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This Swedish chocolate cake or Kladdkaka is incredibly rich, sweet and an absolute chocolate dream!
What is special about this cake is that the middle part is under-baked. I like the middle part to be looser than fudge consistency and still not runny. So, if you want your cake to be looser, bake it for shorter time. And if you want your cake to be more “done”, bake it for longer time.
For serving I like to use cacao and fresh raspberries. But it also goes well with powdered sugar and warmed through frozen berries.
Swedish chocolate cakeCourse: Desserts
3,5 dl flour
3 dl caster sugar
2 dl muscovado sugar
1 dl cacao + some more for serving
1 tsp vanilla
Pinch of salt
225 gr butter
300 gr raspberries to serve
- Preheat the oven to 200 C.
- Line an 22cm round oven form with baking paper. Use form with removable bottom for easier transfer to a serving dish.
- In a small pot, place butter then melt. Leave to cool just a couple of minutes.
- In a big bowl add flour, both kind of sugar, vanilla, salt, eggs and slightly cooled down butter. Using a spoon or hand whisk, mix just until combined.
- Transfer to baking dish and bake for 25 minutes.
- When you take the cake out of the oven and shake it, it should have a jiggly middle part. If you insert a toothpick in the outer circle of the cake it should come out clean. If you insert a toothpick in the center of the cake it should come out wet.
- Leave to cool for at least four hours.
- To serve, dust over with some cacao and place a few raspberries on a side.