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SWEDISH CHOCOLATE BROWNIE

Kladdkaka is another name for this Swedish chocolate brownie. It's divine! A must try for your baking list. A gooey centre and crusty brownie edge all served with sea salt, creme fraiche and macerated berries. It's the ultimate chocco dessert.

INGREDIENTS

Kladdkaka

Berries

To serve

STEP-BY-STEP-GUIDE

LINE A BAKING TIN

Preheat the oven to 180ºC. Grease a 23cm cake tin with butter and line the bottom with baking paper. Scatter dried breadcrumbs over the inside of the tin to stick to the butter.

MAKE THE FILLING

Melt the butter in a saucepan, then beat in the sugar with a drop of vanilla. Mix in the cocoa, then make sure it's not too hot before cracking in and beating together the eggs, flour and salt. Pour into the lined and breaded tin as soon as it's all smooth.

BAKE

Bake for 20 minutes, then remove from the oven and cool to room temperature, before cooling in the fridge for an hour or two.

MACERATE THE BERRIES

Tip all of the berries into a bowl with the sugar, lavander and balsamic vinegar. Gently mix the ingredients and leave to sit for 20 minutes.

SERVE

Dust the kladdkaka with icing sugar. Slice the kladdkaka and serve with crème fraiche and a spoon of berries. Serves 8