Something so marvelous, between a flourless cake(the type that melts in your mouth)
and a fudge brownie. In Sweden it is called, Kladdkaka.
What a fun recipe from a cute little cookbook. The book has fun
Scandinavian recipes, plus so much more.
I have enjoyed reading it from cover to cover.
Recipe Source: Scandikithchen the Essence of Hygge by Bronte Aurell
As Always,
ENJOY!
Ingredients
- 100g /1 stick unsalted butter
- 2 medium eggs
- 200g/ 1 cup caster sugar
- 150g/ 1 cup plain flour
- 4 tbsp Fazer cocoa powder (or a good quality cocoa powder)
- 1 tbsp vanilla sugar (we recommend Tørsleffs) or extract
- A pinch of salt
- Whipped cream to serve
Instructions
- Melt the butter and leave to cool slightly
- Whisk the egg and sugar together until the mixture is light, fluffy and pale
- Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
- Fold in the melted butter until you are left with a smooth chocolate mixture
- Pour into a greased and parchment lined cake tin. This recipe fits a normal 8 inch deep round cake tin. The cake will not rise, but it will puff up slightly during baking
- Bake at 180°C/350 F for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very soft in the middle, but not runny once it has cooled – but almost runny
- If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.
- Serve with whipped cream, dusted with Cocoa powder.
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