For our final three days of wintering in Europe, we flew to Dublin. Unfortunately, the weather was terrible, which we were told was pretty normal for them. We did all of the requisite visits and enjoyed them all. We also did a river tour but unfortunately, the tour boat had neither heat nor any anti-fogging equipment and we could barely see out through the teaming rain. I got a refund.
Low-Carb Kladdkaka (Swedish Chocolate Cake)
Makes one 20 cm cake
Ingredients:
- 150 g Erythritol
- 140 g almond flour
- 50 g cocoa powder
- 10 g baking powder
- 10 mL vanilla
- 120 g butter
- 2 eggs
- 75 mL milk
Directions:
- Preheat your oven to 350°F. Add the butter to a saucepan and melt it. Add the sugar and stir until it is dissolved. Cool. Add the vanilla, egg and milk and and whisk well.
- Add the flour, cocoa powder and baking powder to the bowl of your food processor. Pulse for a couple of minutes so the almond flour is slightly finer texture and it’s well incorporated with the other dry ingredients.
- Pour the butter mixture into the food processor in an even stream while processing. Mix well, scraping down the sides as required.
- Lightly grease a round tin about 20cm in diameter (I used a spring-form tin). Spoon the batter into the tin and smooth out to the edges (it is rather thick). Resist the urge to try this batter, it’s seriously good and you won’t be able to stop.
- Bake in the preheated oven for 25 minutes before removing and allowing to cool for ~10 minutes before carefully removing from the tin. Try not to over-bake the cake. If you do, all delicious gooeyness may be lost!
- Serve with a cherry sauce or whipped cream.
It’s not quite as decadent as the Bete Noire but it’s pretty close.
Kitcheninspirations 