Today, we tried a recipe for Kladdkaka, a Swedish specialty chocolate cake. And it came out perfect! A flourless chocolate cake, easy to make, soft, rich and moist, to accompany our slow Sunday.
Swedish Chocolate Cake
Original recipe by Call me cupcake
250 g (2 sticks + 1 1/2 tbsp) butter
250 g (8.8 oz) coarsely chopped dark chocolate (70%)
1/3 cup + 1 1/2 tbsp (100 ml) strong coffee or espresso (or water)
4 large eggs, at room temperature
3/4 cup + 1 1/2 tbsp (180 g) sugar
1 tsp vanilla sugar or 1/4 tsp vanilla powder
pinch of salt
Optional to serve:
Milk chocolate curls
1. Heat oven to 175°. Grease a pan (22-25 cm) and cover with baking paper.
2. Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside.
3. In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes.
4. Stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt.
5. Pour batter into the prepared pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. Dust powered sugar on top.
6. If you want you may serve it with whipped cream with some powdered sugar and/ or chocolate curls (to make them put milk chocolate in a warm place for a few minutes, then use a cheese slicer to make curls)