Kladdkaka is a chocolate cake from Sweden. Its exceptional flavor is gloriously complemented by raspberry puree and sultry whipped cream.
Author: Epicurus.com Kitchens
Recipe type: Baked Goods
For the cake batter:
- 10 Tablespoons butter
- 1 1/3 Cups sugar
- 2 eggs
- 5 Tablespoons unsweetened cocoa
- 3/4 Cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
For the truffle topping:
- 1/2 Cup heavy cream
- 8 ounces semisweet chocolate chips
- 1 teaspoon pure vanilla extract
- flaky sea salt
- Preheat oven to 325˚F. Spray an 8-inch round or square cake pan with baking spray or grease the pan with butter and then dust with flour. Line the bottom of the pan with a round (or square) of parchment paper. Don't omit this or the cake will be difficult to remove from the pan.
- Place butter in a medium-size microwave-safe bowl and cover bowl with a plate or paper towel. Cook in microwave on high power for 1 1/2 minutes, or until butter is melted.
- Add sugar to the bowl with melted butter and whisk to combine. Add eggs, one at a time and stir well after each addition. Add the cocoa, flour, vanilla, and salt. Stir just until all dry ingredients are incorporated.
- Transfer batter to prepared pan and spread out to an even layer. Bake for 20 to 22 minutes. Don’t over bake. The cake should be slightly firm on the outside but moist and sticky inside.
- Cool completely OR let the cake cool for 10 minutes before adding truffle topping.
- For truffle topping, heat heavy cream in a microwave-safe bowl or cup for 1 minute on high power. Add chocolate chips and vanilla. Stir and allow to sit for 1 minute. Then stir until all chocolate has melted and the mixture is smooth.
- Pour truffle mixture over the semi-cooled cake and spread to an even layer.
- Allow truffle topping to cool for 10 minutes (otherwise salt will “melt” into the topping”, then sprinkle with about 1/4 teaspoon flaky sea salt.
- Cool for several hours, then refrigerate for 30 minutes before removing from the pan.
- To remove, run a thin-bladed knife around the outer edges of the cake. Invert pan onto a dinner plate and, holding the plate and pan together, give it a good shake downwards. If the cake doesn’t release, go around the edges again with a knife then repeat with inverting cake. Once the cake is released, invert again so that truffle layer is on the top.
- Serve with Raspberry Coulis and a dollop of whipped cream, if desired.
Serving size: each of 12 slices Calories: 356