in Sweden

Swedish chocolate cake – sticky

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Ingredients for 1 servings:

  • 175 g margarine or butter
  • 175 g chocolate (dark block chocolate)
  • 170 g sugar
  • 3 egg yolks
  • 90 g flour (wheat flour)
  • ½ tsp coffee powder
  • 3 egg whites
  • n. B. Chocolate for the icing
  • Fat for the mold

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Kladkaka

Preheat the oven to 200°C (top and bottom heat). Melt the butter or margarine in a large saucepan, remove from the heat, and melt the broken chocolate blocks in the warm oil. Add the sugar and egg yolks and stir vigorously with a wooden spoon. Combine the coffee and flour and stir into the chocolate mixture. Beat the egg whites until stiff and carefully fold into the batter. Transfer to a greased 22 cm springform pan. Bake immediately on the lowest rack for about 30 minutes. The cake should still be slightly wet and sticky and will often crack on top. Cover with chocolate icing, if desired. Serve with whipped cream.

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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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