Fudgy kladdkaka
by Tavolino
A classic Swedish chocolate cake with a perfectly crisp surface and a wonderfully chewy, fudgy center. Best served with whipped cream and fresh berries for the complete fika experience.
Ingredients
- Butter (for the pan) 10 g
- Breadcrumbs (for the pan) 10 g
- Butter 100 g
- Eggs 2
- Granulated sugar 2 1/2 dl
- Cocoa powder 3 tbsp
- Vanilla sugar 2 tsp
- All-purpose flour 1 1/2 dl
- Salt 1 pinch
- Powdered sugar (for garnish) 1 tbsp
- Heavy cream 2 dl
- Fresh berries 100 g
Preparation
- 1
Preheat the oven to 200°C (top and bottom heat).
- 2
Grease a springform pan (approx. 24 cm) with 10 g of butter and coat with 10 g of breadcrumbs.
- 3
Melt 100 g of butter in a saucepan and let it cool slightly.
- 4
Whisk together 2 eggs and 2 1/2 dl of granulated sugar by hand in a bowl.
- 5
Mix 3 tbsp of cocoa powder, 2 tsp of vanilla sugar, 1 1/2 dl of all-purpose flour, and 1 pinch of salt in a separate bowl.
- 6
Stir the flour mixture into the egg mixture.
- 7
Add the melted butter and stir gently until the batter is smooth.
- 8
Pour the batter into the pan.
- 9
Bake in the middle of the oven for 10–15 minutes, depending on desired consistency.
- 10
Remove the cake and let it cool completely.
- 11
Sift over 1 tbsp of powdered sugar before serving.
- 12
Serve the cake with 2 dl of whipped cream and 100 g of fresh berries.