N\u00e4r bakade ni senaste en ljuvlig chokladkaka? Detta \u00e4r v\u00e5r favorit.<\/p>\n
G\u00f6r s\u00e5 h\u00e4r<\/strong>:<\/p>\n V\u00e4rm upp ugnen till 175\u00b0C. Sm\u00f6ra tre 23 cm kakformar och pudra med mj\u00f6l. H\u00e4ll av det mj\u00f6l som inte f\u00e4st p\u00e5 sm\u00f6ret.\u00a0Blanda mj\u00f6l, socker, kakao, bikarbonat, bakpulver och salt i en matberedare och blanda p\u00e5 l\u00e5g hastighet tills allt har blandats.<\/p>\n Tills\u00e4tt \u00e4gg, filmj\u00f6lk, varmt vatten, olja samt vaniljextrakt. Blanda p\u00e5 medium hastighet tills allt blandats till en smidig och sl\u00e4t smet. Detta steg tar ett par minuter.<\/p>\n F\u00f6rdela smeten j\u00e4mnt i de tre kakformarna och baka sedan i ugnen i 30-35 minuter. Kakan \u00e4r klar n\u00e4r ni kan sticka en tandpetare i mitten utan att det fastnar chokladkaka p\u00e5 den.\u00a0L\u00e5t sedan kakorna svalna p\u00e5 ett galler i 15 minuter innan ni tar dem ur sina formar. L\u00e5t sedan kakorna svalna helt.<\/p>\n Chokladglasyr<\/strong><\/p>\n Blanda sm\u00f6r och f\u00e4rskost tills det \u00e4r en fluffig smet. Anv\u00e4nd en matberedare eller handmixer f\u00f6r b\u00e4sta resultat. Tills\u00e4tt kakao samt vaniljextrakt och blanda tills att mixats.\u00a0Tills\u00e4tt d\u00e4refter florsocker genom att skikta 1 dl \u00e5t g\u00e5ngen. Om smeten blir f\u00f6r torr s\u00e5 sp\u00e4d ut med mj\u00f6lk s\u00e5 att den \u00e4r bredbar. Ni vill dock ha en tjock konsistens p\u00e5 smeten. Servera med f\u00e4rska b\u00e4r.<\/p>\n Hoppas det smakar!<\/p>\n Till denna ljuvliga chokladdessert serverar vi ett glas Domaine Pouderoux som \u00e4ven varit dessertvin under nobelfesten!<\/p>\n","protected":false},"excerpt":{"rendered":" N\u00e4r bakade ni senaste en ljuvlig chokladkaka? Detta \u00e4r v\u00e5r favorit. G\u00f6r s\u00e5 h\u00e4r: V\u00e4rm upp ugnen till 175\u00b0C. Sm\u00f6ra tre 23 cm kakformar och pudra med mj\u00f6l. H\u00e4ll av […]<\/a><\/p>\n","protected":false},"author":2,"featured_media":2996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[3],"tags":[820,821,61,326,823,822,327],"class_list":["post-2995","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recept","tag-chokladtarta","tag-dessert","tag-domaine-pouderoux","tag-maury","tag-nobelfest","tag-nobelvin","tag-pouderoux"],"_links":{"self":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/2995","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/comments?post=2995"}],"version-history":[{"count":2,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/2995\/revisions"}],"predecessor-version":[{"id":2998,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/posts\/2995\/revisions\/2998"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media\/2996"}],"wp:attachment":[{"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/media?parent=2995"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/categories?post=2995"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vinia.se\/blogg\/vin-och-vanner\/wp-json\/wp\/v2\/tags?post=2995"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}