I’ve been anxious to post this recipe shoot for a while now and finally have the opportunity! This shoot was a special one indeed, as I had a special guest in town, Stacey Clark, from Perth in western Australia. We found each other on Instagram and when I heard she was coming Portland for a visit, I knew we should take the wonderful opportunity to plan a collaborative shoot together. She’s a fabulous stylist for intimate gatherings and editorial shoots, and has the privilege of being the Perth representative for Kinfolk Magazine.
You’ll get to hear more about Stacey and what she’s up to shortly, with a full interview here on Portland Fresh. If you’re curious, feel free check out her site here. I’m sure you’ll enjoy seeing what she’s up to across the sea!
This shoot took place at Suzanne Fuoco’s house, founder of the renowned Pink Slip Jam and one of the featured cooks in the Kinfolk Table. She was so sweet to open her home for the day! Eva Kosmas Flores also joined us and it was delightful, us three being able to work together.
The photos in this collection are styled by both Stacey and Eva, the photography by yours truly. The incredible cake recipe is by the ever amazing Linda Lomelino of Call Me A Cupcake blog. It is one of the best cakes I’ve ever had and will remain a staple in my kitchen for years to come! It’s so rich, yet light and there are no words to describe just how very delicious it is.
SWEDISH CHOCOLATE CAKE
8-10 servings
Recipe direct from Call Me A Cupcake Blog
One of the most popular Swedish recipes, and one of the easiest as well! My version is flourless which takes the chocolate to another level. For a soft and sticky cake, serve it at room temperature. If you prefer a more dense, chewy cake, serve it cold. I prefer it cold, with a big dollop of sweetened whipped cream. { words by Linda Lomelino }
Ingredients
250 g (2 sticks + 1 1/2 tbsp) butter
250 g (8.8 oz) coarsely chopped dark chocolate (70%)
1/3 cup + 1 1/2 tbsp (100 ml) strong coffee or espresso (or water)
4 large eggs, at room temperature
3/4 cup + 1 1/2 tbsp (180 g) sugar
1 tsp vanilla sugar or 1/4 tsp vanilla powder
pinch of salt
To serve
Powdered sugar
Whipped cream
Milk chocolate curls
Directions
1. Heat oven to 175° (350F). Grease a springform pan (22-25 cm / 8-10 inches) and cover the base with baking paper.
2. Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside.
3. In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes.
4. Stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt.
5. Pour batter into the prepared springform pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. I prefer the cake when it’s been in the fridge for a couple of hours. Dust powered sugar on top.
6. Whip cream with some powdered sugar (to taste) and vanilla powder.
7. To make the chocolate curls, put milk chocolate in a warm place for a few minutes, then use a cheese slicer to make curls.
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