KÄRLEKSMUMS (chocolate coffee squares) from Fika by Anna Brones

We decided to to dive into the world of fika recently and started researching recipes to find a dessert that spoke to the never ending chocolate craving we seem to have. With millions of recipes online, we decided to go with Anna Brones’ cookbook Fika

In this wonderful book, a particular recipe stood out. Kärleksmums which translates to ‘love yummy” according to Anna, is a dark chocolate coffee cake with ganache and shredded coconut. We simply couldn’t resist and gave the recipe a try. The recipe is simple, foolproof and absolutely delicious!

makes 24 squares

cake:

10 tbsp unsalted butter
2 cups all-purpose flour
4 tbsp unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup natural cane sugar
3/4 cup milk
1 tsp vanilla extract

ganache:

1/2 cup heavy cream
3 tbsp cold coffee
4 ounces 70% bittersweet dark chocolate
2 tbsp butter

toppings:

about 1/2 cup unsweetened shredded coconut

Preheat the oven to 375°F (190°C). Grease and flour a 9 by 13 -inch (23by 33-centimeter baking pan. Preheat the oven to 375°F (190°C). Grease and flour a 9 by 13-inch (23 by 33-centimeter) baking pan.

In a saucepan, melt the butter. Remove from the heat and set aside.
In a large bowl, stir together the flour, cocoa powder, baking powder, and salt.

In a separate bowl, whisk the eggs together with the sugar until frothy. Add the milk, melted butter, and vanilla and whisk until well blended. Sift and fold in the flour mixture and keep folding until you have a smooth and even batter. Pour the batter into the baking pan.

Bake for 12 to 17 minutes. The cake is done when a toothpick or knife inserted into the center comes out clean. Remove from the oven and let cool.

To prepare the ganache, heat the cream and coffee in a saucepan over medium heat until the liquid starts to bubble around the edges. Lower the heat and add the chocolate, stirring constantly until melted. Turn off the heat, add the butter, and stir until melted. Let cool for about 1 hour. Spread the ganache over the cake and top with shredded coconut. Cut into 24 equally sized squares to serve. Store in an airtight container in the refrigerator or in the freezer.

Excerpt From
Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones