Dessert
Swedish Kladdkaka with Pecans and Caramel
55 minPour 8Nutri-Score E€€
E
55 min
55 minSwedish Kladdkaka with Pecans and Caramel
recette de
@fabriquebakery
@fabriquebakery
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
butter (melted, plus extra for the pan)Produits laitiers115 g
dark chocolate (chopped)Épicerie100 g
caster sugarÉpicerie200 g
eggs (at room temperature)Produits laitiers2 morceaux
plain flour (sifted)Céréales90 g
cocoa powder (sifted)Épicerie30 g- vanilla extractÉpicerie5 ml
saltÉpices2 g
pecans (roughly chopped, toasted)Fruits à coque et graines80 g- caramel sauce (for drizzling)Épicerie100 ml
par portion
Nutrition
290kcal
- Glucides
- 33 g
- Protéines
- 3 g
- Lipides
- 16 g
ce que vous utiliserez
Ustensiles
Moule à charnière
Saladier
Casserole
Fouet
Spatule
Four
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 5
Cool
- Let the cake cool in the pan; the centre will sink slightly and stay gooey.
- Étape 6
Top and serve
- Scatter the toasted pecans over the cake.
- Drizzle with caramel sauce and serve.