bakingfromscratch – My Whisk and I

250g butter, room temperature and cubed
115g cornflour
340g flour
115g icing sugar, sifted
1 x batch Lemon Curd from this blog

Add the butter, cornflour, flour and icing sugar to the bowl of a food processor and process until the ingredients almost come together in a ball. The mixture is very dry and needs to be scraped down every now and then between processing. Keep going until you can squeeze clumps together between your fingers.
Wrap the dough with plastic wrap and refrigerate for 30 minutes.
Preheat your oven to 180℃ and spray a miniature muffin tin with cooking spray.
Break pieces of the dough off and press it very tightly into the muffin holes so that it fills it almost to the top.
Bake the shortbread for 15 minutes.
Remove the baking tin from the oven and immediately make indents on the surface of each shortbread by pushing down firmly on it with the back of a 15ml measuring spoon.
Return the tin to the oven and bake for a further 5 minutes.
Remove and cool the shortbread in the muffin tins.
Spoon a teaspoonful of lemon curd into each hollow to serve.

The original cake, Kladdkaka, is a traditional Swedish bake but this is my take on it, resulting in a warm dessert that is somewhere between a brownie and a lava cake. From start to finish it will take you 30 minutes to put together this more-ish chocolate cake!

80g chocolate, chopped
130g butter
250ml flour
125ml cocoa powder, sifted
330ml sugar
3 eggs, lightly beaten
5ml vanilla

Preheat your oven to 180℃ and spray a 22cm loose-bottom cake tin with cooking spray. Dust the bottom of the tin with cocoa powder. Set aside.
Add the chocolate and butter to a heatproof bowl set over a saucepan of simmering water and stir every now and then until completely melted. Pour the chocolate-butter mixture into a mixing bowl.
Add the flour, cocoa powder and sugar to the bowl and stir together by hand.
Add the eggs and vanilla and stir until combined.
Pour the batter into the cake tin and bake for 25 minutes.
The cake should have a firm top that cracks when you apply pressure to it with your finger.
Allow the cake to cool slightly in the cake tin. Run a knife between the cake and the tin and remove the cake ring.
Serve warm with a dusting of icing sugar.

Tag: bakingfromscratch

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