Swedish Sticky Chocolate Cake (Kladdkaka)
by Alix Traeger
Selected and baked by “Nerd Consultant” Calvin, and served at our April 2018 Post-Diagnostic Support Group meeting.
Ingredients
for 6 servings
• 1 ⅓ cups (267 g) sugar
• 2 eggs
• ½ cup (70 g) flour
• ¼ cup (30 g) cocoa powder
• 1 pinch salt
• ½ cup (114 g) butter, melted
• 1 tablespoon vanilla extract
• butter
• cocoa powder
• powdered sugar
• berry, optional
• 2 eggs
• ½ cup (70 g) flour
• ¼ cup (30 g) cocoa powder
• 1 pinch salt
• ½ cup (114 g) butter, melted
• 1 tablespoon vanilla extract
• butter
• cocoa powder
• powdered sugar
• berry, optional
Method
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Preheat the oven to 350°F (180°C).
-
In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
-
Sift in the flour, cocoa powder, and salt.
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Fold until incorporated.
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Mix in the butter and vanilla.
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Grease a pan with butter and sprinkle cocoa powder to coat.
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Pour in batter and smooth out. Batter will be very thick.
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Bake for 20 minutes or until the top has hardened. The center should still be soft.
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Sprinkle with powdered sugar.
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Add berries (optional).
Calvin – Nerd Consultant
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