Kladdkaka Raspberry Cream Parfaits

Method

1. Preheat the oven to 175 °C (160 °C fan) and line a 20×15 cm baking tin or ovenproof dish with baking paper. At this size the batter is about 1.5 cm deep, so it bakes quickly.

2. Melt the butter in a small pan over low heat for 2 min and let it cool a little. In a bowl, stir the measured egg and the sugar for 30 seconds, sift in the flour, cocoa and salt, add the melted butter, stir until smooth and pour into the tin.

   Add in this stepUnsalted butter 40 gEgg, beaten (use only the amount shown) 1Sugar 80 gPlain flour 25 gUnsweetened cocoa powder 1½ tbspSalt 1 pinch

   low heat

3. Bake in the oven for 10 min. Take it out when the edges are set and the centre feels soft when lightly pressed but no batter sticks to your finger. For parfaits it should be a little firmer than the classic so it breaks up cleanly.

   oven

4. Leave it in the tin for 30 min to cool completely; if you're in a hurry, cool it for 15 minutes and then chill for 15. Once cold, break it into rough 2 cm chunks.

5. Lightly crush half the raspberries with a fork. Whip the cream with the icing sugar and vanilla to soft peaks, then fold in the Greek yogurt. Stir the crushed raspberries into half of the cream with just 2 or 3 strokes, for a pink marble.

   Add in this stepRaspberries (fresh or thawed frozen) 50 gWhipping cream 120 mlIcing sugar 2 tspVanilla extract ½ tspGreek yogurt 80 g

6. In 2 × 250 ml glasses, layer cake chunks, raspberry cream, plain cream and more cake. Top with the remaining raspberries and shave over the dark chocolate with a knife. Eat straight away, or chill for 15 minutes so the cake soaks up some cream and turns even softer.

   Add in this stepRaspberries (fresh or thawed frozen) 50 gDark chocolate (to decorate) 10 g