Chocolate cake 16 - Swedish Kladdkaka
Ingredients
- 150 g butter (melted)
- 100 g chocolate (milk or dark)
- 2 eggs
- 200 g caster sugar
- 125 g plain flour
- 40 g cocoa powder
- 1 t vanilla sugar
- 1 pinch sea salt
Method
Equipment: 1x 7-8" baking tin + 1x stand mixer + 1x large bowl + a bowl (microwave) or double boiler (stove) to melt the butter and chocolate in
1. Preheat the oven to 200C.
Make the batter
2. Melt the butter, and then add the chocolate and melt it. Set aside.
3. In a stand mixer, whisk the eggs and sugar together until pale and fluffy.
4. In a separate large bowl, mix the flour, cocoa powder, vanilla sugar, and salt together.
5. Sift the dry ingredients into the egg and sugar mixture.
6. Fold in the butter-chocolate mixture.
Bake
7. Put the batter in the baking tin.
8. Bake in the pre-heated oven 14-15 minutes until mostly done. See note below.
Serve
9. Serve the cake lukewarm with a dollop of whipped cream or ice cream.
Notes
Note from source: Baking time really varies: you don't want the middle to be baked through, but you do want the cake to hold. Using a toothpick, test the edge of the cake, 2cm in. If it comes out clear and the cake does not look TOO runny in the middle, take it out. If you feel it needs a bit more, simply leave it to cool in the tin. If you feel it may have had 30 seconds too much, remove from the tin immediately to stop the baking. Once you know your oven, you'll know the perfect time to bake it going forward.