Chokladfondant med Rödvin & Lakrits

Chokladfondant med Rödvin & Lakrits

Molten Chocolate cake with licorice & red wine.

4 servings

 Wait, red wine, licorice and chocolate? Are you nuts?

You danm right I am!

This is a super awesome combination but the key is to use the best quality chocolate and the right red wine. But let me back up a bit and tell you about this recipe first.

About the ricipe & flavor combination

The dessert was created for a magazine story where the editor from the Swedish magazine Allers Tidning, wanted me to come-up with recipes that only take 20 minutes to prepare from beguining to end.  The challenge was to create a wow effect in no time.  So I decide to pair the dark chocolate with a Merlot with very soft tanning which itself features notes of dried fruits and chocolate, and a hint of licorice to add a little element of surprise.

It’s so elegant!

Importany notes

The wines I would recommend with the chocolate used here, Lindt 70%, is a red made using a Ripasso method with dried grapes or a New World Cabarnet from Australia, California or Chile, featuring dry fruits such as red cherries 6 and spices, ect….

The dessert itself is stunning without the wine. So if you don’t have the recommended wine at hand, skip the wine and add some rum instead or skip it alltogether.

  • 115g butter
  • 115g dark chocolate I recommend lindt 70% 

  • 115g sugar

  • 2 eggs + 2 egg yolks (Freeze the two whites for later use, maybe for meringues)

  • 6 tbls flour (about 120 g)

  • 1 tbls licorice powder, I used Lakritsfabriken

  • 2  tbls red wine with soft tanning (See important notes above)

  • ¼ tsp salt

  • Powdered sugar and fresh raspberries for garnish

  • Some whipped cream or icecream of choice to serve

Step 1 Prepare the ramekins

Start by brushing your ramekins with some melted butter and then dust with flour to ensure that the chocolate fondant releases from the ramekin if you plan to turn it over.  

Step 2 -Make the cakes

Heat the oven to 200 degree C

Gently melt the chocolate and butter together over a water bath or in the microwave. Be careful not to burn the chocolate. 

Blend well, then stir in the sugar. 

Add the eggs one at a time, followed by the egg yolks. 

In  another bowl, mix the dry ingredients together then gradually add the dry ingredients to the egg mixuture and add the wine or rum if using. 

Divide the mixutre in 4 ramekins and bake in the pre-heated oven for about 7 minutes. 

The cake should still be very loose in the middle. Start checking after 6 minutes.

Step 3- Plate and serve

Remove from the heat and allow to cool slightly for about 2 minutes, before turning over on a plate.

Dust with some powedered sugar, garnish with some fresh raspberries and serve with a klick of whipped cream or ice cream as you wish. 

Serve immediately.


Slutet gott, allting gott

Slutet gott, allting gott

Duck breast with passion fruit and sweet potato puré

2020 has been a hell of a year! Suffice it to say it’s one of those years that most of us are eager to celebrate an end to.  And what is the best way to end this year if not with a bitchen dinner in the company of those we hold dear. As Shakespeare said, ”All is well that ends well”.

So if you haven’t found that perfect dish for this New Years Eve yet, I have a suggestion for you.  An elegant and simple duck breast with fresh passion fruits and silky sweet potato puré. This dish takes very little time to pull off, will make you look like a Michelin Star Chef and best of all you end the year with a luxurious meal without blowing a hole through your wallet.

You can choose to splurge on some extra nice champagne instead. Lord knows we all desserve that this year.

And for an even better ending, check out my recipe for the perfect chocolate fondant dessert, which was publishe in the Swedish Magazine Hemmet’s journal. 

”Slutet gott, Allting gott”

About the recipe

The recipe this duck breast was published as a Holiday Cover Issue in the Swedish food magazine, Matmagasinet. 

It’s definitely one for the books.

  • 4 duck breast
  • Salt & pepper to taste
  • For the sauce
  • Juice with pulp from 8 fresh passion fruits
  • 1 whole star anise
  • 1 dl wishkey/cognac
  • 1/2 dl muscavado sugar
  • 1 tbls muscacado or dark sirap
  • Freshly ground black pepper to taste

For the sweet potatoes

  • 1 kilo sweet potatoes
  • 1 star anise
  • 50 g butter
  • 1/2 dl cream 
  • salt & pepper to taste

Step 1 -Prepare the duck breast

Heat your oven to 125 degree celcius

Season the duck breast with salt and pepper.

With the tip of a sharp knife, score a few slices on the skin without piercing through all the way. This is to allow th fat under the skin to escape.

Place the duck breast skin side down in a cold, un-heated pan and turn the heat to low.

Sear the skin on low heat for about 15 minutes, until the fat has melted away and the skin is crispy with a golden color.

Turn the duck breast over and turn up the heat to high and sear for about 1-2 minutes. Remove from the heat.

Leaving the duck breast with the skin side up, place the pan, or transfer the duck breast with the fat to an oven safe tray and finish cooking for about 15-minutes depending on the thickness of the breast. Remove from the oven and allow to rest for at least 10 minutes 


Step 2 – Prepare the potatoes

While the duck breast is searing,peel and cut the potatoes into smaller pieces and cook with a bit of salt. They should be cooked to very soft.


Step 3- Make the sauce

While the duck and potatoes are being cooked, place the star anise in a sauce pan and set over low heat for about 1 minute to help realease the oils and aromas from the star anise.

Then add the wishkey turn the heat to medium and allow to infuse for about 1 minute before adding the rest of the ingrediensts for the sauce. Cook for about 3-5 minutes until you get a nice thick sauce. 

Season with little freshly ground black pepper.  

Step 4- Finish the potatoes

While the duck breast is resting

Heat the cream for the poatoes  with the star anise and allow to infuse a couple of minutes without burning the cream

Drain the potatoes and pour the hot cream over them and use an emersion blender to pure to a to a silky mixture. 

Add the butter and which with a ballon wisk to add some air to the mixture, which gives it a heavenly light, silky consitency.


Step 5

Plate your dinner and enjoy1!

Happy New Year!


Happy Halloween

Lychee Blackberry Martini

By: Emmanuella

Who doesn’t like a fabulous martini, and if it has an edible eyball floating on top, it’s even better.

Halloween food or cocktails don’t have to be disgusting or scary, actually if you have imagination, Halloween can be anything you want it to be, with a bit of spookyness stirred in, of course.

Below am sharing a recipe of my go-to glamour-halloween martini. Hope you enjoy it!

  • 2.5 dl vodka
  • 1/2 dl blackerry pure
  • 1/2 dl lychee juice from a can of lychee
  • 1/2 dl elderflower (fläder) concentrate 
  • juice of one fresh lime
  • For decoration, whole lychee from a can, a few blackberries and toothpicks.

Step 1

Pour the blackberry puree, vodka, lychee and lime juice in a shaker with some ice cubes and give it a good shake.

If you puree the blackberries from frozen, make sure to filter through a sieve.

Step 2

Pour into martini glasses or whatever you feel like drinking from. Maybe hubbys skull in this case since it’s halloween…

That’s a joke by the way! I love my hubby-)

Step 3

To decorate, place a blueberry, frozen or fresh, inside the cavity a lychee (from the can) and thread a toothpick through the fruits to create a spooky eyeball.

Place your delicious lychee eyeballs over the martini glasses and if you happen to have gone to the trouble to procure dry ice, drop a piece of that in the martini glass before you present it, for full effect.

Now, you can count yourself amongs one of the bitchiest halloween hostesses with the mostest in you little village.


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