Kladdkaka
Kladdkaka, from above
Non vegEggSweden

Kladdkaka

A chocolate cake that refuses to finish baking. That is the whole point.

35 minTime
3 gProtein each
mildSpice
Sticky on purpose2 chapters · 1 min read

Make it your way

Grandma's wayButtery, cocoa dark and sticky in the middle.
The original
291kcalsame
3 gproteinsame
1 gfibresame
35minutessame

Classic kladdkaka.

Per serving, worked out from the ingredient table.

Ingredients

8 servings
Butter7 tbsp, melted, plus extra for the tin
Sugar1 cup
Egg2
Maida (all-purpose flour, plain flour)½ cup
Cocoa powder (unsweetened cocoa powder)4 tbsp
Vanilla essence (vanilla flavouring, imitation vanilla extract)½ tsp
Salta pinch
Fresh cream (thickened cream, heavy cream)½ cup, whipped, to serve

Method

5 steps
  1. 1Heat the oven to 175°C. Butter a 22 cm tin and dust with breadcrumbs or cocoa.
  2. 2Whisk the eggs and sugar by hand just until combined. Do not beat in air.
  3. 3Stir in flour, cocoa, salt and vanilla, then the melted butter.
  4. 4Bake 15 to 18 minutes.
  5. 5Cool completely in the tin, dust with icing sugar and serve with whipped cream.
Serve it like this

Dust with icing sugar, slice into wedges and serve at room temperature with whipped cream and a few raspberries. Coffee alongside is the Swedish law.

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Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Kladdkaka: a bread or rice, a side, something to drink and something sweet.

A little snack Toast skagen15 min
A little snack Maddur vada40 min
To drink South Indian filter coffee20 min
To drink Masala chai10 min
Something sweet No churn vanilla ice cream25 min
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