Love Treats

Kärleksmums

A plate of Swedish Kärleksmums (Love Treats)

Kärleksmums is one of Sweden’s most popular chocolate cakes and a real classic. It may look a bit like a chocolate brownie with chocolate icing and decorated with coconut, but it is much lighter and fluffier than a brownie.

Kärleksmums does not translate easily and so they are known by many different names in English including Love Cakes, Love Mums, Choco-coco Squares, Love Yums and, my favourite, Love Treats.

There are two recipes below. The first version is adapted from Vår kokbok, Sweden’s most popular and comprehensive cookery book. The second recipe is more chocolatey and uses less sugar. John Duxbury

Summary

Recipe summary for Swedish Kärleksmums (Love Treats)

Tips

Heart-shaped Swedish kärleksmums on a plate

• 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 and share them with everyone close to your heart, not just your lover!
• The cakes keep well in an airtight container for about a week, but they also freeze well.
• Personally I prefer the second topping as it is thicker and more chocolatey.

Vår kokbok version

A plate of Swedish Kärleksmums (Love Treats)

Ingredients

150 g (⅔ cup) butter or margarine
3   eggs
240 g (1 cup) caster (superfine) sugar
50 g (3⅓ tbsp) sunflower oil
50 g (3⅓ tbsp) milk
50 g (7 tbsp) cocoa powder
150 g (1¼ cups) plain (all-purpose) flour
2 tsp   baking powder


Topping

75 g (⅔ cup) butter or margarine
75 g (5 tbsp) strong black coffee, cold
25 g (3 tbsp) cocoa powder
1 tbsp   vanilla sugar
210 g (1¾ cups) icing sugar (powder sugar)
50 g (¾ cup) dessicated coconut (unsweetened shredded coconut)

Method

1. Preheat the oven to 200°C (400°F, gas 6, fan 180°C). Line a 20 x 30 cm (8” x12”) baking tin (pan) with greaseproof paper or grease the pan and sprinkle with breadcrumbs.

2. Melt the butter in a saucepan over a low heat.

3. Meanwhile, whisk the eggs and sugar together until light and airy—2 or 3 minutes on maximum speed using an electric whisk.

4. Add the melted butter, oil and milk to the whisked eggs.

5. In a separate bowl, mix the flour, baking powder and cocoa powder and then fold into the egg mixture.

6. Pour the mixture into the prepared tin (pan) and bake for 25-30 minutes, until just set and an inserted skewer comes out clean. Let the cake cool in the tin (pan).

7. Carefully melt the butter for the topping and then add the coffee, cocoa powder and sugars. Stir until thoroughly incorporated. Leave to cool until stiff and then spread over the cake. Sprinkle over the coconut.

8. When cold, cut into 5 x 5 cm (2” x 2”) squares.

Downloads

printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf

Very chocolatey version

A plate of Swedish Kärleksmums (Love Treats)

Ingredients

220 g (1 cup) butter
150 ml (⅔ cup) water
3   large eggs
150 g (⅔ cup) caster (superfine) sugar
175 g (1⅓ cups) plain (all-purpose) flour
2 tsp   baking powder
pinch   salt
3½ tbsp   good quality, unsweetened cocoa powder
150 g (5¼ oz) dark chocolate (70% cocoa solids), coarsely chopped


Topping

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)

Method

1. Preheat the oven to 200°C (400°F, gas 6, fan 180°C). Line a 20 x 30 cm (8 x 12”) baking tin (pan) with greaseproof paper or grease the pan and sprinkle with breadcrumbs. (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 using an electric whisk.

4. In a separate bowl, mix the flour, baking powder, salt and cocoa powder and then fold into the egg mixture. Gradually add the butter and water mixture and, when thoroughly incorporated, pour it into the prepared tin (pan). Finally, sprinkle the chopped chocolate over the top.

5. Bake in the centre of the oven for about 15 minutes until just set—a skewer should come out slightly sticky. Leave to cool in the tin.

6. Meanwhile, boil the cream, then pour in the coffee and leave to cool slightly.

7. Break the chocolate for the glaze into rough pieces and add to the hot cream mixture. Stir until thoroughly mixed.

8. Spread over the cake and then sprinkle with the coconut.

9. When cold, cut into 5 x 5 cm (2” x 2”) squares.

Downloads

printer copy sb  printer version.pdf

Phone and tablet h32  phone & tablet version.pdf

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Editor and Founder