Kladdkaka
Kladdkaka is a Swedish chocolate cake. The crispy crust gives it something very special. We recommend serving the cake with whipped cream and raspberries – a dream!
INGREDIENTS
FOR THE DOUGH
100 g whole milk chocolate
100 g dark chocolate
200 g soft butter
4 eggs (size M)
300 g white sugar
70 g brown sugar
1 tsp vanilla extract
1 pinch of salt
175 g wheat flour (type 405)
40 g baking cocoa
ALSO
200 g cream
1 packet of vanilla sugar
1 packet of cream stiffener
125 g fresh raspberries
Some butter for the mold
Some flour for the mold
Some powdered sugar for dusting
PREPARATION
Step 1
Grease a springform pan (⌀ 26 cm) and dust with some flour. Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Roughly chop the milk and dark chocolate coating and melt it together with the butter over a water bath.
Step 2
Beat the eggs with white and brown sugar, vanilla extract and salt until frothy. Briefly stir in the melted chocolate mixture. Sift the flour and baking cocoa over the sugar-egg mixture and mix everything into a smooth dough.
Step 3
Pour the dough into the prepared springform pan, smooth it out and bake in the preheated oven for approx. 30 minutes. Allow the cake to cool completely, then remove it from the springform pan and leave it to cool in the fridge for another 3 hours.
Our tip
The cake should stay as moist as possible
Don’t be surprised if the cake doesn’t bake all the way through. The consistency is just right and comparable to the consistency of brownies.
Step 4
Immediately before serving, whip the cream with vanilla sugar and cream stiffener. Wash the raspberries and set them aside. Dust the cake with powdered sugar and enjoy with a dollop of cream and raspberries. The cake makes about 12 pieces and will keep in the fridge for at least 2 days.
