Kladdkaka | Swedish Chocolate Cake

Hey everyone, it’s John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, kladdkaka | swedish chocolate cake. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Free UK Delivery on Eligible Orders A perfect kladdkaka is very soft in the middle, but not too runny once cooled. It won't rise but will puff up slightly during baking. If you press down gently on the cake while it is baking, the crust should need a tiny bit of pressure to crack. This signals that the cake is done.

Kladdkaka

To get started with this particular recipe, we have to prepare a few ingredients. You can cook kladdkaka | swedish chocolate cake using 7 ingredients and 7 steps. Here is how you can achieve it.

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

A bit like a cross between fudgy brownies and a chocolate soufflé. 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.

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Steps 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.

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. Also, you must let it cool. Indeed, every café in Sweden has their own version of kladdkaka, as it is the most popular fika cake. (Fika is an important part of Swedish culture. It is a coffee and cake break with friends or.

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