Cardamom mud cake with blackcurrant frosting

Mud cake
150 g browned butter
5 g cardamom, crushed
90 g Dansukker Soft Brown Sugar
130 g Dansukker Granulated Sugar
3 eggs
150 g plain flour

Blackcurrant frosting 
100 g mascarpone
100 ml whipping cream
45 g Dansukker Icing Sugar
2-3 tbsp blackcurrant juice (about 100-200 ml blackcurrants)
10 ml lemon juice

Decoration
blackcurrant sugar
lemon balm
blackcurrants

Preheat the oven to 175°C.

Line the base and sides of a 19-cm springform tin with baking parchment.

Brown the butter in a saucepan and mix in the cardamom, the soft brown sugar and the granulated sugar. Beat in the eggs one at a time and finally fold in the flour. Stir to make a smooth batter.

Pour the batter into the tin and bake on the middle shelf of the oven for about 20-22 minutes. The cake should be sticky in the middle. Leave the cake to cool and then put it in the fridge to rest for a few hours.

Make the frosting. Beat together all the ingredients except the blackcurrant and lemon juice.

Blend the blackcurrants in a food processor and press them through a fine-meshed sieve. Stir the blackcurrant and lemon juice into the frosting. Pipe dots of frosting onto the cake with a round nozzle.

Decorate with blackcurrant sugar and lemon balm or fresh blackcurrants.