Kladdkaka | Swedish Chocolate Cake
Kladdkaka | Swedish Chocolate Cake

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, kladdkaka | swedish chocolate cake. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious. Swedish Chocolate Cake is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. Swedish Chocolate Cake is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few ingredients. You can cook kladdkaka | swedish chocolate cake using 7 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Kladdkaka | Swedish Chocolate Cake:
  1. Prepare 1 Slice Stale Bread,
  2. Prepare Unsalted Butter, 150g + More For Greasing
  3. Prepare 3 Eggs,
  4. Take High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 150g
  5. Make ready Pinch Sea Salt,
  6. Make ready 150 g Demerara Sugar,
  7. Prepare 30 g Low Protein (10g) All Purpose Flour,

This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. Kladdkaka—or Swedish Gooey Chocolate Cake—is a home cook's dream. It's five ingredients, plus a pinch of salt and some breadcrumbs to line the pan (which, in a bind, you could skip in lieu of just butter). The cake batter comes together in just one pot in roughly five minutes, or as long as it takes.

Steps to make Kladdkaka | Swedish Chocolate Cake:
  1. Preheat oven to 200 degree celsius or 400 fahrenheit. Slice stale bread into small squares. Transfer onto a baking tray lined with parchment paper. Wack into the oven and toast until browned. Remove from oven and transfer into a food processor.
  2. Blitz until bread crumbs form and set aside. Turn the oven down to 175 degree celsius or 350 fahrenheit. Grease the cake pan with butter. Lay a piece of parchment paper on the bottom of the pan. Brush the paper with butter as well.
  3. Add bread crumbs into the cake pan. Swirl to coat every nooks and cranny with bread crumbs.Tap out any excess. Set aside until ready to use. Transfer butter and chocolate onto a double boiler.
  4. Once butter and chocolate start to melt, stir to combine well. Continue stirring until completely melted and fully incorporated. - Remove from heat and add in eggs, 1 at a time. Mix until well combined. Mix, mix, mix. Repeat the process until all the eggs have fully incorporated.
  5. Add in sugar. Mix until well combined. Add in flour, 1/3 portion at a time, mixing until well combined. Lastly, add salt. Give it a final stir. Transfer into the prepared cake pan.
  6. Gently tap to remove any air bubbles. Wack into the oven and bake for 15 to 20 mins. - Do not exceed 20 mins of baking time. The center should be still wobbly. - Remove from oven and set aside to cool down completely. You can serve this at room temperature or chilled.
  7. I served mine chilled with whipped cream and some orange compote.

Just a fancy name for a delicious, super versatile raspberry sauce, this Easy Raspberry Coulis pairs fabulously with chocolate and a zillion other desserts! A traditional gooey Swedish chocolate cake that's like a cross between a fudgy brownie and a molten chocolate soufflé. Make it in mere minutes How can YOU resist? The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. This beloved Swedish cake from chef Magnus Nilsson's wife is similar to a fudgy brownie, chilled, but it's just as good piping hot from the pan with ice cream.

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