Kladdkaka (Swedish Chocolate Cake)

Kladdkaka, literally translated as Sticky Cake, is a real Swedish specialty. Pretty much any coffee shop or cafe in Sweden will sell big wedges of this, topped with a huge dollop of whipped cream. Soft, gooey, rich and sweet - delicious! * Make sure to watch the cake when it's in the oven, so it doesn't over bake. Some people like it gooey but still firm, and some like it to be almost runny. It's a question of taste. ;)

It is ideal to have whipped cream, ice cream or/and fresh berries to the cake. *

This recipe comes from the book "Fler kladdkakor" (from 2010) written by Mia Öhrn. She's an amazing Swedish baker and have written many books about baking. Please visit her blog for more (though, it's in Swedish). *

Ingredients: • 150 grams butter (unsalted) • 3 eggs • 3 deciliters caster sugar • 3 ½ deciliters (210 grams) all-purpose flour • 1 deciliter cocoa • 1 tablespoon vanilla extract • a pinch of salt How to do: 1. Preheat the oven to 200 ° Celsius. Line a round baking tin (which is 22 centimeters in diameter) with parchment paper or grease it with butter and add flour (so the cake won't stick to the baking tin). 2. Melt the butter in a saucepan over low heat or in the microwave. Set it aside to cool. 3. Whisk the sugar and the eggs together lightly. 4. Blend in the melted butter and then add the rest of the ingredients as well. 5. Make sure that there are no lumps in the mixture and that everything is well combined. 6. Pour the mixture into the baking tin and bake it in the oven for about 12-15 minutes if you want it to be extra sticky and runny, or bake it a few minutes longer if you want it more firm.

7. Let the cake cool completely in the baking tin or eat right away! (Personally, I think it taste better the day after.) Store the cake wrapped in plastic foil in the fridge. Done!

#Cakes #Chocolate #Recipes