Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats by Anna Brones, Johanna Kindvall Read Free Book Online Page A

coffee so you can add it to the ganache when you bake these later in the afternoon; the perfect thing to enjoy on a cold autumn day.
    cake
    10 tablespoons (5 ounces, 142 grams) unsalted butter
    2 cups (10 ounces, 284 grams) all-purpose flour
    4 tablespoons unsweetened cocoa powder
    2 teaspoons baking powder
    ½ teaspoon salt
    2 eggs
    1 cup (7 ounces, 198 grams) natural cane sugar
    ¾ cup (180 milliliters) milk
    1 teaspoon pure vanilla extract
ganache
    ½ cup (120 milliliters) heavy cream
    3 tablespoons cold coffee
    4 ounces (113 grams) 70% bittersweet dark chocolate
    2 tablespoons (1 ounce, 28 grams) butter
topping
    About ½ cup (1.5 ounces, 42 grams) unsweetened shredded coconut
    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.

chokladbiskvier
    CHOCOLATE BUTTERCREAM ALMOND ROUNDS
    makes 20 rounds
    A traditional Swedish pastry that is always on the menu of a classic konditori, biskvier are made with a base of almonds and sugar, filled with buttercream, and covered with chocolate. They take a little time to make, but the investment is well worth it. We’ve added a bit of rum for a heightened flavor, but you can skip it if you prefer a pure dark chocolate filling. With a base of almonds, these cookies are also gluten-free.
    If you blanch your own almonds, be sure to pat them dry. If you use store-bought almonds, you may end up with a coarse, dry meal. In this case, a slight splash of water in the mixture may help, but you don’t want it too wet. Store the cookies in an airtight container in the refrigerator or freezer.
    rounds
    1 cup (5 ounces, 142 grams) blanched almonds
    ½ cup (3.5 ounces, 99 grams) natural cane sugar
    ¼ teaspoon pure almond extract
    1 egg white, room temperature
filling
    2.5 ounces (70 grams) 70% bittersweet dark chocolate
    6 tablespoons (3 ounces, 85 grams) unsalted butter, room temperature
    2 tablespoons natural cane sugar
    1 egg yolk
    2 teaspoons rum, or 4 teaspoons lemon juice or orange juice
topping
    3.5 to 5 ounces (100 to 140 grams) 70% bittersweet dark chocolate (more makes for easier dipping and leftover melted chocolate)
    Preheat the oven to 400°F (200°C). Line a baking sheet with a silicone baking mat or parchment paper.
    Mix the almonds, sugar, and almond extract in a food processor until the almonds are finely ground and the mixture starts to stick together.
    In a grease-free bowl, whisk the egg white, ideally with an electric mixer, until soft peaks form. Fold the egg white in with the almond mixture and keep folding with a spatula until it forms an almond paste.
    Divide the paste into 20 equal parts. Roll each part into a ball and place it on the baking sheet. Flatten each ball slightly with your hand.
    Bake for 12 to 15 minutes, until the cookies are golden brown. Remove from the oven and transfer the cookies from the baking sheet to the counter to cool.
    To prepare the filling, melt the chocolate in the top