I found 
wonderful blog from Estonia 
with recipes galore. 

Join me in Stalking Nami-Nami's BLOG.
Estonian Soda Bread Recipe

  • 250 ml cultured buttermilk, kefir or fermented milk (1 cup)
  • 1 large egg
  • 1 tsp salt
  • 1 tsp caster sugar
  • 2 Tbsp vegetable oil or melted butter
  • 1 tsp caraway seeds
  • 175 g barley flour (about 300 ml, I used wholemeal)
  • 90 g wheat flour (150 ml)
  • 1 tsp baking soda
  1. Pre-heat the oven to 200 C/400 F.
  2. Sift both flours and soda into a bowl. 
  3. Whisk the egg with salt and sugar, add the kefir, oil/melted butter, caraway seeds and the flour mix. 
  4. Stir until just combined.
  5. Pour into a buttered tin a 23x23 cm square tin, buttered.
  6. Bake in a pre-heated oven for 20-25 minutes, until the soda bread is golden brown on top.
    This blog post has had many viewers from all over the world. It is surprising to me at the blogs that get the most attention. 

          Grammy T.