The Swedish Chocolate Cake (Kladdkaka) is a typical cake from Swedish cuisine with a soft inside and slightly crunchy outside. Ready in a few minutes with an intense chocolate flavor and it melts in your mouth with every bite. In Sweden, it is enjoyed for Fika, or the coffee break, a delicious treat served in every café.
Once ready, it is served simply with a dusting of powdered sugar or with cream or a topping of your choice. In any case, it is always delicious and super tasty!
It’s easy and very quick to prepare. The fundamental secret is the short cooking time, this way you will have a tender and creamy center. Great as dessert but also for breakfast or the children’s snack.
You might be interested in these recipes:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Swedish
- Seasonality: All seasons
- Energy 398.65 (Kcal)
- Carbohydrates 41.29 (g) of which sugars 24.84 (g)
- Proteins 6.50 (g)
- Fat 24.83 (g) of which saturated 15.54 (g)of which unsaturated 8.91 (g)
- Fibers 3.88 (g)
- Sodium 178.30 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS FOR SWEDISH CHOCOLATE CAKE
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 3.5 oz dark chocolate
- 3/4 cup butter
- 3/4 cup sugar
- 2 eggs (medium)
- 1 pinch salt
Tools
- 1 Stand Mixer
PREPARATION OF SWEDISH CHOCOLATE CAKE
Melt the butter with the chocolate at low temperature until you obtain a smooth and liquid mixture.
Beat the eggs with sugar. Then add the fluid chocolate and mix with a hand whisk.
Combine flour and cocoa and pour the entire mixture into a 20 cm (8-inch) baking pan lined with parchment paper.
Bake in a well-heated static oven at 350°F for 15 minutes in the center. Let it cool in the pan outside the oven for 40 – 50 minutes.
After cooling, decorate with powdered sugar.
Adriana’s Tip
Make sure not to extend the baking time, otherwise the inside will be dry instead of moist and tender. It keeps for 5/6 days in a dessert container.
