Gooey Swedish Chocolate Cake (Kladdkaka)
Taking its cue from “Kladdkaka” – the popular gooey Swedish chocolate cake, this densely-decadent dessert sets itself apart with its soft and sticky interior that’s sort of like a cross between a fudgy brownie and a chocolate molten cake.
Ingredients
- ½ cup butter, melted
- 1 cup caster sugar
- 2 eggs
- ½ cup + 2 tbsp all-purpose flour
- ¼ cup cacao or cocoa powder (use a good quality one such as Mason & Co)
- 2 tsp vanilla extract
- pinch of salt (omit if using salted butter)
Instructions
- Preheat the oven to 180C. Lightly grease an 8 inch spring-form pan and coat it with caster sugar/ cocoa powder. Rotate the pan to tap out any excess sugar/ powder. If using a non spring-form pan, be sure to line the bottom with parchment paper for easy removal.
- Whisk the eggs and sugar together in a medium sized bowl until the mixture is pale yellow and thick in consistency.
- Sift in the flour, salt and cocoa powder into the same bowl. Lightly fold the dry ingredients into the eggs and sugar mixture until just combined.
- Then stir in the melted butter and vanilla extract.
- Pour the batter into the prepared baking tin and smoothen out the surface so there are no bubbles.
- Bake this cake for 15-18 minutes until a thin skin form on the surface but the centre is just slightly set (the batter should be loose in the centre when the cake is removed).
- Let the cake cool down completely on a wire rack before serving.
- Dust with icing sugar or cocoa powder. For best results, refrigerate this cake overnight and serve chilled with a smattering of berries and a dollop of crème fraîche or vanilla ice cream!
