Kladdkaka is a gorgeous rich chocolate dessert cake with a crisp exterior and a soft and gooey interior.
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Serves: 8 (or 4-5 chocolate loving people :)
100g of salted butter
225g of sugar
90g of plain flour
25g of cocoa powder
1 tsp vanilla sugar or a drop of vanilla essence (optional)
A pinch of salt
1. Preheat the oven, conventional 200ºC/fan 180ºC
2. Grease or line the base of a round 20 cm spring form tin. For even more flavour, cover the bottom with ground almonds or desiccated coconut.
3. Melt the butter.
4. Put the rest of the ingredients in a mixing bowl. Mix well using a whisk and then add the melted butter.
5. Pour the mixture into your lined baking tin.
6. Bake for 15-18 min. Don’t over bake – it is supposed to be really gooey in the middle.
7. Let it cool (if you can wait) or eat it warm. Dust with icing sugar if you like.
Serve with whipped cream or ice cream with or without berries. Another nice thing to try is mix whipped cream and natural yogurt 50/50 and add the zest of one lime.
You can make the Kladdkaka a couple of days in advance of eating it or it can be frozen. You can triple the recipe and bake it as a tray bake for large parties. Or you make it into small cupcakes – but only bake them for 10 min.
Recipe & photo: Fika Bristol