Kladdkaka with Milk Chocolate and Toffee

Kladdkaka with Milk Chocolate and Toffee
Kladdkaka with Milk Chocolate and Toffee
Votes: 1
Rating: 5
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Kladdkaka with Milk Chocolate and Toffee
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Servings Prep Time Cook Time
8servings 10minutes 20minutes
Servings Prep Time
8servings 10minutes
Cook Time
20minutes
Ingredients
Servings: servings
Units:
Ingredients
Servings: servings
Units:
Instructions
  1. Preheat oven to 350F and butter an 8-9” cake pan or springform. Line bottom with a buttered disc of parchment (‘cartouche’).
  2. Melt butter and set aside to cool a bit. In a medium bowl whisk eggs, sugar and vanilla together until smooth and light colored. Whisk in the melted butter in two additions. Sift the cocoa, flour and salt into the egg mixture and fold gently to just combine. Transfer to the prepared pan, smooth out a bit and bake for 20 minutes until the top is just set. It will be sticky underneath. Turn off the oven, top the cake with the chocolate and toffee and return the pan to the oven for 4-5 minutes to slightly melt the topping. Let cool a bit before transferring to a serving plate.
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Recipe Notes