Fudgy Love Treats with Nöt-Crème Glaze
Ingredients (for 1 tray):
350 g soft butter
600 ml granulated sugar
300 ml cocoa powder
100 ml light syrup
A pinch of salt
6 eggs
300 ml flour
400 g dark chocolate
2 jars (175 g each) of Nöt-Crème®
Desiccated coconut
Instructions:
- Preheat the oven to 175°C (347°F). Beat the butter and sugar until light and fluffy. Mix in the cocoa, syrup, and a pinch of salt.
- Stir in one egg at a time, then add the flour. Coarsely chop the dark chocolate and mix into the batter.
- Prepare a baking tray with high edges, line it with parchment paper, and pour in the batter.
- Bake for 20-25 minutes — it should remain slightly sticky. Let the cake cool. Spread all the Nöt-Crème over the cake and sprinkle with desiccated coconut.
Bror Printzell’s Candy Factory
In 1961, candy maker Bror Printzell in Hässleholm came up with the idea of taking the delicious filling from hard candies and packaging it in plastic sachets. This indulgent treat was Nöt-Crème, filled in 18-gram sachets. Bror Printzell justified this unusual idea by saying, ”It’s the best part you want anyway!” And who could argue with that logic? Initially, the idea was met with skepticism. Only one wholesaler in Gothenburg took a chance and bought a few boxes.
Then one day, Bror received a phone call. A lady explained that long lines of schoolchildren were queuing outside her kiosk, all wanting to buy Nöt-Crème. She wanted to order more! It soon became clear that many others thought candy filling in a sachet was a brilliant idea.
To this day, Nöt-Crème is made the same way, in the same factory in Hässleholm, Sweden.
