Dessert
Kladdkaka (Sweden)
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Serves: about 10 people. Portion size: about 90g per person. Swedish sticky chocolate cake with a soft fudgy centre. Nutrition is estimated per 100g of finished dessert.
DessertcakechocolatedessertfudgyswedishNut freeVegetarian
Estimated Nutrition (per 100g finished recipe)
- Calories
- 394 kcal
- Protein
- 5.4 g
- Carbohydrate
- 48.5 g
- of which sugars
- 34.2 g
- Fat
- 20.6 g
- of which saturates
- 12.6 g
- Fibre
- 2.1 g
- Salt
- 0.24 g
Ingredients
- 150g butter, melted
- 250g caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 45g cocoa powder
- 120g plain flour
- Pinch of salt
- Icing sugar to dust
- Whipped cream and raspberries to serve
Method
Heat the oven to 175C and line a 20cm cake tin.
Whisk the melted butter and sugar together.
Beat in the eggs and vanilla until smooth.
Fold in the cocoa, flour, and salt just until combined.
Scrape into the tin and bake for 18-22 minutes; the edges should be set but the centre still soft.
Cool completely in the tin so the cake becomes dense and fudgy.
Dust with icing sugar and serve in small slices with cream and raspberries.