During Rebecca’s visit I also wanted to do something more “Swedish” to acknowledge her love for that nation and to send her off on a high note! I googled “Swedish chocolate dessert recipes” (OK, slightly selfish for the “chocolate” part) and basically this is the most popular chocolate recipe in Swede-land. Kladdkaka is a deliciously sticky chocolate cake, sort of a cross between a molten chocolate lava cake and a brownie. The key is that it doesn’t have any leavener in it, which keeps it mostly flat and gooey on the inside. Finish it by sprinkling with powdered sugar and serve with whipped cream or ice cream. And some strawberries on top. That’s essential 🙂
Anyway, here’s my first take at this (surprisingly simple!) Swedish recipe.
Next time I’ll have to figure out a way to add peanut butter to it… “Sweden meets America?”
- 1/2 cup all-purpose flour
- 1/4 unsweetened cocoa powder
- 1 pinch salt
- 2 eggs
- 1 1/3 cups granulated sugar
- 1 tbsp vanilla extract
- 1/2 cup butter, melted
- Vanilla ice cream, for serving
- Strawberry slices, for serving
- Preheat oven to 300 degrees.
- Sift together flour, cocoa powder, and salt.
- Whisk eggs and sugar.
- Add flour mixture to eggs and butter. Stir until just combined.
- Add vanilla and melted butter. Stir thoroughly.
- Pour into well-greased or sprayed 9″ cake pan.
- Bake at 300 degrees for 30 minutes, or until center of cake is just set.
- Allow to cool in pan for 1 hour before serving.
- To serve, sprinkle with powdered sugar and ice cream and strawberries on the side.