Easy and rich kladdkaka
- Servings8 Portions
- AllergensEggs, Milk, Wheat
- Cook Time30 min
This classic Swedish chocolate cake is a very rich and compact cake with a sticky filling. The biggest difference from other chocolate cakes is the lack of baking soda. The cake will be good with regular cocoa, but feel free to try with really high quality cocoa such as Valrhona for an even better end result.
There are different theories about how the kladdkaka came to Sweden, but one of the most probable is that the food writer Margareta Wickman, at the then Veckojournalen, ate a sticky chocolate cake at a restaurant in Paris and became very fond of it. She managed to get the recipe from the foreman and it was published in the late 1970s. At first it was called "Mean old mans muffins", but was then made into a cake - and it hit big.
There are lots of different recipes for kladdkaka and its great to see that Im not alone in enjoying what could previously be considered a failed baking. Some of the more fun flavor kombinations I have seen for this cake include: licorice, candy cane, cinnamon / cardamom, coffee, cinnamon bun, mint, orange, coconut, banana, oreo, peanuts and my personal favorite - chili. There are also many recipes for kladdkaka with toppings such as. tosca, daim, salted caramel and nutella. If you want to be completely different, you may choose a kladdkaka that does not contain any cocoa at all but instead tastes like lemon.
Exactly how sticky you want the cake to be can be adjusted by leaving the cake in the oven for a shorter or longer time. Keep in mind that ovens are different and that the time specified in the recipe may need to be adjusted based on how your particular oven behaves. Kladdkaka is also even better the day after so it can be baked a day before serving. As usual, it is important to weigh the ingredients when baking instead of measuring by volume. Too much flour gives a dry cake. Especially flour can vary greatly depending on how hard you pack the flour into the measure. Normally, 1 dl of wheat flour weighs 60 grams.
Since 2008, the cake has its own day: November 7th.
Tip: It is excellent to freeze the cake. In that case, let it cool completely and divide into 8 parts - freeze them separately and pick them up when the sweet tooth appears.
|Energy||3292.22 kcal||411.53 kcal||391 kcal|
|Carbohydrates||438.77 g||54.85 g||52.11 g|
|Fat||153.83 g||19.23 g||18.27 g|
|Protein||47.49 g||5.94 g||5.64 g|
|Sugar||273.23 g||34.15 g||32.45 g|
|Salt||3.37 g||0.42 g||0.40 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.
- Preheat the oven to 200°C (392°F).
- Melt the butter in a pot. Be careful not to heat more than necessary to melt the butter.
- Whisk eggs and sugar white and really fluffy, stir in the butter.
- Sift and mix flour, cocoa, vanilla powder and salt in a separate bowl. Then pour this into the egg mixture and mix until even batter.
- Use a baking tin with a removable bottom and cover the bottom with greaseproof paper. It is usually fine to clamp the greaseproof paper between the bottom and the edge of the baking tin.
- Bake in the lower part of the oven for 11-13 minutes. The time depends on a number of factors such as the oven and the size of the baking tin used, so it may be necessary to experiment a bit before finding the right one.
- Remove from the oven and eat hot or allow to cool.
- Serve with whipped cream or ice cream. Dust a little icing sugar or cocoa powder over the cake. Fresh berries such as raspberries or blueberries also work well.