Kladdkaka – Swedish gooey chocolate cakeSwedish Kladdkaka
Ingredients:
Cake base –
150g melted butter
3 eggs
1 1/2 tbsp vanilla extract/essence
125ml flour
4/5 tbsp cocoa powder
350ml sugar 125ml hazelnut mill
Topping –
350g good quality milk/dark chocolate
75ml double cream
Method:
If you don’t have hazelnut mill/ground hazelnut you will need to make your own by toasting the hazelnuts in an oven, continuously checking them so they don’t burn. Remove their shell by rubbing them in a clean tea towel. Finally, blend in a food processor or grinder.
Grease cake tin and coat with breadcrumbs
Melt butter and leave to cool
Stir eggs, vanilla and sugar
In a separate bowl, mix flour, cocoa powder and ground hazelnuts
Combine dry and wet ingredients, careful not to over stir
Add melted butter last
Pour into cake tin and bake for 20 minutes at 175c
Cake should still be relatively gooey in the middle when removed from the oven. Leave to cool.
For the topping, melt chocolate.
Pour in cream and mix until combined
Pour over cool cake base and leave to set in fridge