Tag Archives: kladdkaka

Norwegian Smash & Kvikklunsj Brownies

May 22, 2018 | Leave a comment

 

Smash & Kvikklunsj Brownies

For Norway Day in Southwark Park this year, Bronte made a batch of brownies and stuffed them with the most delicious – and iconic – Norwegian chocolates.
By popular demand, here are the recipes.

The base recipe is the same, so just amend the filling.

It also works as a SMIL chocolate brownie (add Smil and salted caramel topping), Firkløver brownie (add more hazelnuts) – and pretty much anything you can think of trying. It’s the most versatile brownie base recipe, ever.

If you prefer a very sticky under baked brownie, use even less baking powder. But we find that just one teaspoon helps a bit.

Ingredients
• 200g good-quality, 70% dark chocolate (OR a mixture of milk and dark – if you prefer a less bitter end result)
• 250g unsalted butter
• 275g caster sugar
• 3 eggs
• 80g plain flour
• 1 tsp baking powder
• 50g good-quality cocoa powder (we use Fazer Cacao)
• Pinch of salt
• 1 tsp vanilla sugar (or extract)

Smash
• 2 bags of 100g Smash (200g in total), slightly smashed (ha! We mean crushed).
• Ready made toffee sauce or chocolate sauce (for decorating)

Kvikklunsj
• 3 bars of Kvikklunsj, cut into pieces
• A good large handful of mini marshmallows
• 50g pecan or walnuts – optional

Method
Pre-heat your oven to 170C and line a brownie tin (20cm x 20cm is good, but similar size can also be used – note baking times vary by oven).

Melt the butter and the chocolate in a bowl over simmering water – or in the microwave. Set aside to cool a little.

Whisk the egg and sugar, then slowly add the melted chocolate mixture.
Sift together the flour, cocoa, baking powder, salt and vanilla sugar – and fold into the chocolate mixture. If using vanilla extract, add at end.

Add 1/3 of the fillings to the mixture, then pour into the prepared tin. Add the rest of the filling on top (except the toffee sauce – and hold back a few marshmallows/chocolate too for decorating before serving).

Bake in the preheated oven for 25 to 30 minutes or until a skewer inserted into the side comes out clean – the middle can still be gooey but it should not wobble when you shake the pan. Leave to cool, then drizzle toffee sauce and the extra topping, cut into squares to serve.

Remember Bronte’s mantra: Ovens are not created equal and baking times always vary. Check your bakes.

Recipe: Kladdkaka – Sticky Swedish Chocolate Cake

November 13, 2014 | 8 Comments

This cake is possibly one of the most famous Fika cakes in all of Sweden. Every café has a version of Kladdkaka (which literally means ‘Sticky Cake’). Yes, it is a bit like an underbaked chocolate cake – and that is exactly what makes it so very good.

Kladdkaka is the best seller at the café. This is our Auntie Inga’s recipe.

It’s an easy cake to make – but watch the baking: too little and it’s a runny mess. Too much and it’s a stodgy dry cake. Watch it closely during the last few minutes of baking time.

 

Recipe: Kladdkaka – Sticky Swedish chocolate cake
Recipe Type: Baking
Cuisine: Scandinavian
Author: Bronte Aurell
Prep time:
Cook time:
Total time:
Serves: 6-8
Ingredients
  • 100g unsalted butter
  • 2 medium eggs
  • 200g caster sugar
  • 150g plain flour
  • 4 tbsp Fazer cocoa powder (or a good quality cocoa powder)
  • 1 tbsp vanilla sugar (we recommend Tørsleffs) or extract
  • A pinch of salt
  • Optional: 75g crushed mint sweets (e.g. these)
Instructions
  1. Melt the butter and leave to cool slightly
  2. Whisk the egg and sugar together until the mixture is light, fluffy and pale
  3. Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
  4. Fold in the melted butter until you are left with a smooth chocolate mixture
  5. Update 18/4/18: We couldn’t help but tinkering with these and added some crushed mint candies to the batter before baking – the result isa deliciously soft, mildly minty chocolate cake. So good!
  6. Pour into a lined cake tin. This recipe fits a normal 20x30cm tin. The cake will not rise, but it will puff up slightly during baking
  7. Bake at 180°C for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very soft in the middle, but not runny once it has cooled – but almost runny
  8. If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.


Serve with whipped cream or ice cream.

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