Recipe: Yummy Kladdkaka | Swedish Chocolate Cake

Kladdkaka | Swedish Chocolate Cake. I am Swedish and have been looking for a way to make Kladdkaka on my own. You get a crisp/gooey crust and a sticky, moist inside. Note that the top will sort of collapse and crack as the cake cools.

Kladdkaka isn't baked all the way through, so the inside is still a little sticky. The name Kladdkaka comes from the Swedish words "kladdig" for sticky and "kaka" for cake. This simple chocolate cake's claim to fame is its slightly moist center, which tastes delicious whether it's served hot or cold. You can have Kladdkaka | Swedish Chocolate Cake using 7 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Kladdkaka | Swedish Chocolate Cake

1. You need 1 Slice of Stale Bread,.
2. You need of Unsalted Butter, 150g + More For Greasing.
3. You need 3 of Eggs,.
4. You need of High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 150g.
5. You need Pinch of Sea Salt,.
6. It's 150 g of Demerara Sugar,.
7. It's 30 g of Low Protein (10g) All Purpose Flour,.

The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. Apparently this is a very famous cake in Sweden and everyone has their favourite recipe for it. The cake should be very rich and chocolaty with a delicate crisp and chewy top but soft and gooey inside. Kladdkaka is a wonderfully rich and indulgent molten chocolate cake from Sweden, though many countries have similar versions.

Kladdkaka | Swedish Chocolate Cake step by step

1. Preheat oven to 200 degree celsius or 400 fahrenheit. Slice stale bread into small squares. Transfer onto a baking tray lined with parchment paper. Wack into the oven and toast until browned. Remove from oven and transfer into a food processor..
2. Blitz until bread crumbs form and set aside. Turn the oven down to 175 degree celsius or 350 fahrenheit. Grease the cake pan with butter. Lay a piece of parchment paper on the bottom of the pan. Brush the paper with butter as well..
3. Add bread crumbs into the cake pan. Swirl to coat every nooks and cranny with bread crumbs.Tap out any excess. Set aside until ready to use. Transfer butter and chocolate onto a double boiler..
4. Once butter and chocolate start to melt, stir to combine well. Continue stirring until completely melted and fully incorporated. Remove from heat and add in eggs, 1 at a time. Mix until well combined. Mix, mix, mix. Repeat the process until all the eggs have fully incorporated..
5. Add in sugar. Mix until well combined. Add in flour, 1/3 portion at a time, mixing until well combined. Lastly, add salt. Give it a final stir. Transfer into the prepared cake pan..
6. Gently tap to remove any air bubbles. Wack into the oven and bake for 15 to 20 mins. *Do not exceed 20 mins of baking time. The center should be still wobbly.* Remove from oven and set aside to cool down completely. You can serve this at room temperature or chilled..
7. I served mine chilled with whipped cream and some orange compote..

It means sticky cake in Swedish and is very popular for fika. In Swedish culture, fika is part of everyday life, where people make time to get together over a coffee and pastry or slice of cake. Indeed, every caf in Sweden has their own version of kladdkaka, as it is the most popular fika cake. (Fika is an important part of Swedish culture. Kladdkaka is Swedish for "sticky cake". In Swedish, kladdig means "sticky" and kaka means "cake".

More Articles

Subscribe to receive free email updates: