Chokladkaka Recipes

KLADDKAKA

Steps:

• Preheat the oven to 350 F (175°C).
• Grease and flour a springform pan, about 8 inches in diameter, and place in the refrigerator.
• In a non-stick saucepan, melt the butter over low heat.
• Remove the pan from the heat when a little more than half of the butter has melted and stir with a wooden spoon until the rest of the butter melts, thanks to the existing heat.
• Pour the melted butter into the bowl of a stand mixer.
• Add the eggs, sugar, vanilla extract, cocoa powder and salt to the melted butter.
• Whisk quickly to obtain a smooth dough.
• Add the flour. Whisk quickly until obtaining a smooth homogenous dough.
• Remove the pan from the refrigerator and pour the dough into it.
• Bake in the center of an oven preheated to 350 F (175°C).
• At the end of baking, the surface of the kladdkaka should be quite hard while still remaining runny inside, about 15 to 17 minutes, depending on the oven.
• Unmold the kladdkaka 10 minutes after taking it out of the oven and let it cool on a rack.
• Once cooled, place it in the refrigerator for at least 1 hour 30 minutes before eating it.
• Sprinkle with icing sugar and serve with whipped cream.

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
• Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
• Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

PROFESSOR'S CHOCOLATECAKE (PROFESSORNS CHOKLADKAKA)

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 inch spring cake pan.
• Or, if the pan has a tendency to leak, line with greaseproof paper.
• Melt butter, chocolate and sugar over low heat, let cool.
• Divide the eggs and beat the whites until stiff.
• Stir the yolks into the cooled chocolate mixture.
• Add flour, nuts and instant coffee.
• Carefully fold in the beaten egg whites.
• Bake, on lowest rack of oven, for 35-40 minutes.
• The cake will be and should be gooey inside.
• Serve as it is or with whipped cream.