Kladdkaka: Swedish Chocolate Cake
Kladdkaka literally means “sticky cake.” It is named so because it is baked for a very short time – only 13 minutes. So the cake becomes crusty on the outside but still soft and slightly sticky inside. In Sweden they served it with whipped cream, mixed with a little rum or brandy.
200g of butter
200g of dark chocolate
1 cup of sugar
1 1/2 cup of flour
1 tsp of baking powder
Melt butter in a skillet. Cut the chocolate into small pieces. Pour the chocolate into the butter and stir until melted.
In a large bowl, beat eggs with sugar.
Add the chocolate mixture.
Add sifted flour with baking powder and mix well.
Pour the mixture into a buttered and floured baking tin with a diameter of 22-23 cm.
Place in the middle of a preheated 220 C degree oven and bake for 13 minutes. Allow the cake to cool to room temperature.
Serve it with powdered sugar, cream, ice cream or fruit.