I don’t really remember when I first encountered Kladdkaka, though I reckon it was at one of the Scandinavian Christmas bazaars organised by the Scandinavian Society years ago. I just know I have been obsessed with it for a very long time and have made it a number of times in many different ways, especially when I was a medical student and finals lurked around the corner ( Baking for stress relief of course!)
And the reason why Kladdkaka is a favourite of mine is simply because it is more fudgey than cakey, takes a couple of minutes to throw together and it hits the spot when a chocolate bar just doesn’t cut it. More importantly if you bake from time to time, you are likely to have most of the ingredients lying around anyway.
The only thing I do a little differently is that I prefer to use brown sugar as well as white simply because I feel it makes the cake a little softer, chewier and adds to the colour.
(Makes 6 big slices/ 8 more reasonable ones or if it is in this household feeds 2)
75gm brown sugar
125gm sugar (granulated/caster)
3 large eggs (4 medium sized ones)
50gm cocoa powder
1 tsp vanilla essence
Hint of salt
- Melt butter
- Combine sugar, butter, flour, cocoa powder, eggs, vanilla essence and salt.
- Mix with a spatula until combined
- Transfer to cake tin (I used a 20cm one, but works in a 23cm cake tin too!)
- Bake at 150C for 18 minutes.
So this is the tricky part, basically you want it to bake until the top part of the cake is set in the middle but you don’t want to over bake it too cause it should stay fudgey. If still runny on top, return to oven for a few more minutes.
- Dust some icing sugar over it
- Dust extra cocoa powder over it
- Serve it as it is
- For extra hygge – Warm in microwave for 30 seconds and serve it with a dollop of whipped cream/scoop of vanilla ice cream
(If you are feeling particularly indulgent)
- Do any of the above and couple it with some berries.
Also for additional over the top chocolatey goodness
Melt 100gm of whatever chocolate you like and add it into the mix making it even fudgier
OR add 1 cup of raspberries into the mix before baking.
Happy baking! Let me know which you decide is the best way to have it.