It’s Friday so it seems only worth it to have a slice of chocolate cake. Making it to the end of the week, through the early mornings and the wrangling of tasks and people just to sit down and have a moment of peace with some fudgy, chocolate cake. Sweden has a cake just for your needs if this is what you’re currently hankering. And, even though it’s probably a cake you’ve never heard of, the ingredients are probably already sitting in your cupboard.
Some countries have chocolate recipes so simple you wish you had known about them your whole life and today’s Kladdkaka Cake is one such recipe. Sure it has a funny name to us English speakers, but it’s the flavor of this thing that will have you coming back for another slice and pulling this recipe out again and again.
Yes, foreign baking isn’t fancy or all that different from the food we know. The more I delve into the world of food out there the more this fact is confirmed. This cake is almost (you’ll have to melt the butter in another bowl) a one bowl creation and is super easy to whip together. With the crust being almost hard meringue like in texture and the center like a fudgy brownie, this will impress any chocolate lover.
Kladdkaka Cake – Swedish Fudge Cake
Adapted from Scandinavianfood.about.com
1 1/3 cup superfine sugar
1/2 cup flour
113 grams/4 ounces butter, melted
4 tablespoons plain cocoa powder
1 teaspoon vanilla extract
Greaseproof a cake tin with butter and preheat the oven to 180ºC/350F.
Whisk the eggs and sugar together until fluffy and the sugar has dissolved.
Add the flour and salt a little at a time and combine until well mixed.
Add the cocoa powder and extract into the butter and combine until smooth.
Add the butter mixture to the sugar mixture and whisk to combine until smooth.
Pour into the cake tin and bake for 30 minutes or when a skewer comes out clean from the edge of the cake.
Remove and allow to cool.
Serve with a little whipped cream.