Mini kladdkaka with peanuts
Lovely gooey mini variant of kladdkaka with peanuts
Kladdkaka is one of the best things there is, and this is a slightly modified version that is perfect for "fika". The result is a compact and sticky cake with a little extra luxury from salty and crunchy peanuts.
Normally, kladdkaka is served with whipped cream, but in this case, I think it's best to eat them as they are with a cup of coffee and some other cookies. I use muffin molds, which can be a bit difficult to handle as the cake tends to stick to the mold, but if you let them cool down completely and store them in the fridge until it's time to serve, it's usually relatively easy to get them out of the mold. Otherwise, you can eat them warm as well, but then you probably have to use a spoon and dig them out of the mold.
For even more luxury, I can imagine that a little caramel sauce drizzled over the cake could be good and give something of a snickers feeling, but it's not something I've tried yet.
The cakes will rise a bit in the oven and then collapse into the compact chocolate mass we call kladdkaka. I bake these for about 10 minutes in the oven, but it can of course vary depending on how sticky you want the cake to be.
If you'd rather make this cake in one large baking tin, that's fine too. Make sure to use a baking tin with a removable edge, which should be buttered and breaded. Also increase the time in the oven by about 5 minutes.
The cakes last a few days in the fridge and can also be frozen with good results.
|Energy||3426.15 kcal||285.51 kcal||455 kcal|
|Carbohydrates||331.32 g||27.61 g||44.00 g|
|Fat||206.25 g||17.19 g||27.39 g|
|Protein||75.38 g||6.28 g||10.01 g|
|Sugar||214 g||17.83 g||28.42 g|
|Salt||3.84 g||0.32 g||0.51 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Start the oven at 175°C.
- Mix the dry ingredients (flour, cocoa powder and baking powder).
- Beat eggs and sugar until fluffy.
- Melt the butter in a saucepan over low heat.
- Remove the saucepan with the melted butter from the heat and add the dark chocolate - mix until the chocolate melts.
- Mix the chocolate and butter into the beaten egg and sugar mix. Fold in the dry, now mixed, ingredients.
- Divide the batter evenly into 12 muffin molds in a muffin tray.
- Place a small dollop of peanut butter in the center of each mold. Sprinkle some coarsely chopped salted peanuts over it.
- Bake in a 175°C oven for about 10 minutes.
- Allow to cool completely and then store in the refrigerator.