Crunch cake
Chocolate cake with cream and crushed caramel chocolate.
- Program
- Bake
- Temperature
- 155 °C
- Time
- 22–28 min
10 cake slices · Do not flip
Recipe
Servings
10 servings
(1 serving = 1 cake slice)
Allergens
Flagged from the ingredients in this recipe.
- Gluten
- Egg
- Milk
Bake without
Tap what you need to avoid. Ingredients swap so anyone can bake.
Gluten
Instead of wheat flour, wholemeal and other grains: Gluten-free flour blend 1:1. For yeast dough: + 1 tsp xanthan per 500 g. Oats must be labelled gluten-free.
Egg
Instead of egg, egg white and egg yolk: 1 egg = 1 tbsp chia or ground flaxseed + 3 tbsp water (soak 10 min). Meringue: aquafaba, 3 tbsp per egg white.
Milk
Instead of milk, butter, cream, sour cream and cheese: Oat drink and plant margarine. Cream: coconut cream or soy-free plant cream. Cream cheese: plain oat-based.
Ingredients
Amounts follow the servings above.
Cake
- Butter150 g
- Sugar3 dl
- Egg2 pcs
- Wheat flour3 dl
- Cocoa1 dl
- Baking powder1 tsp
- Light sour cream2 dl
Top
- Whipped cream4 dl
- Crushed caramel chocolate150 g
Method
Step by step.
- 1Melt butter. Stir in sugar and egg. Alternate dry ingredients and sour cream.
- 2Set the air fryer to Bake and preheat 3 min. Bake at 155 °C for 22–28 min. Cool helt.
- 3Butter whipped cream over. Dust knust karamellsjokolade rett before serveing.
Flavour and filling
Crunch
- Caramelsjokolade
- Cream
- Cocoa
Sea salt
- Sea salt
- Caramel
Timer · Bake · 22 min at 155 °C
22:00
Start once the basket is in.
Along the way
- Creamen on kald kake. Knust krokant rett before serveing so it holder knekk.