Kladdkaketryfflar

Ingredients (cake):
75 g butter
0.5 teaspoon vanilla
1 dl water
1.5 dl milk
1 egg
3 dl flour
1 dl cocoa
1 teaspoon baking soda
1 teaspoon baking soda
2.5 dl granulated sugar

Do this:
1. Preheat the oven to 175 degrees celsius.
2. Melt the butter in a saucepan.
3. Add the vanilla sugar, water, milk and eggs to the butter.
4. Mix the flour, cocoa, baking soda, baking powder and sugar, and sift down into the butter mixture.
3. Whisk until smooth.
4. Bake in middle of oven for about 15 minutes.
5. Let the cake cool thoroughly and then crumble it by hand or with electric mixer.
6. To create a malleable truffle batter you need to add somefrosting.

Ingredients (frosting):
100 g of milk chocolate
100 g Philadelphia cheese
25g butter
25g icing sugar

Do this:
1. Melt the chocolate in a water bath or in the microwave at 30 second interval between which you move om.Låt cool thoroughly.
2. Whisk together the cream cheese, butter and powdered sugar.
3. Stir in the cooled chocolate and beat up a fluffy conveying.

Now mix the frosting with the cumbles until everything is mixed up and let the batter rest in the refrigerator for about 30 minutes. Prepare a plate or tray (this needs to be the size that fits in the fridge / freezer) and cover parchment paper.

Roll the batter into equal balls, and place on the parchment paper. Leave in the freezer until they are really cold. Meanwhile, melt 300 g of dark chocolate in the microwave or over a water bath.

Remove the balls from the freezer and dip each ball in the dark chocolate. Take up with a fork and let excess chocolate drain, put it back on the plate and garnish with crushed hazelnuts. Store in refrigerator.