Today's recipe comes from a Russian student in Moscow studying Swedish,. Kärleksmums is a traditional chocolate cake from Sweden. It vaguely reminds me of the espresso brownies my husband and I make, but not nearly as dense and heavy. For those of you who may be gluten-free, Pamela's Artisan Flour Blend has works beautifully for my gluten-free cakes. *Note: I don't receive any compensation from Pamela's for the link, it is simply a personal recommendation. If you're lactose intolerant like I am, I'd also swap the heavy cream for cashew milk or even water as you would for a confectioner's sugar glaze, just use less and add in increments until you're happy with the consistency.
A bit of trivia for you, my paternal great-grandparents emigrated from Sweden to the Northern USA during the Homestead Act in the early 1900s. They were processed through Chicago and settled in Minnesota. Since then the family has moved from Minnesota to Michigan to California. From there my father moved us to Texas when I was a child. I can't find much of a history on the dessert, but I love to think of distant relatives or ancestors making this popular treat.
Here is a link for a Kärleksmums recipe:
http://www.swedishfood.com/swedish-food-recipes-biscuits-cakes/304-love-treats
Bon apetit and Happy Postcrossing!
Diana
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