Chocolate Cake (Swedish Kladdkaka)

One of the most popular Swedish desserts is a rich chocolate cake known as kladdkaka. This classic Swedish creation combines eggs, cocoa (or chocolate), butter, sugar, and flour into a dense and luscious dessert. During baking, the cake should always remain moist in the center, while the outer layer is transformed into a thin, crunchy coating. Since the cake is incredibly dense, and typically heavy on the bitter chocolate or cocoa, it is usually dusted with a delicate layer of powdered sugar, and traditionally served with a dollop of ice cream or whipped cream on the side. It is one the most beloved Swedish desserts, typically enjoyed during fika, a traditional Swedish coffee break. This Swedish chocolate cake is incredibly easy to prepare, and the basic recipe requires no more than seven ingredients: butter, salt, sugar, cocoa, flour, eggs, and vanilla. Because the cake does not include any baking soda, it will have gooey insides, similar to that of a fudgy brownie.

3½ oz butter (100 g)
2 eggs
4 Tbsp. cocoa powder
1.05 oz all-purpose flour, unbleached (90 g)
8½ oz sugar (240 g)
½ tsp. kosher salt
1 tsp. vanilla sugar

To Serve:
whipped cream or ice cream

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a large bowl whisk eggs with sugar, then while continuously mixing, add the melted butter. Now, blend in the dry ingredients: cocoa, flour, salt, and vanilla sugar.

Pour the batter into a 9" (23 cm) baking pan, and bake in the oven for 10-15 minutes, depending on the oven.

Makes 4 servings.

Cook's Notes:

• Although there is no significant difference in which order you combine the ingredients, recipes will differ in their method. Some add eggs last, some whisk them with sugar before they mix them with other ingredients, and some add cocoa to butter, and some to eggs, but basically, you can do no wrong. One thing to note, however. It's important that you sift the flour before use and use a digital scale to measure it out, or you might end up with too much flour, and your kladdkaka may be dense as a result.
• Baking: It's important that you avoid air ovens, as they will dry out the cake, which is counterintuitive to what you want to achieve - a gooey, sticky cake. The baking time is quite short, usually no more than 10-15 minutes, depending on the thickness of your cake; the thicker it is, the more time it will require. You will know the cake is baked to perfection, once it has set on top, but still has a sticky insides. However, if it's runny, return it to the oven to bake some more.
• Additional Ingredients: Kladdkaka is a pretty simple cake, but you do not have to follow the basic recipe. You can replace the cocoa powder with chocolate, or enrichen it by adding various nuts, pieces of chocolate, or flavourings like orange zest.
• Serving: Because it is so dense with cocoa, kladdkaka is sprinkled with powdered sugar before serving. And although it can be eaten piping hot, it should be chilled in the refrigerator for a few hours. For serving, it is usually cut into slices and paired with whipped cream, ice cream, or various fruits like strawberries and raspberries.

Variations:

Kladdkaka with Almonds:
In this Kladdkaka variation, ground almonds are used instead of flour, and you can garnish the cake with poppy seeds which should be sprinkled on top of the cake before baking.

½ cup blanched almonds (70 g)
½ cup unsalted butter (115 g)
2 eggs
1 cup natural cane sugar (200 g)
⅓ cup + 1 Tbsp. unsweetened cocoa powder (55 g)
¼ tsp. kosher salt
3-4 tsp. poppy seeds (optional)

Set the oven to preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4), and butter a 9" (23 cm) round pan. Finely grind the almonds, and melt the butter, then set it aside to cool.

In a bowl whisk eggs with sugar, then add salt and sifted cocoa powder, and stir. Next, add the almonds and the melted butter and stir until blended.

Pour the batter into the pan, then sprinkle with poppy seeds. Bake for 15-20 minutes, then let cool before serving.

Makes 6 servings.

Coffee Flavoured Kladdkaka
Coffee-flavoured kladdkaka cake with chocolate instead of cocoa. The cake should be chilled for a few hours before serving.

2 sticks + 1½ Tbsp. butter (250 g)
8.8 oz dark chocolate 70%, coarsely chopped (250 g)
1/3 cup + 1½ Tbsp. strong coffee or espresso or water (100 mL)
4 large eggs, at room temperature
¾ cup + 1½ Tbsp. granulated sugar (180 g)
1 tsp. vanilla sugar or ¼ tsp. vanilla powder
pinch kosher salt

Garnish:
confectioners' sugar

Preheat and oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease a 9" (22 cm) round pan, then line it with baking paper.

In a medium saucepan melt butter and chocolate over low heat, then once melted, stir in the coffee.

In a large bowl whisk eggs with sugar and vanilla, then blend in the chocolate mixture until smooth, and add a pinch kosher or sea salt.

Pour the batter into the pan and bake for 40-45 minutes. Take out of the oven and let cool before unmoulding.

Decorate with a dusting of powdered sugar and chill for a few hours in the refrigerator before serving. Serve with whipped cream and chocolate shavings.