Kladdkaka with Coconut Tosca
Ryttarkaka is a classic Swedish "kladdkaka" with a coconut tosca cover. This is a kladdkaka that really tastes great - and it gets even better after a night in the fridge. It's also a very compact and calorie-packed thing, so make sure you're hungry when it's served!
First of all, this recipe is taken from https:/ /mykitchenstories.se/kladdkaka-med-kokostosca/. It's a great site with tons of inspiration for all things baking. This particular recipe, however, I felt I needed to modify a bit to get it the way I wanted it. Not sure why it made such a difference, but my first attempt when I followed the instructions to the letter was a complete flop... I have kept the ingredients identical, but use a larger pan and cook for longer in the oven to get a good results. I also let the cake cool a little at room temperature while I cook the tosca instead of doing the 2 steps at the same time.
I think my adjustments are better for most home ovens that we have in Sweden, but of course there are variations. What I'm trying to say is that maybe you shouldn't rely entirely on the times but be ready to adjust them based on how the cake is baking in the oven you're currently using. The times I have given here apply to my regular home oven (standard over and under heat) bought at IKEA and I use a 24cm diameter springform pan. With that combination, I get the result that can be seen in the pictures - sticky kladdkaka and chewy coconut tosca with a slightly harder and darker shell.
Although it is of course possible to eat this straight out of the oven, it will be much better if it is left in the fridge for a few hours before serving. It is best if it is prepared the day before and allowed to stand in the fridge overnight. It is perfectly possible to freeze the cake (preferably in smaller pieces) - let it thaw in the fridge a few hours before serving.
|Energy||8238.32 kcal||514.9 kcal||424 kcal|
|Carbohydrates||959.06 g||59.94 g||49.36 g|
|Fat||473.31 g||29.58 g||24.36 g|
|Protein||77.91 g||4.87 g||4.01 g|
|Sugar||741.25 g||46.33 g||38.15 g|
|Salt||8.16 g||0.51 g||0.42 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Start the oven at 175°C.
- Melt the butter in a saucepan over low heat.
- Use a springform pan of 24cm in diameter and line it with baking paper. Use some of the melted butter to make the paper "stick" on the form.
- Mix all ingredients together in a bowl (preferably sift flour, cocoa and brown sugar to avoid lumps). It will be a sticky dough.
- Pour the batter into the spring form (use a spatula as it makes it easier) and bake the cake in a 175°C oven for about 26 minutes. Here it differs slightly depending on the oven and other circumstances. I think the cake should just have a dry test stick at the edges, but sticky in the middle (but firm enough to hold up the tosca layer.
- Let the cake stand at room temperature while you prepare the coconut tosca. It takes about 20 minutes to make it, so the cake will cool down a little. Leave the oven running at 175°C.
- Make sure the oven is still at 175°C.
- Stir together all the ingredients (except the coconut) in a saucepan over medium heat.
- When the butter has melted and all the ingredients are well mixed, add the coconut.
- Continue heating the tosca until it begins to boil lightly. Then cook for about 5 minutes. Stir constantly so it doesn't burn. It should also turn a light brown colour.
- Carefully spread the coconut tosca in an even layer on top of the kladdkaka.
- Bake the cake in a 175'C oven for a further 18 minutes.
- Let the cake cool to room temperature and then store the cake in the fridge.
- The cake absolutely needs to be in the fridge for at least 4 hours before serving, but is even better if it is prepared the day before.
- Serve with a little whipped cream or vanilla ice cream.