Swedish Chocolate Cake Food

KLADDKAKA, THE SWEDISH CHOCOLATE KAKE

Steps:

• Crack the eggs in a bowl and add the sugar, vanilla extract and salt. Whisk with a fork until homogeneous, 2-3 minutes.
• Sift the flour and cocoa powder into the egg mixture and start whisking by hand using the same flour.
• Melt the butter and pour it into the mixture. Stir in until homogeneous. Do not overmix.
• Transfer the cake batter to a springform pan (24 cm diameter) lined with baking paper. Bake in the preheated oven at 200°C (390°F) for 17 minutes, or until the sides look set but the centre is still wobbly.
• Take the kladdkaka out of the oven and let it set for 5 minutes before removing it from the pan. It should firm up just lightly.

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.

6-INGREDIENT GOOEY SWEDISH CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
• Melt the butter in a medium saucepan, then take off the heat and set aside.
• Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
• Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
• Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.

SWEDISH CHOCOLATE CAKE

Steps:

• Put the water in a small skillet, it should cover the bottom, add chocolate broken in pieces and heat on middle heat until the chocolate has melted, stir occationaly.
• Take from the stove, add flour and baking powder and stir with a spoon.
• Bake at 300° in silicon muffin cups for about 10 minutes but do not overbake.

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Preheat oven to 300ºF (150ºC). 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 until combines. 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.

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!

KLADDKAKA (EASY SWEDISH STICKY CHOCOLATE CAKE)

Steps:

• Preheat the oven to 350°F. Prepare a 8-inch deep round cake pan, greased and lined with baking parchment.
• Whisk the eggs, sugar, and vanilla together until the mixture is light, fluffy and pale.
• Sift all the dry ingredients into the egg and sugar mixture. Fold in until everything is incorporated, then fold in the melted butter.
• Pour into the prepared cake pan. Bake in the preheated oven for around 10-15 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very, very soft in the middle, but not runny once it has cooled-but almost runny. The cake will not rise, but it will puff up slightly during baking.
• If you press down gently on the cake, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the pan.
• Serve with whipped cream, dusted with cocoa powder.

SWEDISH CHOCOLATE BALLS (OR COCONUT BALLS)

Steps:

• Mix the oats, sugar, and cocoa together in a bowl. Add the butter, and use your hands to mix the ingredients together to make a thick dough. Mix in the coffee, vanilla, and chocolate until thoroughly blended.
• Place the coconut flakes in a small bowl. Pinch off small amounts of dough and roll between your hands to make small balls, about 1-1/2 inches in diameter. Roll the balls in the coconut flakes. Balls are ready to eat, or may be refrigerated 2 hours to become firmer.