At the café, we’ve been baking that most famous Swedish cake – Kladdkaka – for years. The name means ‘sticky cake’ – owing to the fact that the middle is left a little under baked and still sticky. There is not baking power in this cake precisely to keep it dense and claggy.Now, our recipe is pretty good… However, we have to admit that it has now been improved by Astrid Aurell (11 years old – and born the day that ScandiKitchen opened in 2007). If you have never had Kladdkaka before, we highly recommend that you try this cake. There is a reason Kladdkaka the most baked cake in Sweden… also, it is SO simple to make. The only thing is: The baking time is VERY important, you need to remove the cake JUST before it is baked, or it will be dry. Better under baked than over baked.Serves 4-6 people for afternoon Fika.
100ggood quality milk chocolateor dark, if you prefer darker flavours
Melt the butter and then add the chocolate – and set aside.
In a stand mixer, whisk the egg and sugar until pale and fluffy.
Mix the dry ingredients together.
Sift the dry ingredients into the egg and sugar mixture and then fold in the butter and chocolate mixture.
Using a spatula, add to the baking tin and place in the pre-heated oven for 14-15 minutes.
Baking time of kladdkakor really varies – you don’t want the middle to be baked through, but you do want the cake to hold. Using a tooth pick, test the edge of the cake – if it comes out clear about 2 cm in 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 (but if you feel it may have had 30 seconds too much, remove from the tin immediately to stop the baking.
Once you know how your oven react and bake it, you will know the perfect length to bake it going forward.
Serve the cake luke warm with a dollop of cream or ice cream.
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