Kladdkaka med nutellaganache

Fredagar tycker jag ska firas med en riktigt god kladdkaka. Typ som den här kladdkakan, eller egentligen små kladdkakor, med nutellaganache. Och det är lika fantastiskt som det låter! Nutellaganachen är inte bara lyxigt blank och underbar att dekorera bakverk med, den är också himmelskt len och god. Ett väldigt enkelt och gott sätt att piffa till sin kladdkaka på!

Jag bakade det här receptet i 6 stycken små silikonformar som egentligen är avsedda för att baka minipajer i men det går lika bra att baka samma recept i en vanlig rund form med diameter på 20 cm.

English translation:

There’s nothing more delicious than a Swedish mudcake ”kladdkaka”. It’s amazing as it is but with a silky nutella ganache, you will take your kladdkaka to new levels.

If you bake this in a round baking pan with removable edges (diameter 20 cm), the recipe will give you 6-8 pieces. However, this time I baked my mudcake in cute little silicon molds which gave me 6 generous servings. Both ways are of course fine!

Swedish mudcake ”kladdkaka” with nutella ganache

Ingredients (mudcake):
100 g butter
3/4 cup granulated sugar
1/2 cup brown sugar
1 pinch vanilla powder
2 eggs
3/4 cup all purpose flour
1/2 cup cocoa powder
1 pinch salt

Set your oven to 390 F. Melt the butter and carefully combine with the rest of the ingredients just until you have an even batter. The secret behind the perfect Swedish mudcake is to not mix too much. Put the batter in a round baking pan (diameter 20 cm) or in smaller silicon molds (mine hade a diameter of approx. 5 cm). Make sure to cover the pan with parchment paper (not needed for silicon molds). Bake for 20 minutes in the middle of the oven or until the edges are baked and you still have a soft and a bit loose middle.

Let the mudcake cool in the refrigirator while you u your nutella ganache.

Ingredients (nutella ganache):
200 g nutella
1/2 cup heavy whipping cream

Put the nutella in a heat proof bowl. Heat the whipping cream in a saucepan and remove from heat just before it starts to boil. This is essential for a perfect nutella ganache. Pour the hot cream over the nutella and mix very careful until you get an even batter. Let rest in the refrigirator until it gets a thicker consistency that you can pipe with. For the style I made in my picture, you need a JEM 121 tip.

Decorate your mudcake with the ganache and let it rest in the refrigirator. The Swedish mudcake is always at it’s best after a good night of sleep in the refrigirator.