Kladdkaka (Sticky Swedish Brownie)

Ok, I’m holding my hands up. I wanted a cake beginning with K so I googled “types of cake”.

Kladdkaka (before being popped back in the oven for a bit extra time)

Luckily, thanks to the power of Wikipedia I found that there is a Swedish version of the brownie called Kladdkaka. Jackpot!  Even better, the recipe I found is from a Scandinavian deli and grocery shop in London that I have been to on several occasions.

If you want to experience more cakes like this and some excellent coffee I heartily suggest that you make a trip to:
Scandinavian Kitchen
61 Great Titchfield Street, London W1W 7PP

Kladdkaka (Sticky Swedish Brownie)
They have also provided a handy PDF of the recipe here

100g unsalted butter
2 medium eggs
300g caster sugar
150g plain wheat flour
4 tbsp cocoa powder
A pinch of salt
1 tablespoon of vanilla sugar (or I used 2 tsp vanilla bean paste)

Melt the butter in the microwave or in the pan and leave to cool slightly while you do the rest.
Whisk egg and sugar until light, fluffy and pale.
Weigh out all dry ingredients and sift them into the egg and sugar mixture. Fold the mixture until incorporated. Lastly, add the melted butter and fold again until you are left with a smooth chocolate mixture.
Pour into a lined pan – this recipe fits a normal 20 x 30 cm pan. The cake will not rise, only puff up slightly during cooking but will fall back down again once take out of oven.
Put into a hot oven (180 degrees) for about 20 minutes

Note: I thought mine was cooked so took it out but it was still really runny – had to put back for another 10mins though maybe I didn’t leave it to sit long enough before cutting

The exact time varies from oven to oven, so you must keep checking it towards the end. A perfect kladdkaka is soft in the middle – but not actually runny. The difference between a dry and too runny cake is a matter of a minute. The way to test it is to press down gently on the crust: if it take a bit of pressure to crack, it is done. If you hardly have to apply pressure, it needs a bit longer.

When you take it out, leave it in the tin to cool for at least half an hour. (Note to self – you should have paid more attention to this bit)

After the extra minutes in the oven. Still perfectly gooey but less drippy!

Serve cut into pieces with either whipped cream or DAIM cream. Also works very well in Sundaes, with fresh fruit… Do you need more excuses?

Decoration
A dusting of icing sugar.
DAIM CREAM: Softly whip 500 ml whipping cream with a tsp of cocoa powder. Chop up 2 Dime/Daim bars and add
to the mixture. Whip a bit more to integrate but take care not to over beat. Serve with the Kladdkaka.

Scandinavian Kitchen have kindly given me permission to reproduce this recipe.

(c) 2010 by Bronte Aurell at Scandinavian Kitchen http://www.scandikitchen.co.uk – all rights reserved, Do not reprint without permission

Gooey chocolate on a pretty cakestand.

This is my entry to May’s edition of Alphabakes, run by The More than Occasional Baker and Caroline Makes. The letter this month is of course K.

As mentioned previously, the cake stand was a gift from dotcomgiftshop.com