Chokladkaka Food

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
• Sift in the flour, cocoa powder, and salt.
• Fold until incorporated.
• Mix in the butter and vanilla.
• Grease a pan with butter and sprinkle cocoa powder to coat.
• Pour in batter and smooth out. Batter will be very thick.
• Bake for 20 minutes or until the top has hardened. The center should still be soft.
• Sprinkle with powdered sugar.
• Add berries (optional).
• Enjoy!

PROFESSOR'S CHOCOLATECAKE (PROFESSORNS CHOKLADKAKA)

Steps:

• Preheat oven to 350°F.
• Grease and flour a 9 inch spring cake pan.
• Or, if the pan has a tendency to leak, line with greaseproof paper.
• Melt butter, chocolate and sugar over low heat, let cool.
• Divide the eggs and beat the whites until stiff.
• Stir the yolks into the cooled chocolate mixture.
• Add flour, nuts and instant coffee.
• Carefully fold in the beaten egg whites.
• Bake, on lowest rack of oven, for 35-40 minutes.
• The cake will be and should be gooey inside.
• Serve as it is or with whipped cream.

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
• Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
• Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.