3 delicious chocolate dessert recipes from Swedish baking expert Baka med Frida

CHOCOLATE FONDANT WITH A CARAMEL CENTRE

No celebration would be complete without a chocolate fondant for dessert, right? Here in combination with a caramel centre – a dream combo!

- Simple, festive and fantastically tasty. You could top with a dollop of whipped cream or a scoop of vanilla ice cream, and some raspberries to balance the sweetness, says Frida.

Ingredients for 4 fondants:

• 150 g of butter
• 200 g dark chocolate 70%
• 2 egg yolks
• 2 large eggs
• 65 g granulated sugar
• 2 teaspoons of cocoa
• 2 tbsp flour
• 4 tablespoons Dulce de Leche

How to:

1. Set the oven to 200°C over/under heat, and butter and sugar 4 ovenproof ramekins.
2. Chop the chocolate and melt it together with the butter in a saucepan over low heat. Stir until all the chocolate is melted. Remove from heat.
3. Beat egg yolks, the two eggs and caster sugar until fluffy. Stir in the chocolate mixture, flour and cocoa, being very careful not to knock out the air. Pour the mixture into the moulds, filling to just over halfway. Pop a heaped tablespoon of dulche de leche into the centre of each mould and cover it with a little more batter.
4. Bake on the rack in the middle of the oven. The time in the oven varies between 8–12 minutes, depending on the oven and the size of the moulds. They are ready when it starts to rise a little in the middle.

2. CHOCOLATE CHEESECAKE IN A GLASS

A cheesecake is a firm favourite on festive occasions and a chocolate cheesecake is a taste experience like no other!

- This is a simple dessert that you can whip up in a couple of minutes. Smooth chocolatey cheesecake and crunchy biscuit crumbs that no one can fail to fall for, says Frida.

Ingredients for 4 servings:

• 100g dark chocolate, 70%
• 200g cream cheese
• 200ml whipping cream
• 50g icing sugar
• 25g cocoa
• 8 Digestive biscuits
• Fresh raspberries to garnish

How to:

1. Melt the chocolate and let it cool.
2. Beat the cream cheese, cream, icing sugar and cocoa until smooth and fluffy with an electric whisk. Add the chocolate, whisking constantly, to form a smooth cheesecake mixture.
3. Crumble two biscuits into each glass and then spread the cheesecake mixture over the biscuits. Top with raspberries.

3. CELEBRATORY CAKE WITH PASSION FRUIT CURD & WHITE CHOCOLATE BUTTERCREAM

Go big with this delicious cake for your next celebration! The ultimate cake to impress your guests - as it is both easy and super tasty!

- With hints of lemon, passion fruit and white chocolate. Perfect balance between acidity and sweetness. A cake for adults and children alike, says Frida.

Ingredients for 8 pieces:

Cake base:

• 6 eggs
• 255g caster sugar
• 80g potato flour
• 60g flour
• 2 teaspoons of vanilla sugar
• 2 teaspoons baking powder

Passion fruit curd:

• 3 eggs
• 130g caster sugar
• 1 lemon, zested
• 100ml lemon juice
• 75g room temperature butter
• 2 passion fruits

White Chocolate Buttercream:

• 150g white chocolate
• 150g room temperature butter
• 150g icing sugar

How to:

Cake base:

1. Start by setting the oven to 175°C top/bottom heat and line a 22 cm springform pan with baking paper. Grease the mould with butter and sprinkle with coconut. Put aside.
2. Beat the eggs and caster sugar until white and really fluffy, use an electric whisk for approx. 5 minutes. Then add the dry ingredients and gently stir to form a lump-free batter.
3. Pour the batter into the mould and bake in the lower part of the oven for approx. 35-40 minutes. Remove and let cool before cutting into three pieces.

Passion curd:

1. Lightly whisk the eggs in a heat-resistant bowl. Then stir in the caster sugar, lemon zest and lemon juice.
2. Submerge the bowl in a water bath simmering on medium heat. Heat the curd, stirring constantly, until it thickens.
3. Remove from the heat and stir in the butter and the contents of two passion fruits, stirring until all the butter has melted. Pour into a cleaned jar and close immediately with a lid. Allow to cool completely before use.

White chocolate buttercream:

1. Melt the chocolate over low heat and let cool.
2. Beat the butter and icing sugar on high speed with an electric beater for approx. 5 minutes.
3. Add the chocolate while constantly whisking until it forms a smooth buttercream.

Assembly:

1. Place the first cake base on the cake stand. Spread on half of the curd and then add the next layer of cake. Spread on the remaining curd and place the final layer.
2. Refrigerate the cake for at least 30 minutes.
3. Remove from the fridge and spread with white chocolate buttercream.