Cookies with Cranberries, Almonds, Chocolate, and Liquorice (Cookies med tranebær, mandler, chokolade, og lakrids)




This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 100

150 g melted butter
4 1/2 dl powdered sugar
6 dl flour
6 egg yolks
4 tsp vanilla sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
6 handfuls chopped almonds
150 g chopped chocolate
100 g dried cranberries
12 tsp liquorice powder

Blend powdered sugar, butter, and vanilla sugar together. Blend in egg yolks. In a separate bowl, combine baking soda, baking powder, and flour. Blend into butter mixture. Blend in liquorice powder. Fold in almonds, chocolate, and cranberries. Drop by spoonfuls onto a parchment-lined baking sheet. Bake at 150 C (convection) for 7-8 minutes. Let cool on wire racks.


Danish Pudding from Stig’s Restaurant in Tønder (Dansk budding fra Stigs Restaurant i Tønder)

Rum and Chocolate Pudding



This recipe is from Stig’s Restaurant in Tønder and was found on Spise Med Mormor

Serves 4-6

2 dl milk
40 g sugar
3 egg yolks
3 sheets of gelatine, softened in cold water
2 dl heavy cream, beaten to whipped cream
2 tbsp rum
40 g finely grated chocolate

Fresh berries
Whipped cream
6 forms (each holding 1 1/2 dl)

Bring milk and sugar to a boil. Place the egg yolks in a bowl. Gradually pour the milk mixture over the egg yolks while whisking. Pour the mixture back into the pot and heat to 80 C. Cool immediately over ice water in a metal bowl. Add the softened gelatine while the mixture is still warm.

When the mixture is cold, strain it and fold in the whipped cream. Add the rum and chocolate. Pour into the forms as soon as it begins to stiffen. Refrigerate. To serve, dip the forms in lukewarm water and turn the pudding out onto a cold plate. Hit the bottoms of the forms a couple times if necessary. Garnish the pudding and eat.

Easy Crisp Cookies with Cinnamon, Cardamom, and Chocolate (Nemme sprøde cookies med kanel, kardemomme og chokolade)




This recipe was found on Noget i Ovnen Hos Bagenørden

Makes 60

100 g softened butter
4 egg yolks
2 dl powdered sugar
2 dl brown sugar
1 tbsp cinnamon
1/2 tbsp cardamom
2 tsp vanilla sugar
1 tsp baking soda
3 dl flour
100 g chocolate chips

Preheat oven to 175 C (convection.) Blend butter, the two sugars, and egg yolks together. Add the vanilla sugar. Mix well. Combine baking soda, cinnamon, cardamom, and flour; mix into the butter mixture. Fold in chocolate. Drop cookies onto a parchment lined baking sheet. Bake for 7-8 minutes and let cool on a wire rack.

Sonni’s Bounty Cake (Sonnis Bountykage)

Sonnis Bounty Cake



This recipe is from Sonni Pedersen and was featured in Familie Journal 

75 g softened butter
250 g brown sugar
3 eggs
125 g dessicated coconut
1 tin coconut milk (400 mL)
210 g flour
1 tsp baking powder
200 g milk chocolate

Blend the butter and brown sugar together well and beat the eggs in one at a time. Beat in coconut and coconut milk. Chop the chocolate. Combine flour, baking powder, and chocolate and fold it into the batter. Pour the batter into a greased 20 x 30 cm pan and bake at 175 C (for convection ovens) or 200 C (for regular ovens) for 30 minutes.

Kringle with Chocolate and Poppy Filling (Kringle med chokolade- og birkesfyld)



I don’t understand why they decided to call this a kringle, as it’s clearly a roulade.. Ah well.


This recipe was found on Hjemmet:

1 dl milk
25 g yeast
2 beaten eggs
Grains from 1/2 a vanilla pod
125 g melted butter
125 g powdered sugar
pinch of salt
ca. 500 g flour

25 g softened butter
100 g poppy seeds
125 g powdered sugar
2 tbsp milk
50 g finely chopped dark chocolate

1 beaten egg

50 g flaked almonds

Dissolve the yeast in the milk in a large bowl. Add egg, vanilla, butter, powdered sugar, and salt. Gradually add the flour and knead well into a smooth and supple dough. Cover the bowl with a damp towel and let rise in a warm place for 1 hour. Roll out into a 30 x 22 cm rectangle. Mix the filling ingredients together and spread it onto the dough in a square. Leave 2 cm along the edges bare. Fold the dough together 3 times into a roll and press the edges down into the ends. Lay on parchment with the seam side down. Let rise for 1 hour. Brush with egg and sprinkle with almonds. Bake at 175 C for ca. 45 minutes.

