Dessert
Swedish Kladdkaka with Pecans and Caramel
55 minVoor 8Nutri-Score E€€
E
55 min
55 minSwedish Kladdkaka with Pecans and Caramel
recept van
@fabriquebakery
@fabriquebakery
1 recept
1 import
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wat je nodig hebt
Ingrediënten
butter (melted, plus extra for the pan)Zuivel115 g
dark chocolate (chopped)Voorraadkast100 g
caster sugarVoorraadkast200 g
eggs (at room temperature)Zuivel2 stukken
plain flour (sifted)Granen90 g
cocoa powder (sifted)Voorraadkast30 g- vanilla extractVoorraadkast5 ml
saltKruiden en specerijen2 g
pecans (roughly chopped, toasted)Noten en zaden80 g- caramel sauce (for drizzling)Voorraadkast100 ml
per portie
Voedingswaarden
290kcal
- Koolhydraten
- 33 g
- Eiwitten
- 3 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Springvorm
Mengkom
Steelpan
Garde
Spatel
Oven
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 5
Cool
- Let the cake cool in the pan; the centre will sink slightly and stay gooey.
- Stap 6
Top and serve
- Scatter the toasted pecans over the cake.
- Drizzle with caramel sauce and serve.