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Kladkaka

updated

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Ingredients for 1 servings:

  • 200 g butter or margarine, melted
  • 4 eggs
  • 120 g wheat flour
  • 500 g sugar
  • 100 g cocoa powder, unsweetened
  • 1 packet of vanilla sugar
  • e.g. currants, red or blackberries or raspberries
  • 250 g whipped cream

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Swedish squishy chocolate cake

Preheat the oven to 175°C. Beat the eggs with the sugar until frothy, then stir in the melted butter. First, combine the cocoa, flour, and vanilla sugar, then stir into the egg custard. Now pour the batter into a springform pan and bake for 30 minutes. The cake shouldn’t be completely baked, but should remain a bit mushy (check for doneness with a skewer). The finished Kladdkaka tastes best with unsweetened whipped cream and currants (or blackberries or raspberries), to balance out the 500g of sugar in the batter.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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