Nut Cakes with Strawberry Whipped Cream (Nøddekager med jordbærskum)




This recipe was found on Bo Bedre

Makes 6 cakes

175 g mixed nuts, such as hazelnuts and almonds
3 egg whites
175 g sugar
100 g dark chocolate, chopped

Strawberry Whipped Cream:
300 g strawberries
50 g powdered sugar
2 1/2 dl whipping cream

6 steel rings 8 cm in diametre
300 g berries for decorating the cakes, such as strawberrries, raspberries, and currants
A bit of dark chocolate for decoration


Preheat the oven to 160 C.

Process the nuts in the blender until they’re roughly chopped. It’s important they aren’t blended all the way down to flour.
Beat the egg whites very stiff. Add sugar, and beat until the whites are completely stiff and form tops.
Grease the steel rings and place them on a baking sheet lined with parchment. Divide the batter among them and bake for ca. 25 minutes.
Wash the strawberries, sprinkle with powdered sugar, blend. Beat the cream to a thick whipped cream and fold with the blended strawberries. Pour into a pastry bag with a star tip.
Carefully loosen the cakes from the forms. Pipe strawberry whipped cream on the cakes, and garnish with berries and chocolate shavings.

If you wish, the cake can be baked in a large form, such as a 20 cm springform.
Fold in the nuts and chopped chocolate.

Milk Chocolate, Crumble, and Chestnut (Mælkechokolade, crumble & kastanje)




This recipe was found on Bo Bedre

Serves 4

Chocolate Creme:
1 sheet of gelatine
90 g milk chocolate, at least 40% cacao
1 3/4 dl whole milk
15 g sugar
grains of 1/2 a vanilla pod

Soften the gelatine in a bowl with ample cold water. Finely chop the chocolate, place it in a bowl, and melt it over a water bath.

Place the vanilla grains in a pot with milk and sugar and bring to near boiling.

Add the gelatine (wring it out first), and let melt.

Pour 1/3 of the milk in the bowl with the chocolate and mix with a rubber spatula. Add the next third, mix well, and then the rest of the milk and mix aain.

Use an immersion blender on the mixture and blend well. Ensure you don’t get any air bubbles in. The mixture should be smooth and dense.

Divide between four small glasses, cover with plastic wrap, and refrigerate overnight.

50 g brown or muscovado sugar
50 g almond flour
50 g flour
1 tbsp ground cinnamon
50 g butter

Blend everything together in a bowl and collect into a uniform dough. Cover and let rest for 1 hour.

Heat oven to 165 C.

Cover a baking sheet with parchment and use your fingers to make little pieces of dough on the parchment. It doesn’t matter if they’re all the same size or not.

Bake in the middle of the oven for ca. 14 minutes, or until golden. If you think the pieces are baking together too much, you can take the baking sheet out of the oven during its baking time and carefully chop them apart with a broad-bladed knife.

Let cool on a rack and store in a container with a tight-fitting lid.

Chestnut Creme:
125 g chestnut creme, such as Crème de marrons from Clément Faugier
80 g softened butter
A bit of dark rum according to your own taste

Mix everything together into a well-incorporated mixture. Place in a pastry bag with a little tip (3 mm.) Store in the refrigerator.

Orange Syrup:
100 g demerara sugar
1/2 vanilla pod
2 1/2 dl orange juice
2 tbsp orange liqueur

Place the sugar in a pot and let melt into a light caramel. Scrape the seeds out of the vanilla pod and add them to the caramel. Add the orange juice a bit at a time, and boil a few minutes, until all the sugar is melted and the mixture has thickened a bit. Cool and add the liqueur. Store in a container with a tight-fitting lid.

Whipped cream or slices of tempered milk chocolate

Cover the surface of the chocolate creme with a bit of crumble. Pipe a little mound of chestnut creme in each glass. Finish off with a bit of orange syrup, whipped cream, and a piece of milk chocolate on the diagonal.

Chocolate Cake with Blackberry Creme (Chokoladekage med brombærcreme)




This recipe was found on Hjemmet 

2 dl/75 g cocoa
1/4 L boiling water
250 g flour
1 tbsp baking powder
1 tsp salt
125 g salted butter
350 g sugar
3 eggs
1/4 L milk or buttermilk

1 vanilla pod
250 g blackberries
250 g gelling sugar
1/2 dl water
1 jar blackberry jam

240 g softened butter
600 g powdered sugar
Red food colouring

Remove the grains from the vanilla pod and reserve. Wash the berries. Boil the berries, vanilla pod, gelling sugar, and water for 5 minutes. Pour into a bowl to cool. Refrigerate.

Heat the oven to 160 C (convection oven) and grease two 22-24 cm springforms.
Dissolve the cocoa in the boiling water and cool.
Sift flour and baking powder into a bowl and mix in the salt.

