It’s been a year since Swedish cakes and their traditional fika (coffee breaks) have started tugging at my imagination. You see, we ( me and Mr. Di) were supposed to have built a small nest in Sweden last summer. Even though that plan didn’t pan out, I am still utterly fascinated by bright green Princess cakes, cream filled Semlor and IKEA’s elderflower cupcakes (are those cupcakes a pure Swedish thing ? I am unsure ).
So when The Culinary Jumble , who is an English expat living in Sweden, posted a recipe of Kladdkaka, I caved in gleefully. Hers had a fudge topping which I think would be the heights of awesomeness. Kladdkaka, they say, literally means ‘sticky cake’. It can also be described as Chocolate Gooey Cake , a Swedish brownie or even a Chocolate Mud Cake. Well, do I still need to spell out more reasons for making this ? Oh yes, there’s one more, it’s also super quick to make.
This cake is very similar to a brownie. But recipes vary greatly – some use cocoa only, some dark chocolate and some a mix of both. Some use flour, some are flourless. And some have a leavener while some don’t. So many options !
How long you bake determines the fate of this cake- a bit too long and it ain’t gooey enough. So it’s best to keep a close watch on your cake once it’s in the oven. And your cake is done when the top crust looks firm but the centre of your cake still has a slight jiggle to it.
I also think you should use superfine sugar for this cake. Since Kladdkaka calls to be underbaked, there’s a chance that sugar crystals in the gooey area don’t dissolve fully and end up giving you a gritty mouth feel. I did find a few annoying sugar granules in the gooey part of my cake, hence this conclusion.
You could say I am on a mission now – to try and find that perfect Kladdkaka! 🙂 Hope I someday get to eat an authentic Kladdkaka baked by a Swede, who as I relish a slice, will narrate a quaint story of its secret recipe that’s been handed down through many generations . Ack, I think I watch too many food shows on TLC ! 🙂
So folks, just try this out and let me know what you think. If you are somebody who’s been baking or eating Kladdkaka for ages, do share with me your thoughts. I mean, isn’t it amazing how the love for chocolate binds the whole world together!
Makes one 9″ cake
100g salted butter, melted
250 g superfine sugar
85 g all purpose flour
60 g cocoa powder
1 tsp vanilla extract or vanilla sugar
80 g dark chocolate, chopped
1. Preheat oven to 175 C. Butter, flour and line the base of a 9″ springform pan.
2. Combine all the dry ingredients in a bowl using a whisk.
3. Add the melted butter, the eggs and the vanilla essence (if using) to this. Mix well.
4. Now mix in the chopped dark chocolate.
5. Transfer the batter into the pan, and bake for around 20-22 minutes.* The cake is done when it has a firm top crust with a slightly jiggly centre.
6. Cool completely in the pan. Dust lightly with confectioners sugar. It can be eaten warm or at room temperature.
* It’s best to start checking on your cake around the 15 minute mark, because the time taken varies with the depth of the pan and your ovens temperature variations.
Recipe adapted from The Culinary Jumble