Postre
Swedish Kladdkaka with Pecans and Caramel
55 minPara 8Nutri-Score E€€
E
55 min
55 minSwedish Kladdkaka with Pecans and Caramel
receta de
@fabriquebakery
@fabriquebakery
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
butter (melted, plus extra for the pan)Lácteos115 g
dark chocolate (chopped)Despensa100 g
caster sugarDespensa200 g
eggs (at room temperature)Lácteos2 piezas
plain flour (sifted)Cereales90 g
cocoa powder (sifted)Despensa30 g- vanilla extractDespensa5 ml
saltEspecias2 g
pecans (roughly chopped, toasted)Frutos secos y semillas80 g- caramel sauce (for drizzling)Despensa100 ml
por ración
Nutrición
290kcal
- Carbohidratos
- 33 g
- Proteínas
- 3 g
- Grasas
- 16 g
lo que usará
Utensilios
Molde desmontable
Bol
Cazo
Varillas
Espátula
Horno
paso a paso
Preparación
- Paso 1
Prepare the pan and oven
- Grease a springform pan with butter and line the base with baking paper.
- Preheat the oven to 175 °C.
- Paso 2
Melt the butter and chocolate
- Melt the butter in a saucepan over low heat.
- Remove from the heat and stir in the chopped dark chocolate until smooth.
- Paso 3
Make the batter
- Whisk the eggs and caster sugar until pale and slightly thickened.
- Stir in the melted butter and chocolate mixture and the vanilla extract.
- Fold in the sifted flour, cocoa powder and salt until just combined.
- Paso 4
Bake the kladdkaka
- Pour the batter into the prepared pan and smooth the top.
- Bake until the edges are set but the centre is still soft and slightly wobbly.
- Paso 5
Cool
- Let the cake cool in the pan; the centre will sink slightly and stay gooey.
- Paso 6
Top and serve
- Scatter the toasted pecans over the cake.
- Drizzle with caramel sauce and serve.