Kladdkaka (sticky chocolate cake)

22 Jun

Kladdkaka

I’ve been meaning to make a kladdkaka for a while. I live with a houseful of pudding lovers, and I expected this would go down a treat. Apparently, it’s very popular in Sweden, and it’s easy to see why. Dense, gooey, chocolatey – what’s not to like?

Tracy at The Culinary Jumble (one of the food blogs I follow) has posted some tempting kladkakka recipes, but I decided to go for this basic version for my first attempt. Now that the girls are aware of the existence of kladdkaka, I’m sure I’ll be making another one before long.

I may have overbaked mine a tiny bit. It seemed very soft when I pulled it out of the oven after nineteen minutes, but by the time we ate it, only the centre of the cake could be considered gooey. I’ll definitely cook it a minute or two less next time.

I decided to pass on the whipped cream, and served my kladdkaka with a bit of creme fraiche and some fresh berries. (These are strasberries, a delicious variety of strawberry that I was completely unaware of until my trip to the greengrocer yesterday.)

Kladkakka

  • 100g unsalted butter, plus extra for greasing
  • 2 eggs
  • 200g caster sugar
  • 1 tsp vanilla
  • 150g plain flour
  • 4 Tb cocoa powder
  1. Preheat the oven to 350°F (175˚C). Grease and line a 20cm loose-bottomed cake tin.
  2. Melt the butter and leave to cool a bit.
  3. Beat the eggs, sugar and vanilla for three to four minutes until light and fluffy.
  4. Whisk together the flour and cocoa powder, then carefully fold it into the egg mixture. Fold in the melted butter.
  5. Pour the batter into the lined tin and bake for about 20 minutes, keeping an eye on it to avoid over-baking. The cake won’t rise, but it will puff up during baking. It is ready when the crust that forms on top needs a little bit of pressure to crack.
  6. Cool in the tin for at least an hour. Serve with whipped cream, if desired.

Family score: 8.5 out of 10

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