Makes: 8 portions
Time needed: 70 minutes (+ 40 minutes cooling time)
60 g (1/2 cup) plain (all-purpose) flour
25 g (1/4 cup) good quality unsweetened cocoa powder
pinch of salt
265 g (1 1/3 cups) caster (superfine) sugar
1 tbsp vanilla extract
115 g (1/2 cup) melted butter
1. Preheat the oven to 175C.
2. Lightly grease a loose-bottomed 21cm (8”) round cake tin (pie plate).
3. Sift together the dry ingredients: the flour, cocoa powder, and salt and mix thoroughly. Set aside.
4. Whisk together the eggs and sugar until smooth.
5. Carefully fold the flour mixture into the eggs and stir until just combined.
6. Pour in the vanilla extract and melted butter. Stir until well combined and then pour into the tin.
7. Bake on the lower rack of the oven for about 25 minutes until the centre is lightly set.
8. Cool in its tin. Once cooled, it can be stored in an airtight container for up to four days.
1. Serve with lightly whipped cream and berries
2. Dust with icing sugar (confectioner’s sugar) and serve with lightly whipped cream spiked with some vanilla essence.
3. For a double dose of chocolate, drizzle some warm chocolate sauce over the top and serve with lightly whipped cream spiked with a splash of Grand Marnier and a glass of blood orange liqueur.
For the sauce: Put 25 g (1 oz) of dark chocolate, 2 teaspoons of double (heavy) cream, 2 teaspoons of caster (super fine) sugar and 1/2 a tablespoon of hot water in a bowl over a saucepan of simmering water. Stir until the chocolate has melted and everything is thoroughly mixed and then drizzle or pour over the kladdkaka.
- If you’re gluten intolerant – fear not! Substitute the flour for ground almonds.
- Swedish kladdkaka is best enjoyed when still warm out the oven, commonly with a cool glass of milk. It stays perfectly delicious if you opt to reheat it lightly in a microwave before serving.
Recipe courtesy of John Duxbury, Editor and Founder of Swedish Food