Sunday, 10 October 2010
Kladdkaka - Swedish sticky chocolate cake
Kladdkaka is a Swedish sticky chocolate cake, a bit similar to chocolate brownies. Kladdkaka is very popular in Sweden and is served in most cafes. I made this as dessert to have after the chili on our birthday party. It is very easy to do, the only thing is to keep an eye on the time, if it is left to long in the oven it goes dry and you really want it to be quite gooey and loose.
I used a recipe from a Swedish blog dedicated to kladdkaka and other chocolate cakes, the original recipe can be found here http://kladdkakerecept.blogspot.com/2007/11/lyxig-kladdkaka.html
Kladdkaka (8 portions, but sometimes it is enough for only 2 people as it is delicious...)
100 g butter
100 g dark chocolate, I used Green&Black 70% dark chocolate, chopped
4 tbsp cocoa powder
2 dl sugar
1 1/4 dl flour
1 pinch of salt
2 tbsp strong coffee
Preheat the oven to 175C.
Butter and bread a 24 cm cake tin.
Melt the butter, and add the chopped chocolate. Stir until the chocolate has melted in the hot butter.
Pour the butter and chocolate mixture into a bowl, add the sugar, salt, flour, coffee and eggs. Stir until you have smooth and glossy batter.
Pour the cake batter into the tin, and bake for 20-24 min. The cake should still be quite soft and gooey in the middle when you take it out.
Let the cake settle for a couple of hours before eating. It's great on it's own or you could serve it with ice cream or whipped cream and raspberries. You can also vary the recipe by adding for example raspberries and pistachio nuts to the cake batter.
Here is more Swedish electro to go with the cake, Rebecca & Fiona's The luminary ones