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The art of the swedish coffee break5/4/2023 ![]() Source: Fika: The Art of the Swedish Coffee Break by Anna Brones and Johanna Kindvall Store in an airtight container in the refrigerator or in the freezer. Cut into 24 equally sized squares to serve. Spread the ganache over the cake and top with shredded coconut. If the ganache is too liquid and not spreadable, add and whisk in enough powdered sugar to achieve the proper consistency. Turn off the heat, add the butter, and stir until melted. Lower the heat and add the chocolate, stirring constantly until melted. To prepare the ganache, heat the cream and coffee in a saucepan over medium heat until the liquid starts to bubble around the edges. The cake is done when a toothpick or knife inserted into the center comes out clean. ![]() ![]() Pour the batter into the baking pan.īake for 12 to 17 minutes. Sift and fold in the flour mixture and keep folding until you have a smooth and even batter. Add the milk, melted butter, and vanilla and whisk until well blended. In a separate bowl, whisk the eggs together with the sugar until frothy. I have been busted more than once.ġ0 tablespoons (5 ounces) unsalted butter You'll find this recipe easy to make and it can just sit around in your kitchen all week as you dabble for your morning coffee, a lunchtime break, an afternon snack, or that piece you sneak when your spouse is asleep. The unsweetened coconut is a very welcome, almost necessary, contrast. Suzi and I tested because the cookie and ganache themselves have a boatload of sugar. Yes, you do want to use unsweetened coconut. They are very similar to a soft, velvety brownie topped with rich coffee-chocolate ganache and then double topped with unsweetened coconut. If you like cardamom, you’ll like Fika.Īnd, of course, if you like chocolate, you will devour these cookie square. In Fika you’ll find a wide range of ideas, all good, all with a Swedish slant on cooking style and ingredients. The Swedes have a wonderful tradition of having coffee paired with sweet treats. But the Swedes drink more per capita and they do it with fervor. We often think of coffee or espresso being consumed in a Paris café or an Italian square. I recently posted a review of a lovely book, Fika: The Art of Swedish Coffee Break.
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