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Swedish Kladdkaka with Pecans and Caramel
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Swedish Kladdkaka with Pecans and Caramel

55 minPorcje: 8Nutri-Score E€€
od @fabriquebakery1 importugotowano 0 razy
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Składniki

8 osób
  • butter (melted, plus extra for the pan)Nabiał115 g
  • dark chocolate (chopped)Spiżarnia100 g
  • caster sugarSpiżarnia200 g
  • eggs (at room temperature)Nabiał2 kawałki
  • plain flour (sifted)Produkty zbożowe90 g
  • cocoa powder (sifted)Spiżarnia30 g
  • vanilla extractSpiżarnia5 ml
  • saltPrzyprawy2 g
  • pecans (roughly chopped, toasted)Orzechy i nasiona80 g
  • caramel sauce (for drizzling)Spiżarnia100 ml

na porcję

Wartości odżywcze

290kcal

Węglowodany
33 g
Białko
3 g
Tłuszcz
16 g
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Przybory

  • Tortownica
  • Miska
  • Rondel
  • Trzepaczka
  • Łopatka kuchenna
  • Piekarnik

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Cool

    • Let the cake cool in the pan; the centre will sink slightly and stay gooey.
    Krok 5

  6. Top and serve

    • Scatter the toasted pecans over the cake.
    • Drizzle with caramel sauce and serve.
    Krok 6
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