Swedish Kladdkaka - Sticky cake
Swedish kladdkaka is something in-between a brownie and a fudge cake.
Equipment
- 1 Medium pot
- 1 Round cake mold
Ingredients
- 150 g Butter (5.3 oz) , unsalted
- 275 g Sugar (9.7 oz) (300 ml) Caster sugar or Granulated sugar
- 40 g Cocoa powder (1.4 oz) (100ml)
- 2 tsp Vanilla sugar powder or 1 teaspoon vanilla extract
- 1/2 tsp Salt
- 2 Eggs
- 120 g Flour All-purpose (4.2 oz) (200ml)
- 1 tbsp Powdered sugar for dusting (optional)
Instructions
- Preheat the oven 175° C (347°F).
- Grease a round cake mold (20 cm) (7.8 in) with butter and sprinkle bread crumbs to coat.
- Melt the butter in a 2 liter (67.6 fl.oz) sauce pan.
- Add sugar into the melted butter and stir for about 1 minute. Remove the pan from the heat and place it on a kitchen towel.
- Add the cocoa powder, vanilla, salt and stir until it looks smooth.
- Then add one egg at a time and continue to stir until smooth.
- Finally add the flour and stir until it looks smooth again. It will appear quite thick
- Add the batter into the cake mold and put it in the preheated oven. Bake for exactly 19 minutes. Not a minute more.
- Let it cool down and put it in the refrigerator for at least one hour.
- The refrigerator is an important part, don’t skip it. It’s worth the wait.
- Dust the cake with some powdered sugar (optional)