If you've been following me for a long time now (pre Steemfest 3), you might know the good ol' Mokkakka from a post awhile ago. But if you don't know, Mokkakka is just a fusion of two words: mokka (=mocha) and kakka (=poop). The reason is not that Mokkakka tastes like shit (although it arguably resembles it), but it's just that they rhyme well together – a word play which is just fun to say.
This Mokkakka was actually made four months ago when me and my friends spent the New Year's at a cottage. I guess I'm posting it now, because I don't have any other ideas for a post.
Alright, the first step to making sure you'll get good Mokkakka is doubling the amount of all ingredients in the recipe. I don't actually remember the exact amounts... I'm not a food blogger anyway, though I once thought I was, but whenever I think I've found "the thing", my brain goes "haha, just kidding, you're not interested anymore". That's why I'd probably just say that I'm a poster. Not one of those hanging on a wall... you know what I mean.
Ehm, like I was saying, double everything, and if you can, double – or even triple – the amount of cooks. You can never have too many cooks.
Also, the secret ingredient for making good Mokkakka, is a spice, aka. booze, preferably coco-liquor, rum or something like that. Maybe a bit of whiskey even, if you're feeling adventurous.
If you did everything right (doubled the ingredients), you should end up with something like in the following, the essence of Mokkakka: so much dough that it barely fits on the plate.
Meanwhile you're waiting for the dough to get even bigger, you can fiddle some frankfurters just for fun.
"Wait, I've seen this before!"
Yes, that is correct.
They're trying to escape.
Ok, so now because the base of Mokkakka is so huge, you have to divide it into two so that the frosting won't flood all over the house.
Btw, you can never have enough of coco: when you double other ingredients, quadruple coco.
For the frothing, the special sauce is again, booze – rum, more specifically.
However, you should never forget the most important rule of making Mokkakka: always put more coco than you think you need.
Now we can get to the real deal where the Mokkakka is so infamous for.
The sexy frothing.
Which you can never have enough of.
As a cherry on top, add some strösseli. Then just let it cool outside for a while, and it's ready to be served.
... do you put some sausages in it?
I think not. But not sure. Would you?
You call mokkakakku mokkakka too, so why wouldn't you put sausages in it. You bastard. I can understand the alcohol, but still...
Sausages.
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Lol, no sausages were harmed with mokkakka or the other way around. The sausages were there only as half time amusement :D
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Phew, I did get a little bit worried already :D
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Is it actually edible?!
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If it doesn't contain the frankfurters, it should be wonderful.
I think that's kind of gotten it's inspiration from a non-alcoholic coffee-flavored chocolate "cake", but that's more in an adult taste because it's got all the booze in it. I trust in him, Finnish people know their booze and cakes.
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Yes, it is basically "mokkapalat" (mocha brownies?), but with our custom modifications.
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We have prepared and eaten this thing several times by now and I'm still alive, so you can make your own conclusions.
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I really hope the frankfurters didn't go into the mokkakka...
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Why is everybody thinking that? We were just making a meal simultaneously :D
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You got a 50.83% upvote from @ocdb courtesy of @celestal! :)
@ocdb is a non-profit bidbot for whitelisted Steemians, current max bid is 45 SBD and the equivalent amount in STEEM.
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Simply beautiful .
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Yes! Finally somebody gets it :D
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Hi @celestal!
Your post was upvoted by @steem-ua, new Steem dApp, using UserAuthority for algorithmic post curation!
Your UA account score is currently 4.398 which ranks you at #2353 across all Steem accounts.
Your rank has not changed in the last three days.
In our last Algorithmic Curation Round, consisting of 188 contributions, your post is ranked at #71.
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