Beat butter, sugar, and vanilla grains until creamy and beat in the eggs one at a time. Whisk in the cocoa mixture.

Whisk in the flour mixture and milk alternately and pour the batter into the springforms.

Bake in the middle of the oven for ca. 35 minutes, or until a toothpick inserted in the centre of the cakes comes out clean. Let cool in the pans for 10 minutes. OPen the forms, and move the cakes to a wire rack to finish cooling.

Press 1 1/2 dl of the blackberry filling through a chinois. Whisk the juice with the butter. Sift the powdered sugar and beat it into the butter mixture a bit at a time. Add red food colouring.

Slice the cakes into two layers each. Place one layer on a serving dish and spread with a thin layer of creme. Spread some filling atop the creme and place another layer atop. Repeat the process, ending with the last cake layer. Place the rest of the creme in a pastry bag with a rosette tip and make small “roses” on the cake to cover it (refer to photo.) Begin in the middle and pipe ca. 2 times around. Refrigerate the cake, but remove from the fridge at least 30 minutes before serving.

Chocolate Ice Cream Layer Cake with Caramel Sauce (Choko-islagkage med karamelsovs)

Chocolate Ice Cream Layer Cake



This recipe was found on Hjemmet 

250 g dark chocolate
250 g butter
250 g flour
2 tsp baking powder
pinch of salt
4 eggs
250g powdered sugar
Grains from 1 vanilla pod

Chocolate Ice Cream:
250 g dark chocolate
3/4 L milk
2 1/2 dl whipping cream
7-8 egg yolks
75 g sugar

Caramel Sauce:
250 g brown sugar
1 1/2 dl whipping cream
50 g butter
1-2 tsp flake salt

2 1/2 dl whipping cream, whipped to whipped cream
75 g dark chocolate or chocolate curls

Melt the chocolate and butter in a bowl over a waterbath. Blend flour, baking powder, and salt together. Beat the eggs airy with a hand mixer, add sugar and vanilla and beat a couple minutes more. Fold the chocolate/butter and flour mixture into the eggs and divide the batter between two greased and parchment-lined springforms (24 cm). Place in a 160 C convection oven for 25-35 minutes. Brownies are done when a toothpick inserted in the centre comes out clean. Let cool in pans for 10 minutes, then loosen the brownies from the forms’ edges with a palette knife and open them.

Ice cream:
Chop the chocolate and place in a bowl. Heat milk, half the cream, and the empty vanilla pod in a pot to just under the boiling point. Beat the egg yolks and sugar with a hand mixer until creamy and beat the warm milk mixture in. Pour it back into the pot and heat until it becomes creamy and reaches ca. 85 C. Do not let boil. Strain the warm milk miture over the chocolate and mix until the chocolate has melted. Let cool and pour in the rest of the cream. Run through an ice cream maker.

Caramel Sauce:
Blend everything together in a small pot and cook for a few minutes, until you have a caramel. Pour into a bowl and let cool.

Take the brownies out of the forms and clean the forms. Line one springform with freezer film and place a brownie layer in the form. Drizzle some caramel sauce over the layer and cover with half of the chocolate ice cream. Drizzle again with caramel sauce and place the second brownie layer atop. Drizzle with some caramel sauce (save some for garnish) and ice cream. Cover the form with freezer film and place in the freezer at least 6 hours, but preferably overnight. Arrange the cake on a serving dish and garnish with the rest of the caramel sauce, whipped cream, and shredded chocolate or chocolate curls. Freeze 20-30 minutes before serving.

Court Dessert (Hofdessert)

Court Dessert



This recipe was found on Alletiders Kogebog 

4 egg whites
200 g powdered sugar

50 g dark chocolate

5 dl whipping cream
1/2 vanilla pod

25 g dark chocolate

Beat the whites half stiff, add 4 tbsp of the powdered sugar and then beat very stiff. Fold in the rest of the powdered sugar.

Draw 5-6 rings of concentric sizes on parchment. The largest should be ca. 20 cm in diametre. Each ring should be 2-3 cm (in diametre) smaller than the first.

Place the meringue in a pastry bag with a tip and fill in the rings. If there’s any meringue left over, make little mounds of them.

Bake the meringue for ca. 60 minutes at 130 C, or until dried and able to come off the parchment. Cool completely.

Melt 50 g chocolate over a water bath. Glue the meringue rings together with the melted chocolate, using a baking brush. Keep the meringue mounds for decoration.

Beat the whipping cream stiff. Remove the grains from the vanilla pod and mix into the whipped cream. Cover the meringue tower with the whipped cream.

Melt 25 g chocolate over a water bath. Drizzle it atop the whipped cream. Decorate the sides of the tower with the meringue mounds (if you had any.)