Kärleksmums (best translated as Love Treats but sometimes translated as Love Mums) is one of Sweden’s most popular chocolate cakes and is a real classic. It may look a bit like a chocolate brownie with a coconut topping, but this is definitely a light and fluffy cake.
Most recipes for kärleksmums use a lot of cocoa powder and icing sugar (confectioner’s sugar), but I think if you are going to make a chocolate cake it needs to be really chocolaty without being too sweet, so I’ve reduced the amount of sugar and cocoa powder and added some extra chocolate. I promise you, chocolate addicts really can’t resist these cakes! John Duxbury
• On alla hjärtans dag (Valentine’s Day, but really “everyone one in my heart’s day”) cut the cakes out with a heart shaped cutter.
• If you get any left over, and I would be surprised, it is fine to freeze them as they freeze well.
|220 g||(1 cup)||butter|
|150 ml||(⅔ cup)||water|
|150 g||(⅔ cup)||caster (superfine) sugar|
|175 g||(1⅓ cups)||plain (all-purpose) flour|
|2 tsp||baking powder|
|3½ tbsp||good quality, unsweetened cocoa powder|
|150 g||(5¼ oz)||dark chocolate (70% cocoa solids), coarsely chopped|
|150 ml||(⅔ cup)||whipping cream (heavy whipping cream)|
|2 tbsp||strong black coffee, cold|
|150 g||(5¼ oz)||dark chocolate (70% cocoa solids)|
|50 g||(⅔ cup)||desiccated coconut (unsweetened shredded coconut)|
1. Preheat the oven to 200°C (400°F, gas 6, fan 180°C). Grease two 20 cm x 20 cm (8” x 8”) baking tins and sprinkle with breadcrumbs or line with baking parchment. (Swedes use breadcrumbs to help prevent cakes sticking to the tin.)
2. Melt the butter and then mix in the water and leave to cool.
3. Whisk the eggs and sugar together until light and airy—2 or 3 minutes on maximum speed in an electric mixer.
4. In a separate bowl, mix the flour, baking powder, salt and cocoa powder until thoroughly mixed and then fold into the egg mixture.
5. Fold in the butter mixture.
6. Pour the mixture into the two greased tins.
7. Sprinkle the chopped chocolate over.
8. Bake in the centre of the oven for about 15 minutes—a skewer should come out slightly sticky. Leave to cool in the tin for 5 minutes. (The top should look very chocolaty and a bit gooey - as shown.)
9. Meanwhile, boil the cream, then pour in the coffee and leave to cool slightly.
10. Break the chocolate for the glaze into rough pieces and add to the hot cream mixture. Stir until thoroughly mixed.
11. Spread over the cake and then sprinkle with the coconut.
12. Allow to cool a bit and then cut each tray into 9 or 16 squares with a knife or use a heart-shaped cutter as shown. (Kärleksmums are particularly nice when the chocolate is not quite set!)
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