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Swedish Chocolate Brownie Kladdkaka
Swedish Chocolate Brownie Kladdkaka
Swedish Chocolate Brownie Kladdkaka
1 tbsp unsalted butter
1 tbsp dried breadcrumbs
100 g unsalted butter
200 g caster sugar
1/2 tsp vanilla extract
50 g cocoa powder
2 large eggs
140 g plain flour
1 pinch salt
100 g raspberries
100 g blackberries
100 g blueberries
2 tbsp caster sugar
1 pinch dried lavender
1 tsp balsamic vinegar
1 tbsp icing sugar to dust
300 g crème fraîche
  1. Preheat the oven to 180ºC and grease a cake tin (23cm diameter) with the 1 tbsp of butter then line the bottom with baking paper. Scatter dried breadcrumbs over the inside of the tin to stick to the butter. Melt the 100g of butter in a saucepan, then beat in the sugar and vanilla extract. Mix in the cocoa powder, then leave to cool for 5 minutes before cracking in the eggs and beating everything together with the flour and salt. Pour into the lined and breaded tin as soon as it’s all smooth. Bake for 20 minutes, then remove from the oven and cool to room temperature before cooling in the fridge for a few hours.
  2. Tip all of the berries into a mixing bowl with the sugar, lavender and balsamic vinegar. Gently mix the ingredients and leave to sit for 20 minutes. Dust the brownie with icing sugar, slice and serve with crème fraîche and berries on the side.
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