A draft cake with carbon flavor? Yes! It is perfectly possible and unreasonably good. Sticky draft cake that tastes caramel and with a little salt in the batter it becomes anything but too sweet. Just a thorough draft cake extra everything.
The charcoal cake is baked in a circular spring shape with a diameter of 23 cm, giving 10-12 generous pieces. For this treat I serve charcoal sauce, whipped cream and raspberries. So good!
Ingredients (carbonated cake):
225 g butter
2 cups powdered sugar
1.5 dl of brown sugar
0.5 tsp salt
1 can of caramelized milk / dulce de leche at 397 g
2.5 dl wheat flour
Caramel sauce, whipped cream and raspberries to serve to the charcoal dough cake.
Set the oven to 175 degrees (upper and lower heat) and line your spring shape with baking paper.
Melt the butter on medium heat in a saucepan.
Keep all the ingredients for the draft cake in a bowl, including the butter and gently mix with the balloon whisk just just until it comes together into a smooth batter.
Pour the batter into the mold and bake in the center of the oven for about 30-35 minutes or until the edges are baked and the center is still ragged.
Allow the cookie to cool and set in the refrigerator for at least 4 hours, preferably overnight before serving it with whipped cream, charcoal sauce and raspberry.
Make the draft cake gluten-free by replacing the wheat flour with 3.5 dl gluten-free flour mix.
Make the draft cake without eggs by replacing the eggs with 0.75 dl of herbal milk (soy, coconut or oat milk).
Make the draft cake milk-free by replacing the butter with milk-free margarine and caramelized milk with caramelized coconut milk and serve herbal whipped cream and charcoal sauce to the draft cake. If you also want to make it gluten-free, it is important that the gluten-free flour mix you use does not contain milk protein.