Wednesday, 18 May 2016

Recipe | Kladdkaka Swedish Chocolate Cake


It's a tradition for me to throw a little Eurovision shindig and this year was no different! I always make sure I do a European themed bake and this year was no different. I decided on a Kladdkaka which is a Swedish chocolate cake. The cake isn't supposed to rise, just puff up, it's meant to have a hard crust on the outside and be sticky and squidgy in the middle. Mine wasn't as sticky as I'd like but it was still soft and yummy! 


Ingredients - 

100g unsalted butter
200g caster sugar
1 tsp vanilla extract
150g plain flour
3 tbsp cocoa powder

Method -

1. Preheat the oven to 180 degrees C/Gas Mark 4. Grease and line a 20cm round loose bottom tin. Melt butter and set aside to cool. In a large bowl whisk the eggs, vanilla and sugar until light and fluffy.

2. Add the flour and cocoa powder into the egg and sugar mix and fold in until incorporated. Fold in the melted butter until you have a smooth, thick chocolate mixture.

3. Pour into the prepared in and bake for around 20 minutes, the mix should still be soft in the middle. Leave to cool in the tin and dust with icing sugar.

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