Easiest Way to Create Tasty Kladdkaka | Swedish Chocolate Cake

Kladdkaka | Swedish Chocolate Cake. This cake is one of those cakes I take for granted somehow. I love it so much but I rarely bake it. Well, first of all, it was the only recipe I knew how to make.

It is a rich chocolate dessert with a crisp exterior and a soft and gooey interior. This dense, compact chocolate cake is similar to a chocolate brownie and a molten chocolate cake. One of the most popular Swedish desserts is a rich chocolate cake known as kladdkaka. You can create Kladdkaka | Swedish Chocolate Cake using 7 ingredients and 7 steps. Here is how you cook it.

Ingredients of Kladdkaka | Swedish Chocolate Cake

1. You need 1 Slice of Stale Bread,.
2. You need of Unsalted Butter, 150g + More For Greasing.
3. You need 3 of Eggs,.
4. You need of High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 150g.
5. It's Pinch of Sea Salt,.
6. It's 150 g of Demerara Sugar,.
7. It's 30 g of Low Protein (10g) All Purpose Flour,.

This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. A traditional gooey Swedish chocolate cake that's like a cross between a fudgy brownie and a molten chocolate soufflé. Make it in mere minutes How can YOU resist? The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka.

Kladdkaka | Swedish Chocolate Cake instructions

1. Preheat oven to 200 degree celsius or 400 fahrenheit. Slice stale bread into small squares. Transfer onto a baking tray lined with parchment paper. Wack into the oven and toast until browned. Remove from oven and transfer into a food processor..
2. Blitz until bread crumbs form and set aside. Turn the oven down to 175 degree celsius or 350 fahrenheit. Grease the cake pan with butter. Lay a piece of parchment paper on the bottom of the pan. Brush the paper with butter as well..
3. Add bread crumbs into the cake pan. Swirl to coat every nooks and cranny with bread crumbs.Tap out any excess. Set aside until ready to use. Transfer butter and chocolate onto a double boiler..
4. Once butter and chocolate start to melt, stir to combine well. Continue stirring until completely melted and fully incorporated. Remove from heat and add in eggs, 1 at a time. Mix until well combined. Mix, mix, mix. Repeat the process until all the eggs have fully incorporated..
5. Add in sugar. Mix until well combined. Add in flour, 1/3 portion at a time, mixing until well combined. Lastly, add salt. Give it a final stir. Transfer into the prepared cake pan..
6. Gently tap to remove any air bubbles. Wack into the oven and bake for 15 to 20 mins. *Do not exceed 20 mins of baking time. The center should be still wobbly.* Remove from oven and set aside to cool down completely. You can serve this at room temperature or chilled..
7. I served mine chilled with whipped cream and some orange compote..

Just a fancy name for a delicious, super versatile raspberry sauce, this Easy Raspberry Coulis pairs fabulously with chocolate and a zillion other desserts! Today's recipe - I promised you a non-fail Swedish cake and so here it is. This beloved Swedish cake from chef Magnus Nilsson's wife is similar to a fudgy brownie, chilled, but it's just as good piping hot from the pan with ice cream. Featured in: The Sunday Suppers Project. Chef Magnus Nilsson's wife likes to serve this.