Kladdkaka
User Reviews
5
2 reviews
Excellent
Kladdkaka
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Kladdkaka is a rich Swedish chocolate cake with a crispy exterior and a chewy, gooey interior, similar to a chocolate brownie
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Ingredients
- ½ cup butter or margarine, unsalted
- 2 egg
- ⅔ cup sugar
- A few drops vanilla extract
- 3 tablespoons cocoa powder
- 1 pinch salt
- 1 cup flour , sifted
- 1 tablespoon icing sugar
- butter for the pan
- all-purpose flour for the pan
Equipment
- springform pan
- Stand mixer
- Wire rack
Instructions
- Preheat the oven to 350 F (175°C).
- Grease and flour a springform pan, about 8 inches in diameter, and place in the refrigerator.
- In a non-stick saucepan, melt the butter over low heat.
- Remove the pan from the heat when a little more than half of the butter has melted and stir with a wooden spoon until the rest of the butter melts, thanks to the existing heat.
- Pour the melted butter into the bowl of a stand mixer.
- Add the eggs, sugar, vanilla extract, cocoa powder and salt to the melted butter.
- Whisk quickly to obtain a smooth dough.
- Add the flour. Whisk quickly until obtaining a smooth homogenous dough.
- Remove the pan from the refrigerator and pour the dough into it.
- Bake in the center of an oven preheated to 350 F (175°C).
- At the end of baking, the surface of the kladdkaka should be quite hard while still remaining runny inside, about 15 to 17 minutes, depending on the oven.
- Unmold the kladdkaka 10 minutes after taking it out of the oven and let it cool on a rack.
- Once cooled, place it in the refrigerator for at least 1 hour 30 minutes before eating it.
- Sprinkle with icing sugar and serve with whipped cream.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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