- Sunday, 24 July 2016

Kladdkaka (Swedish Sticky Chocolate Cake)

Further to my proclamation of love for the scrummy and lightning-fast kladdkaka in my previous blog post, as well as on every social media platform I could find, I come to you now with none other than a recipe for recreating it yourself. Prepare to be obsessed.


The recipe I used is from Scandi Kitchen, a 'Nordic grocery/deli with adjoining café' based in London (although you can order online, woop doop). Their menu is quite honestly the menu of my dreams. As well as online, the recipe is also published in their cookbook (another of which is in the works!), and they were kind enough to let me share it here for your enjoyment. Lucky you, eh?











Kladdkaka
can be gluten-free if you sub a gluten-free flour in place of plain flour (although I haven't tried this so proceed at your peril...)

Ingredients
100g unsalted butter, melted (just zap it in the microwave in wee increments, stirring in between)
2 eggs
200g caster sugar
150g plain flour (gluten-free if you want, almond flour could be good too)
4 tbsp cocoa powder (this is 1/4 cup if you like cups of things)
1 tsp vanilla extract
pinch of salt

Directions
1.Whisk together the eggs and sugar until you have a pale, fluffy mixture. (An electric hand whisk works fine but I'm still dreaming of a Kenwood stand mixer day in, day out. If I manifest it, it might just come my way.)
2. Sift in the remaining dry ingredients (flour, cocoa powder, salt) and add the vanilla, then fold everything together. (Handy hint: a big metal spoon is ideal for folding things.)
3. Once everything is incorporated, pour in the melted butter and fold to mix until you have a smooth, velvety chocolate gloop.
4. Pour into a cake tin lined with baking parchment (which is not the same as greaseproof paper, FYI). It will be quite a thick mixture so just smush it to the edges of the tin with a spatula.
5. Bake at 180 degrees (for a fan oven, or 200 degrees for non-fan-assisted) for 18 minutes. It won't rise (seriously, it's super flat especially if you have a larger cake tin), and should be really gooey in the middle; don't do the toothpick trick to see if it's done! (Scandi Kitchen suggest 20 minutes but I'd go for 18 to be on the gooey (aka delicious) side.)
6. Exert every ounce of willpower you possess and leave the cake to cool in the tin for at least an hour. This is important! It will smell and look amazing, but because of being so gooey it's best to wait for it to cool down. Besides, you can always microwave it if you want to eat it warm.
7. Dust with a generous sprinkling of icing sugar and serve with whipped cream and whatever else you feel like. Fruit is delicious with it, as is an extra slice or ten.


It's ooey gooey delish and really super easy and tastes just as amazing on day four as on day one, if you can make it last that long.

I hope you make it and share in my boundless joy of Scandinavian treats! Why not brew up some coffee, then enjoy this with some friends for fika?

*All photos in this post are mine. If you wish to use any, please ask my permission and credit me!*

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