Kladdkaka (Swedish Chocolate Cake)

This Swedish chocolate cake is rich, gooey, with a crisp top. It's deep chocolate flavour and sticky texture is similar to a brownie. Best served with whipped cream or ice cream. The name literally means "sticky cake" – and it lives up to it!

Difficoltà

Bassa

Tempo

90 min

Autore

Kenwood

Ingredienti

Porzioni

8

Makes

1 cake

, as needed, for greasing

, as needed, for dusting

100 , cubed, at room temperature

180

1

2

60

90

1

Utensili

Round tin 20 cm (8"), KCL96.004DG, Whisk Tool

Istruzioni

Step 1

Preheat the oven to 180ºC.

Grease the bottom and sides of the tin with butter and dust with cocoa powder.

Line the bottom of the tin with parchment paper.

Sift cocoa powder, flour and salt together and set aside.

Fit the Whisk Tool.

Add butter into the appliance bowl.

Heat for 5 minutes at 40ºC on speed Off, until the butter has melted.

Add caster sugar and vanilla extract.

Whisk for 2 minutes at speed 2 until light and fluffy.

Add eggs gradually while the machine is running.

Whisk for 1 minute on speed 2 until smooth.

Add the flour mixture.

Whisk for 1 minute on speed 1 until combined.

Step 2

Transfer the mixture into the tin and carefully level out.

Bake for 15 minutes at 180ºC until a skewer inserted comes out clean.

Remove from the oven and let cool completely.

Chill in the fridge for 1 hour.

 

To serve

Serve cold with whipped cream and raspberries (optional).