Kladdkaka (Swedish Chocolate Cake)
Kladdkaka, the much-loved fudgy, gooey chocolate cake from Sweden. In fact, it's so loved they even set a date to celebrate it - 7th November. So if you're looking for a reason to have a quick and easy rich dense chocolate cake, give this one a try and celebrate Kladdkaka day!
Watch how to make them below:
Yields: 6-8 slices (approximately)
E Q U I P M E N T:
1 20cm or 8 inch spring form pan
I N G R E D I E N T S:
90g plain flour
27g cocoa powder
¼ tsp salt (if using unsalted butter)
100g butter, melted
180g caster sugar
½ tsp vanilla extract or paste
unsweetened whipped cream
M E T H O D:
Preheat the oven to 175°C (convection oven/fan-assisted) and line the base of the springform pan with baking paper that is larger than the base. The overhang will make moving this sticky cake later much easier. If you wish to protect the sides of the pan, feel free to coat them with a thin layer of butter and cocoa powder.
Step 1. DRY INGREDIENTS
Sift together the flour, cocoa powder and salt if using unsalted butter.
Step 2. BUTTER
Melt the butter in a microwave or on the stove.
Step 3. EGGS AND SUGAR
Add the eggs, sugar and vanilla to a large mixing bowl and whisk together until pale and fluffy.
Step 4. MIX EVERYTHING
Slowly pour and mix in the melted butter until well incorporated. Then fold in the dry ingredients (flour, cocoa powder) with a rubber spatula until combined.
Step 5. BAKE
Pour the cake batter into the springform pan and bake in the preheated oven for between 12-20 minutes depending on how gooey you want your final cake to be. Personally I always bake mine for 15 minutes.
I'd recommend letting the cake cool and set at room temperature and then chilling it in the fridge for at least an hour, or even overnight for best results. But it's perfectly acceptable to serve it warm, straight from the oven. It pairs very well with some unsweetened whipped cream and fresh berries to balance the dense and rich chocolate.