This is a lovely sticky chocolate cake that I often make (my husband loves it). It’s very quick to whip up and lasts 1-2 days in the fridge. We normally serve our ‘kladdkaka’ with whipped cream, yoghurt or ice cream. The recipe below includes optional salt liquorice powder, which is totally not necessary if that’s not something you like or have on hand (it’s fairly common in Scandinavia).
Ingredients:
- 100g unsalted butter (melted)
- 1 cup sugar
- 2 eggs
- 1/2 cup plain flour (I substitute this with gluten free plain flour)
- 4 tablespoon cocoa powder
- 1 teaspoon vanilla sugar or vanilla extract
- 2-3 tablespoons of salt liquorice powder (totally optional)
How to make it:
- Preheat your oven to 175C (fan forced), 190C if you don’t have a fan forced oven.
- Melt the butter on stove or in microwave. Let cool slightly.
- Whisk together eggs and sugar until smooth.
- Add butter, cocoa powder, vanilla powder (and liquorice powder if you’re using that). Stir together.
- Finally add the flour and mix until smooth.
- Slightly grease a small cake dish and scrape all the yummy batter into it.
- Cook at 175C (fan forced) for about 20-25 minutes. Shorter cook time makes a more gooey middle.
- Let cool and then serve up with ice cream, whipped cream or yoghurt.
Hope you enjoy this simple recipe, it’s one of our favourites!