This authentic Swedish dessert is a fantastic combination of texture and rich chocolate flavor!
There are not many things I enjoy more than good food, good friends, and great chocolate desserts.
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The story of this dessert is a short one, but it bears repeating if only to make you smile at my silliness.
My husband and I were finally able to pin down a date for some friends to visit.
Well, I am not so much of a cook. In fact, I am a terrible cook. But I really wanted to make something delicious for Brenda and her family and something that was significant to our family. We planned a big dinner that my husband was going to grill… but dessert was where I was focused.
See, I have this little baking blog and people sort of assume that when they come over I will bake for them.
Usually, they assume that I will bake something that tastes good for them. It’s a lot of pressure. (Mostly pressure I put on myself, but you know.)
So I did some research and tried to find a dessert recipe that was not only delicious, but that was significant to my family’s heritage.
After many hours of research, I found this delightful Swedish dessert called a Kladdkaka. So I made one for practice and fell in love. It’s delicate, refined and simple. (SO simple. You cannot mess it up!) It is one of those desserts that delights you in it’s ability to show case the raw flavor of good chocolate, but also entices you with the contrasting textures of a crispy and flakey crust on an ooey gooey bed of chocolate deliciousness.
This was the dessert I would serve.
It was perfect! Delicious and significant.
This authentic Swedish dessert is a fantastic combination of texture and rich chocolate flavor!
- 1/2 c all-purpose flour
- 1/4 c unsweetened cocoa powder
- 1 pinch salt
- 2 eggs room temperature
- 1 1/3 c white sugar
- 1 tbsp. vanilla extract
- 1/2 c butter melted and cooled slightly
- Preheat oven to 300 degrees F (150 degrees C). Prepare an 8-inch pie plate.
- Sift together the flour, cocoa powder, and salt then set aside.
Whisk the eggs into the sugar until smooth. (About five minutes on medium speed in stand mixer)
- Add the flour mixture, and stir just until combined.
- Pour in the vanilla extract and melted butter; stir until well combined.
- Pour into prepared pie plate.
- Bake on the lower rack of oven for 35 minutes, or until the center has slightly set.
- Allow cake to cool for 1 hour in the pie plate.
Recipe just barely adapted from allrecipes.com.
There was only one problem.
I am not Swedish.
And I have no idea why I thought I was. I am Norwegian however, so maybe that explains it.
It’s a good thing this is so darn delicious, or I might have been even more embarrassed!
Quick tip: This dessert is meant to be served with a very runny and gooey center. Don’t be alarmed when you cut into it and see that it appears “raw”!
Moral of the story? Just enjoy this fabulous dessert no matter what your nationality. 😉
Just for fun… here is kladdkaka in 15 seconds!
I love this. 😀 looks so yum.
Ahh now I need cake and its only 6 am here. I may have to make this for after dinner tonight. Yum!
I’d bake this just so I could use the name in conversation. A LOT. It looks lovely, which makes it all the better!
Because people like to say kaka.
Yay!
This is my favourite cake when you have unplanned company. It’s THE easiest cake ever!
– but then I’m swedish so I might be bias 🙂
I would like to make a suggestion (if I may) and that’s to serve it hot, straight out of the oven with vanilla ice-cream…
– Heaven!
(and if you want to, you can top it off with some melted chocolate with nuts, or make a salted caramel toffe topping, or just a simple chocolate sauce with a sprinkling of seasalt on top – the variations are endless)
Love from a cold and rainy Sweden
Maria
This was awesome!!! I baked it in a 9″ glass pie dish since I didn’t have the 8″ size and several reviewers on the allrecipes.com site said it worked fine in the larger pan.