This cake is easy. Yummy, and super indulgent! Best when eaten cold, it taste like brownie!
Originated from Sweden, said to be one of the most popular cake recipe there. And why wouldn’t it be? It’s good AND easy.
This cake is almost the same with my 2 ingredients chocolate cake. Still super indulgent and gluten free, except it’s not just 2 ingredients, which makes this one richer and better!
This is a recipe i just discovered reading my instagram timeline and i was like “kladdkaka? What’s that?”. I’ve always been interested on worlds food (especially desserts) and i just HAVE to do a research about it.
I copied the recipe from Linda Lomelino’s KLADDKAKA – SWEDISH CHOCOLATE CAKE.
I followed her on instagram and i fall in love with her food photography. I mean… Who wouldn’t?
And so, here you can see my failing attempt of imitating her gorgeous food photography…
Anyway let’s get on to the actual cake baking.
The ingredients are:
I’ve melted my butter and chocolate, then incorporate the espresso.
I butter and flour my pan because i was out of baking paper.
Yea yea i know i know.. This cake was suppose to be gluten free, but it’s better than getting a cake that’s stuck in the pan! I mean I wouldn’t mind digging the cake right out of the tin.. But i still have some.. Pride i guess..
Look at my cute sifter! Although I’m not really sure what shape is it…
As i’ve said before, for me, it is best when eaten cold. But it is a preference really..
If you like it softer and basically no biting needed, serve them on a room temperature. But if you like it to be chewy and more brownie like, serve it cold.
Anyway you like it, cut a big piece for yourself and enjoy your (not-so-hard) work of baking this cake! Serve with lightly whipped cream and chocolate shavings.
I like my whipped cream a bit on the runnier side so it also serve as the sauce of this cake.
And i sure enjoy my big piece of kladdkaka!
Recipe copied from Linda Lomelino’s KLADDKAKA – SWEDISH CHOCOLATE CAKE.
• 250 g (2 sticks + 1 1/2 tbsp) butter
• 250 g (8.8 oz) coarsely chopped dark chocolate (70%)
• 1/3 cup + 1 1/2 tbsp (100 ml) strong coffee or espresso (or water)
• 4 large eggs, at room temperature
• 3/4 cup + 1 1/2 tbsp (180 g) sugar
• 1 tsp vanilla sugar or 1/4 tsp vanilla powder
• pinch of salt
• Powdered sugar
• Whipped cream
• Milk chocolate curls
How to make it:
1) Heat oven to 175°C (350°F). Grease a springform pan (22-25 cm / 8-10 inches) and cover the base with baking paper.
2) Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside.
3) In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes.
4) Stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt.
5) Pour batter into the prepared springform pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. I prefer the cake when it’s been in the fridge for a couple of hours. Dust powered sugar on top.
6) Whip cream with some powdered sugar (to taste) and vanilla powder.
7) To make the chocolate curls, put milk chocolate in a warm place for a few minutes, then use a cheese slicer to make curls.