Friday, October 9, 2009

I left my heart at the farmer's market

Farmer's market season is winding to a close in the Seattle area, which makes me very sad because I didn't visit nearly as many (make that none, to be exact) as I intended this summer. Since last weekend marked the second to last at the Woodinville, Wash. location, I decided to spend some time there with my friend Rebecca on Saturday.
The weather was gorgeous and the woman working the Classic Kettle Korn booth couldn't have been nicer. She invited me to take some close-ups of the corn when she found out I was just there to have fun with my camera. I also picked up some phenomenal $5 flowers (I still can't get over the amazingly low price) and the last pint of fresh blueberries I will probably enjoy for many, many chilly months. That's OK, though, onto the squash and root vegetables!

Crazy about Kladdkaka

While Morgan’s Swedish cousins were visiting this summer, they made a really simple and incredibly delicious dessert. Imagine two thin and perfectly chewy fudge brownies, filled with fresh whipped cream and blueberries. I have made it several times since they left — it’s so fun to discover a new, easy and tasty recipe that everyone loves. One of the best parts is how well the leftovers hold up in the refrigerator. This also makes it really dangerous because it tends to stick around and tempt you night after night. We took it up to our family cabin on Fourth of July and unfortunately, the refrigerator was turned up a bit high and the whipped cream began freezing. It thawed when we took it out, which left a bit of a runny and grainy texture, but that didn’t stop anyone from going to town! The cake is good enough to eat on its own without the filling, too.
I hope you like it as much as we do!

Kladdkaka (Swedish sticky chocolate cake)

Ingredients
Cake (this makes one cake — to make the “sandwich” you will need two cakes)
2 eggs
1 1/4 cups granulated sugar
1 tsp vanilla extract
4 Tbsp cocoa powder
1 “good pinch” of salt
2/3 cup plain flour
100 grams melted butter (about 1 Tbsp. less than a full stick of butter)

Filling and topping (this fills two cakes and makes one “sandwich”)
1 cup heavy cream
1 pint fresh blueberries
Powdered sugar for whipped cream and dusting cake

Directions
Preheat the oven to 395 degrees F.

Mix all the cake ingredients in a bowl until moistened, make sure to not whisk / add air! Place a Silpat mat or parchment paper on a large baking sheet and pour (or "plop," rather, it's quite thick ...) the mixture into a round. Literally, just put the batter directly onto the mat and it will form a circle on its own. Don’t use a pan, or it will get too thick. Bake for 15 minutes.

The cake should seem very soft when you take it out; the outside edge will harden as it cools down. The center should be very gooey, but not to the point of being wet / raw.

Set cake(s) on wire racks to cool.

Once cakes are fully cooled, whip the cream to desired thickness and sweeten to taste with powdered sugar. Fold-in washed blueberries.

Spread whipped cream and blueberries on one cake, layering the second cake on top, making a “sandwich.” Dust with powdered sugar.

Slice into wedges and serve.

Store any leftovers (what a novel thought …) in the refrigerator.