Kladdkaka

• Preheat the oven to 175°C (350°F). Grease the bottom and sides of a 20 cm (8-inch) springform or 23 cm (9-inch) springform and line with parchment.
   
• In a small bowl, whisk together 60 grams of all-purpose 1-2 tablespoons unsweetened cocoa powder, give it a quick whisk, and set aside.
   
• In a small saucepan, melt 100 gram unsalted or salted butter over low-medium heat. As soon as the butter is melted, increase to medium heat and let it simmer, stirring with a spatula. The butter will initially hiss and pop; continue stirring until the butter has a beautiful golden-yellow color and is silent.
   
• Remove the saucepan from the heat and stir in the 150-gram chopped dark chocolate. With your spatula, gently stir until the butter and chocolate are combined; set aside.
   
• In the bowl of an electric mixer fitted with the whisk attachment, add 170 grams sugar, 2 eggs, a pinch of sea salt, 1 teaspoon instant espresso powder, and 1 teaspoon vanilla bean paste. Whip on medium-high speed until thick and fluffy, about 8 minutes.
   
• Reduce the mixer to low speed and slowly/carefully pour in the warm chocolate-butter mixture. Mix on low just until combined.
   
• Stop the mixer, remove the bowl, and scrape the sides and bottom of the bowl with a rubber spatula.
   
• In two additions, sift in the flour/cocoa mixture. Using a spatula, gently combine. Scrape the sides and bottom of the bowl again with a rubber spatula to ensure the batter is well mixed from the bottom up. (Don't overwork the batter at this stage; just fold the cocoa/flour until just combined.)
   
• Pour the batter into the prepared pan and bake the Swedish kladdkaka until it is glossy and just barely firm, about 15-17 minutes. Take care not to overbake, or the cake won't be as fudgy on the inside. Let it cool fully in the pan on a wire rack.
   
• Remove the springform and carefully peel off the paper from the cooled kladdkaka.
   
• Clean the springform, put it back on, and grease the side of the springform with coconut oil or butter. (This step will prevent the fluff and ganache from sticking to the springform later on when you remove it.) Place a new piece of parchment paper on the bottom and place the kladdkaka back into the springform.

Marshmallow Fluff
 

• Baker's note: For best results, use pasteurized egg whites, if using fresh store the egg whites in the fridge for a couple of days before using them, chilled egg whites as the proteins are tougher and break down more slowly. This creates a stronger meringue once a pinch of cream of tartar and 3 tablespoons of sugar are added. Whip the egg whites to reach maximum volume by the time the sugar syrup is ready. Make sure to cook the cooked syrup into the egg whites slowly to prevent lumps. I recommend removing the saucepan with the sugar syrup from the heat when it reaches 116.5°C, as the saucepan is still hot, and this causes the temperature to rise to 117°C, be aware that once the sugar syrup passes 110°C, it quickly rises to 117°C/242.6°F.
   
• If using a fresh vanilla bean; "Using a knife, make a lengthwise cut in the vanilla bean and scrape out the seeds. Set them aside for now."
   
• In a 20 cm (8-inch) wide saucepan, combine 225 grams of superfine sugar, 120 grams of glucose, and 90 grams of water. Before bringing the sugar syrup to a boil, combine/stir with a clean finger until the sugar is evenly moistened and looks sandy, and no dry sugar pockets left. When the sugar melts and starts bubbling, use a clean pastry brush to brush down the pan sides with cold water to remove sugar crystals. Continiou to cook over medium heat, Do not stir the sugar syrup while it’s boiling until the thermometer reads 117°C/242.6°F. Be careful not to go below or above as it will affect the marshmallow fluff texture.
   
• Meanwhile, clean the inside of a stainless steel or glass bowl and the whisk attachment with a paper towel moistened with lemon juice. This step eliminates grease traces, which can affect the marshmallow foam.
   
• In the mixer's bowl, combine 150 grams of egg whites, 3 tablespoons of superfine sugar, and a pinch of cream of tartar. Start the mixer on low speed.
   
• Once the sugar syrup hits 110°C/230°F, increase the mixer speed to medium-high. Whip the egg whites until they have stiff peaks but remain shiny and soft. Monitor the egg whites to prevent over-whipping. Ensure the sugar syrup reaches 117°C/242.6°F., and the egg whites have reached maximum volume.
   
• Bakers note; When pouring the sugar syrup into egg whites, make sure you pour it along the edge of the mixing bowl, avoiding direct contact with the whisk. This prevents the syrup from sticking to the side of the bowl, ensuring a stable marshmallow fluff foam.
   
• When the sugar syrup reaches the right temperature, pour the warm sugar syrup slowly into the egg whites in a thin steady stream, while whisking at high speed. 
   
• After all the sugar syrup has been incorporated into the egg whites, continue to whisk at high speed until the mixture cools down the marshmallow fluff is thick, glossy, and holds a firm peak. Mix for 10-20 minutes to achieve this consistency. The mixture should be about 35°C/95°F. when done.
   
• If desired, mix in the seeds from 1 vanilla bean at the end for an additional 30 seconds.
   
• It’s important to work quickly while the marshmallow foam is still at 35°C/95°F. to achieve a smooth finish.
   
• As soon as the marshmallow fluff is ready immediately spread it on top of your cooled kladdkaka, Let the marshmallows sit for about 30 minutes at room temperature or in the fridge. This allows the marshmallow fluff to set and makes it easier to coat with ganache.

 Ganache 
 

• Place 150 grams of chocolate in a small bowl and set aside for now.
   
• In a medium saucepan, combine 150 grams of heavy cream, 1 tablespoon of glucose, 1 teaspoon of instant espresso powder, and a pinch of fine sea salt 
   
• Heat the cream mixture over medium heat until it's very hot but not boiling. Once done, pour the hot cream over the chocolate.
   
• Allow the mixture to sit for about 2 minutes, then gently stir with a rubber spatula from the center outwards until the chocolate is fully melted and the mixture is smooth and glossy.
   
• Let the ganache cool for five minutes.
   
• Pull the cake from the refrigerator and pour the slightly cooled chocolate ganache over the marshmallow fluff, ensuring an even spread. Shimmy the cake slightly to level out the ganache.
   
• Allow the ganache to set for 5 minutes. If desired, sprinkle desiccated coconut on top. Return the cake to the refrigerator and let it chill for at least 2 hours before serving. 
   
• When ready to serve, dip a knife in hot water and carefully run it around the edge of the springform to create a clean separation. Release the cake from the springform pan.
   
• Slice, serve, and enjoy this delicious treat! Store any leftovers in the refrigerator, where they'll keep for up to 2 days."