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
- 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.
- 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).
- Add the butter mixture to the eggs and mix. Then sift all the dry ingredients and mix until just combined (DO NOT OVER MIX).
- Pour in a buttered, and cacao floured mold.
- Bake on 175 c or 350 for 15-20 min.
- Take out when the edges have set but the center of the cake is still jiggly.
- Let cool I room temp for 10 min, then place in the fridge for 20 min. Take out and serve!!
- Whip the heavy cream until soft peaks then add the mascarpone and fold gently until it’s fluffy cream.
- Serve with lots of berries, hazelnuts and powdered sugar!