Saffron and White Chocolate Mudcake

A marriage made in dessert-heaven.

Especially during christmas-time, saffron is a very common ingredient in the swedish kitchen. “Kladdkaka” is the name for this relatively compact but gooey kind of mudcake. So far, I have only tasted the brown chokolate “kladdkakas”, until a very dear neighbor served me this divine white version with saffron. One of the best desserts for a long time and I do not want to hide this pearl of a cake from you. Of course, it is easy and quick to make and it fits perfectly to christmas!

Ingredients: 

  • 100 gr. butter
  • 1/2 gr. saffron
  • 100 gr. white chocolate
  • 2 eggs
  • 200 gr. caster sugar
  • 120 gr. flour
  • butter to grease the cake tin

Preparation:

Preheat the oven to 175 degrees Celsius.

Grease a cake tin (about 20 to 25 cm Ø) with detachable edges.

Melt the butter in a pot, then take it off the heat. Add the crushed saffron.

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Chop the chocolate into smaller pieces,

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add to the melted butter and stir until the chocolate is melted too.

Mix the eggs and the sugar in a bowl.

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Add the chocolate-saffron-butter mixture,

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then add the flour.

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Pour the mixture into the cake tin.

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Bake for about 20 minutes in the oven. Let cool down on a grid. Before you remove the edges of the tin, the cake has to be really cooled.

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Serve with raspberries.

So simple, but oh so good…

Merry Christmas!

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