Kladdkaka is a classic Swedish dessert. Its name translates to "gooey cake" or "sticky cake" due to its gooey, sticky consistency. Every household has its own recipe, this is mine.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: The Ingredients
You will need:
- 3 eggs
- 4.5 dl (405 grams) of sugar
- 150 grams of butter
- 2.25 dl (135 grams) of flour
- 6 tbs of cocoa
- 150 grams of dark chocolate chips
- 5-10 drops of peppermint oil
- Chilli powder
- Vanilla(powder, sugar, or extract)
- A spatula, a bowl, a pot, a stove top, a loose bottomed cake tin, some aluminum foil and an oven
Step 2: The Egg Batter
In a bowl, start by mixing the eggs and the sugar, only enough to combine the two, without whipping air into the batter. Then add about half of the chocolate chips, the vanilla, the chilli powder and the peppermint oil.
Step 3: The Butter Batter
In a pan melt, and optionally brown, the butter. Remove the pan from the heat and add about half of the chocolate chips, and leave them to melt for a moment.
When the chocolate have melted, add the flour, the cocoa, and a pinch of salt, and combine it all.
Step 4: The Final Batter
Combine your two batters together thoroughly, remember to scrape down the sides, and the bottom.
Step 5: The Baking
Line a loose bottom tin with aluminum foil, grease the foil lightly, and add the batter. If you have any chocolate chips left sprinkle them on top of the batter and place the tin in a 150*c oven for about 40 minutes. After that time turn the oven of, but do not remove the tin, or even open the oven door. Leave the cake in the oven until it it completely cold, preferably over night.
Step 6: The Product
The finished kladdkaka can be eaten as it is, with cream, or with ice cream. It can be stored in room temperature for up to a week, or frozen, whole or cut into pieces, for several weeks. When cut into 8 pieces each portion contains 525 calories. Enjoy!