Swedish Kladdkaka (chocolatey and moist
chocolate cake - mud cake):
2 eggs
1 cup fluffy beaten sugar
4 tablespoons cocoa powder
1/2 tablespoon vanilla sugar
1 pinch of salt
2/3 cup flour
1/2 cup melted butter
1.
Beat sugar and eggs until
fluffy
2.
Add the rest of the ingredients
and mix them together.
3.
At the end slowly add melted
butter into the mix to prevent the eggs from curdling.
4.
Preheat oven at 347F and let it
bake for 20min.
Filling - Choco mousse:
1 2/3 cups whipped cream
dark chocolate couverture
1.
Heat whipped cream carefully in
a pot and let chocolate carefully melt therein. - the mixture must not boil!
2.
After the chocolate melted let
the mixture cool down and stir every now and then.
3.
After the cool down let it
refrigerate (over night would be best)
Coating:
white couverture with red food coloring
white sugar pearls
1.
Spread cake with chocolate
mousse.
2.
Cut out a couple of layers with
a small, but high and square cake- cookie cutter, so it becomes a cake tower.
3.
Refrigerate the finished cake
towers for a couple of hours.
4.
Spread jam on the little cakes
and afterwards encase them with couverture and sprinkle them with sugar pearls.
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