Serving Size:
8 slices
Time:
Difficulty:

Ingrediens:

For the kladdkaka:

  • 100 g butter browned 
  • 1,5 tbsp powdered milk
  • 100 g dark chocolate 
  • 2 eggs
  • 1,5 dl | 2/4 cup sugar 
  • 0,5 dl | 1/4 cup brown sugar
  • 1 tbsp espresso powder
  • 1 dl | 1/2 cup flour
  • 1/2 dl | 1/4 cup cacao
  • 2 tsp vanilla 
  • 0,5 tsp salt

For the cream:

  • 1 dl | 1/2 cup heavy cream
  • 100 g mascarpone cream
  • 2 tsp vanilla extract

Directions

  1. Start by browning the butter and set aside to cool for 3 min, then add the powdered milk and mix. Add the chocolate and espresso powder then set aside.
  2. In a separate bowl combine the eggs and sugar and whip until pale and fluffy ( make sure that the sugar crystals have evaporated, you can test that by rubbing a little bit of the mixture between your fingers).
  3. Add the butter mixture to the eggs and mix. Then sift all the dry ingredients and mix until just combined (DO NOT OVER MIX).
  4. Pour in a buttered, and cacao floured mold.
  5. Bake on 175 c or 350 for 15-20 min.
  6. Take out when the edges have set but the center of the cake is still jiggly.
  7. Let cool I room temp for 10 min, then place in the fridge for 20 min. Take out and serve!!
  8. Whip the heavy cream until soft peaks then add the mascarpone and fold gently until it’s fluffy cream.
  9. Serve with lots of berries, hazelnuts and powdered sugar!

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