Kladdkaka | Swedish Chocolate Cake
Kladdkaka | Swedish Chocolate Cake

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, kladdkaka | swedish chocolate cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

I am Swedish and have been looking for a way to make Kladdkaka on my own. You get a crisp/gooey crust and a sticky moist inside. Note that the top will sort of collapse and crack as the cake cools.

Kladdkaka

To begin with this particular recipe, we must first prepare a few components. You can cook kladdkaka | swedish chocolate cake using 7 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Kladdkaka | Swedish Chocolate Cake:
  1. Make ready 1 Slice Stale Bread,
  2. Prepare Unsalted Butter, 150g + More For Greasing
  3. Make ready 3 Eggs,
  4. Prepare High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 150g
  5. Make ready Pinch Sea Salt,
  6. Get 150 g Demerara Sugar,
  7. Take 30 g Low Protein (10g) All Purpose Flour,

Our Kladdkaka is packed with flavor and we include a simple raspberry sauce that compliments it so well. Kladdkaka, or chocolate sticky cake, is Sweden's gift to all chocoholics. It is rich, fulfilling and ready to eat within the hour. After all, chocolate—like cooking—should never be complicated.

Instructions to make Kladdkaka | Swedish Chocolate Cake:
  1. Preheat oven to 200 degree celsius or 400 fahrenheit. Slice stale bread into small squares. Transfer onto a baking tray lined with parchment paper. Wack into the oven and toast until browned. Remove from oven and transfer into a food processor.
  2. Blitz until bread crumbs form and set aside. Turn the oven down to 175 degree celsius or 350 fahrenheit. Grease the cake pan with butter. Lay a piece of parchment paper on the bottom of the pan. Brush the paper with butter as well.
  3. Add bread crumbs into the cake pan. Swirl to coat every nooks and cranny with bread crumbs.Tap out any excess. Set aside until ready to use. Transfer butter and chocolate onto a double boiler.
  4. Once butter and chocolate start to melt, stir to combine well. Continue stirring until completely melted and fully incorporated. - Remove from heat and add in eggs, 1 at a time. Mix until well combined. Mix, mix, mix. Repeat the process until all the eggs have fully incorporated.
  5. Add in sugar. Mix until well combined. Add in flour, 1/3 portion at a time, mixing until well combined. Lastly, add salt. Give it a final stir. Transfer into the prepared cake pan.
  6. Gently tap to remove any air bubbles. Wack into the oven and bake for 15 to 20 mins. - Do not exceed 20 mins of baking time. The center should be still wobbly. - Remove from oven and set aside to cool down completely. You can serve this at room temperature or chilled.
  7. I served mine chilled with whipped cream and some orange compote.

The best part is that this chocolate cake is multi-dimensional. It has a crispy outer edge and gooey center, much like under-baked brownies. Tips and Tricks for Kladdkaka Success. Springform pans are really nice for a cake like this because you are able to remove the sides of the pan and leave the base in place. Because this cake is indeed STICKY, it can be difficult to transfer it from the baking pan to a serving plate.

So that is going to wrap it up with this special food kladdkaka | swedish chocolate cake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!