Kladdkaka, it even has its own day in Sweden now. This is my go to recipe. A super swift and easy, the one I know the ingredients by heart. And the one you can mess around with and it will still taste amazing every time.
There are so many different versions how to make Kladdkaka, but this is my recipe. The secret to a good kladdkaka is not to beat the eggs. So do not use a electrical mixer. And it should be gooey in the middle, I never bake them longer than 15-20 minutes. These are perfect straight from the oven with whipped cream, ice cream or just straight from the baking tray with a spoon (yes I have done that). But they are equally good the day after as when they cool down they create a very nice sticky flavor in the middle and crisp outside. Mmm yummy!!
The story behind a kladdkaka is basically that someone was making a brownie and forgot to add baking powder! Some mistakes are indeed good mistakes!! However I am not sure that is true as I have heard a few other stories as well!
Right lets get on with it! Remember 1 dl is 100 ml!
Oven on at 175 degrees
- 100 g melted butter
- 2 egg
- 3 dl sugar
- 1.5 dl plain flour
- 2.5 tsp vanilla sugar (use 1 tsp vanilla extract)
- 4 tbsp cacao powder (good quality, the darker and less sugar the better)
Then you can add nuts, sweets or like we did today some chopped bits of dark chocolate. At Christmas we add pepparkaks (gingerbread) spices (ginger, cardamon, cinnamon and gloves) and it is just heavenly!
Mix egg and sugar, let sit while you melt the butter. Then add flour, vanilla and cocoa powder, gently stir and last add butter. Pour in to baking mould and straight in the oven. Bake for about 15-20 min. It should be a bit wobbly in the middle but not raw looking. We made cupcakes today so I baked them for 8 minutes.
Well this treat will be at the shop for our first FIKA FRIDAY once we reopen again! Mmm it smells pretty good here. All week we have created Easter cards and letters to our local friends and we will go out for a little walk and deliver these. But first its FIKA time