When autumn comes around I automatically starts craving deeper darker flavors, and it's from that craving that this recipe was made. Really chewy chocolate cake (Kladdkaka if you're Swedish), chewy salty caramel and whipped crème fraîche makes the most beautiful little combination of rich, salty and little bit of sour. Make, eat and enjoy this first little taste of autumn!
Chewy Chocolate Cake
120 g salted butter
250 g sugar
100 g eggs (2)
60 g flour
40 g cocoa powder
3 g salt
50 g dark chocolate
50 g pecan nuts
1. Start by browning the butter over medium heat. Stir while you do this and don't chicken out, you want there to be a nice amount of brown in there.
2. Put the sugar in a bowl and pour the butter over, give it a stir and put it in the fridge for a few minuts. We want the butter to cool off slightly before adding the eggs.
3. Put the flour, cocoa powder and salt in a bowl and give it a little stir.
4. Chop the chocolate and nuts in nice little chunks and keep in separate bowls until needed.
5. Add the eggs one by one to the butter/sugar mix and stir it in, you shouldn't whisk this since it needs no air.
6. Sieve in the flour mix and stir in and then stir in the chocolate chunks.
7. Pour into a 20 x 20 square tin lined with baking paper and sprinkle the nuts on top. Push them down slightly so they'll stick nicely.
8. Bake at 175° C for 40 - 45 minuts for a nice chewy cake.
9. Set aside to cool.
200 g sugar
50 g water
25 g glucose
125 g cream
50 g butter
2 - 4 g of salt, depending on how salty you want it
0,5 vanilla pod
1. Put the sugar, water and glucose in a pot and set over medium heat.
2. Warm the cream, butter salt and vanilla seeds over low heat until the butter melts.
3. Once the sugar has turned a nice dark golden brown you take it off the heat and add the cream/butter-mix in a slow steady stream while stirring. Be careful of steam and splattering!
4. Put it back on the heat and cook to 119° C.
5. Pour over the chocolate cake, move the pan around if the the caramel isn't flowing evenly.
6. Set aside to cool completely.
Whipped Crème Fraîche
4 dl crème fraîche
30 g icing sugar
1. Put the crème fraîche in a bowl and sieve in the icing sugar.
2. Whip to medium peaks.
1. Cut the cake in 9 equal pieces. If your caramel is feeling too soft to cut nicely you can pop it in the fridge for 30 minuts, but keep in mind that moisture melts sugar so this might make it all a bit melty.
2. Pop a blob of crème fraîche on top.
3. And we're done! Eat and enjoy!
If you are a fan of chocolate or caramel you should really give these a go, and come back soon for another autumn recipe! <3