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Kladdkaka, gâteau au chocolat suédois saupoudré de sucre glace, une part coupée au cœur fondant et collant, avec crème fouettée, framboises et café
Team Curcuma

Kladdkaka (Swedish chocolate cake)

The famous Swedish chocolate cake: a batter of melted butter, cocoa and sugar, with no baking powder and no mixer, baked for a very short time to keep a thin crackly crust and a dense, gooey, sticky centre.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings : 10 slices
Course : Dessert
Cuisine : Swedish
Calories : 235
Ingredients Préparation Notes

Ingredients
  

  • 100 g butter (plus a little for the tin)
  • 2 eggs
  • 250 g caster sugar
  • 100 g plain flour
  • 40 g unsweetened cocoa powder (plus a little for the tin)
  • 1 tsp vanilla extract (or the seeds of 1 pod)
  • 1 pinch flaky sea salt
  • 1 pinch cinnamon or Espelette pepper optional
  • icing sugar to decorate

Préparation
 

  1. Preheat the oven to 175 °C (350 °F, conventional). Butter a 22 to 24 cm round tin and dust it with cocoa, or line it with baking paper.
  2. Melt the butter over a low heat, then let it cool slightly.
  3. In a bowl, whisk the eggs and sugar by hand just to combine them, without trying to make them fluffy.
  4. Add the flour, cocoa, vanilla, salt and the spice of your choice, then the melted butter. Fold with a spatula until you get a thick, smooth, glossy batter.
  5. Pour the batter into the tin and smooth the top.
  6. Bake for 15 to 18 minutes: the top should be dry and slightly cracked, but the centre still wobbly. A knife inserted in the centre should come out sticky.
  7. Leave to cool completely in the tin, then chill for at least 1 hour. Unmould, dust with icing sugar and serve with whipped cream and raspberries.

Notes

For a 22 to 24 cm (9 in) tin. Kladdkaka keeps for 3 days in the fridge, well wrapped: it becomes even gooier. Take it out 20 minutes before serving. The pinch of cinnamon or Espelette pepper is optional.