Blond Kladdkaka
Blond Kladdkaka

Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a special dish, blond kladdkaka. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Blond Kladdkaka is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. Blond Kladdkaka is something which I’ve loved my whole life. They are nice and they look wonderful.

Not to worry, this is still within the "chocolate realm". Visa fler idéer om recept, bakning, mat. Kladdkaka, or chocolate sticky cake, is Sweden's gift to all chocoholics. It is rich, fulfilling and ready to eat within the hour.

To begin with this particular recipe, we must prepare a few ingredients. You can have blond kladdkaka using 16 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Blond Kladdkaka:
  1. Make ready Cake:
  2. Prepare Unsalted Butter, 113g + More For Greasing
  3. Make ready Icing Sugar, For Dusting
  4. Get High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 113g
  5. Take 90 g Eggs,
  6. Prepare 50 g Demerara Sugar,
  7. Get 50 g Dark Muscavado Sugar,
  8. Make ready 2 TBSP Limoncello,
  9. Prepare 113 g Unbleached All-purpose Flour,
  10. Get Pinch Sea Salt,
  11. Take Lemon Zest, 1/2 Lemon Zest
  12. Get Caramelized White Chocolate Ganache:
  13. Make ready High Quality White Chocolate Preferably Valrhona or Callebaut At Least 30%, 100g
  14. Make ready 66 g Heavy Whipping Cream,
  15. Make ready Pomegranate, For Garnishing
  16. Prepare Pinch Matcha Salt,

Melt the butter and leave to cool slightly; set aside. Whisk the eggs, sugar and vanilla together using electric beaters until light, fluffy and pale. This recipe includes a traditional (and whole wheat) option as well as a gluten-free, dairy-free and vegan version. Do not use a mixer for this.

Steps to make Blond Kladdkaka:
  1. Prepare the cake. - - Preheat oven to 175 degree celsius or 350 fahrenheit. - - Grease the cake pan with butter. - - Lay parchment paper at the bottom and at the sides as well. - - Brush the paper with butter and dust icing sugar over the top. - - Swirl to coat every nooks and cranny with the icing sugar.
  2. Tap out any excess. - - Set aside until ready to use. - - Melt butter in a skillet over medium heat. - - Once the butter has melted, remove from heat and add in the white chocolate. - - Mix to combine well and until the chocolate has melted. - - Set aside until ready to use.
  3. In a large mixing bowl, add eggs and sugar. - - Using a hand mixer, whip for about 7 mins or until tripled in volume. - - Stir limoncello into white chocolate mixture. - - Fold the chocolate mixture into the egg mixture. - - Once the chocolate mixture has fully incorporated, fold in the flour. - - Once the flour has fully incorporated, add in salt and lemon zest.
  4. Give it a final fold and transfer it into the prepared cake pan. - - Wack into the oven and bake for 20 to 25 mins. Do not bake longer than 25 mins. - - The center should be still soft and molten. - - Set aside to cool down completely.
  5. While the cake is cooling down, prepare the ganache. - - Adjust the temperature of the oven to 120 degrees celsius or 250 fahrenheit. - - Transfer white chocolate into a heatproof bowl and wack into the oven. - - Bake for 10 mins. - - Remove the chocolate from the oven and fold to smoothen.
  6. It will be very stiff and hard to fold at 1st. Continue folding until smoothen.* - - Wack the chocolate into the oven and bake for 10 mins. - - Remove from oven, fold and bake. - - Continue the process until the white chocolate turns into a caramel color. - - *I stopped mine at the 7th interval.*
  7. Fold in the cream in 1/3 portions. - - When the cream has fully incorporated, you should get a deep dark caramel color. - - Once the cake has completely cool, drizzle in the caramelized white chocolate ganache. - - Swirl to level the ganache.
  8. Chill in the fridge overnight. - - The next day, unmold onto a serving plate or a cake stand. - - Sprinkle matcha salt and pomegranate over the top. - - Slice and serve. - - To make matcha salt, blitz 1 TBSP of maldon sea salt and 1 TSP of matcha until powdery in a spice grinder.

This recipe includes a traditional (and whole wheat) option as well as a gluten-free, dairy-free and vegan version. Do not use a mixer for this. You should hand stir all this together. First stir all the butter, sugar and eggs. Then add the cocoa, vanilla, flour and salt.

So that is going to wrap it up with this exceptional food blond kladdkaka recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!