Kladdkaka - Swedish Mud Cake Brownie

When I was a volunteer in Sweden this was one of my favourite desserts, then later I modified it according to my taste. Kladdkaka - Swedish Brownie or Mud Cake has a quick and easy recipe: you don't need your scale or hand mixer just a measuring jug and a fork to prepare this sticky chocolate cake.

Ingredients

Kladdkaka

100 ml flour
100 ml sugar
100 ml demerara
3-4 tbsp cocoa powder
1 tsp cinnamon
100 g melted butter
2 eggs
1 tsp vanilla extract or some vanilla bean paste, or vanilla sugar

Instructions

Set the oven to 180 °C, then prepare the dough.
Put the dry ingredients in a measuring jug: flour, sugar, demerara, cocoa powder and cinnamon.
Add the melted butter, eggs and vanilla extract.
Stir the ingredients together in the jug with a fork then pour this mixture into a small lined tin. It's good to know that the height of the cake will be about the same as the height of this mixture.
Bake it for 20 minutes, then let it cool down a bit.

You can add any fruits, nuts or toppings to your freshly baked Kladdkaka. For the doughnuts, simply pipe the batter into a greased doughnut tin and bake it.

Bake the brownie, then let it cool down completely.
Break the dough with your hands into a moist crumb.
Add about 3-5 tbsp milk and mix into the crumb until it turns into a softer, not crumbling dough that is easy to form. The amount of milk depends on how much liquid your own bake will require.
Form small balls and shape them into cones with a flat base.
Use Choco Pops or similar, chocolate flavoured, shell-shaped muesli and start inserting them into the brownie cones from bottom to top. You can create separate layers or create a spiral-like line.
Let the cones set a bit, then serve them with a light icing-sugar dust.