Today – A delicious Kladdkaka recipe, a gooey Swedish chocolate cake
Kladdkaka is a sticky white chocolate Scandinavian cake. Every café in Sweden has a kladdkaka on the counter and they outsell the other cakes two to one. There is just something about a slightly underbaked, chocolatey mess that is just so intensely alluring. Getting the right baking time may take a few attempts. However the general rule is: if you think it needs a few minutes more, take it out now. So here is a recipe that you can make with your preferred chocolate.
- 150 g/11/ 4 sticks butter
- 150 g/5 oz. good-quality white chocolate (or milk/semisweet or dark/bittersweet chocolate) broken into pieces
- 2 eggs
- 200 g/1 cup caster/granulated sugar
- 150 g/1 cup plain/all purpose flour or cake flour
- a pinch of salt
- 2 teaspoons vanilla sugar OR extract OR use the seeds from 1 vanila pod/bean
- 1/2 teaspoon grated lemon zest
- optional toppings (see method)
- Firstly, preheat the oven to 180°C (350°F) Gas 4.
- Next, melt the butter in a saucepan over low heat. Remove from the heat and stir in the white chocolate pieces until melted. Set aside.
- Beat together the eggs and caster/granulated sugar until pale and fluffy. Use a stand mixer or a hand-held electric whisk.
- Sift the dry ingredients into a separate bowl and fold gently into the egg and sugar mixture. Fold in the lemon zest and chocolate-butter until combined.
- Pour into the prepared cake pan (23-cm/9-inch springform/springclip round cake pan, greased and lined with baking parchment). Place in the preheated oven immediately. Bake for about 15–17 minutes until the cake is just underbaked. The middle should still be really sticky and only the side should be fully baked. Keep an eye on it, as baking times will vary. If it wobbles, it still needs a little more time in the oven. A skewer inserted 2 cm/3/4 inch from the edge should come out clean.
- Leave the cake to cool completely in the pan for at least an hour before transferring to a serving plate. If you think you have overbaked it, then remove from tin immediately to stop baking process.
Finally, serve the kladdkaka on its own or with one of the toppings below:
Raspberry coulis: Mash 120 g/1 cup raspberries and place in a saucepan with 2 tablespoons icing/confectioners’ sugar. Heat and boil for a few minutes, then strain through a sieve. This topping works well with the white chocolate kladdkaka.
Double chocolate: Finely chop 50 g/2 oz. of your favourite chocolate and mix with whipped cream and 1/2 teaspoon
cocoa powder. Works with milk/semisweet or dark/bittersweet chocolate kladdkaka.
Fresh mixed berries: Top with fresh redcurrants and blueberries and dust with icing/confectioners’
sugar just before serving with whipped cream. This topping works well with all types of chocolate kladdkaka.
Fika & Hygge by Bronte Aurell
This delicious recipe for Swedish chocolate cake came from a beautiful new book, Fika & Hygge by Bronte Aurell owner of the West London Nordic-inspired café and grocery store ScandiKitchen. So following on from the success of her debut, Fika & Hygge features over 60 recipes for traditional Scandinavian cakes, bakes and treats including Scandi Christmas favourites such as Nordic Orange & Ginger Biscuits, Danish Christmas Pancakes and Gingerbread Cake with Lingonberries.
Chapters include ‘Biscuits and Cookies’, ‘Traybakes and No bakes’, ‘Everyday Fika’, ‘Little Fancy Cakes’, ‘Celebration Cakes’, and ‘Bread and Batters’.