Swedish Chocolate Cake (Kladdkaka)

We recommend enjoying it like the Swedes do - with whipped cream and a cup of black coffee - and we assure you that you will savor every bite of this simple yet very juicy and delicious chocolate treat.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

  • 1 teaspoon Vanilla, extract, imitation

Torta

  • pieces Butter, unsalted

  • 180 g Butter, unsalted

  • 200 g Sugar, white

  • 1 pinch Salt, table

  • 3 pieces Egg, fresh

  • 150 g Wheat flour, white, multi-purpose

  • 50 g Cocoa, powdered, sweetened

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease the sides of a round cake pan with a removable bottom (20 cm in diameter) with butter and dust with cocoa powder, line the bottom with baking paper. In a bowl, mix together the flour and cocoa.

  2. Add the butter to a cup and slowly melt it over low heat. Remove from heat and mix in the sugar and salt. Once the mixture has cooled to lukewarm, add the eggs and vanilla extract. Sift the flour and cocoa over the mixture and quickly mix to form a smooth batter without lumps.

  3. Pour the batter into the prepared pan and smooth the top. Bake the cake in the preheated oven for about 20 minutes. It is done when the top is set and firm, but the center is still soft and sticky.

  4. Remove the baked cake from the oven and place it on a wire rack. Let it cool to room temperature, then store it in the refrigerator for a few hours. Once the cake is well chilled, remove it from the pan and serve on a plate or platter. Dust the top with powdered sugar or cocoa, optionally garnish with fresh fruit, and serve with whipped cream or vanilla ice cream.

Nutrition Information (Per 100g)

  • Calories: 390.74 kcal
  • Fat: 21.88 g
    • Saturated Fat: 13.02 g
  • Carbohydrates: 41.88 g
    • Sugars: 26.58 g
  • Protein: 5.37 g
  • Fiber: 0.4 g