Kladkaka (Swedish chocolate cake)
8 servings
35 minutes
Kladkaka is a legendary Swedish chocolate cake that embodies the simplicity and elegance of Scandinavian cuisine. Its history dates back to the mid-20th century when Swedish chefs aimed to create a dessert with a rich chocolate flavor and a soft, moist texture. The main charm of kladkaka is its tender center reminiscent of fondue, framed by a thin crispy crust. This cake impresses with its balance of sweetness and cocoa richness, while the addition of port wine adds subtle fruity-wine notes. It pairs perfectly with a scoop of vanilla ice cream or fresh berries. Kladkaka is often made for family gatherings, cozy evenings, and celebrations, enjoying its warm, velvety taste. Easy to prepare and flawless in every bite, this dessert embodies true chocolate pleasure.
1
Melt the butter in the microwave.
- Sweet cream butter: 100 g
2
Preheat the oven to 180 degrees.
3
Beat the eggs with sugar until smooth, pour melted butter into the egg mixture and beat with a mixer.
- Chicken egg: 2 pieces
- Sugar: 150 g
- Sweet cream butter: 100 g
4
In a bowl, mix cocoa, flour, and vanilla.
- Cocoa powder: 80 g
- Wheat flour: 100 g
- Vanilla extract: to taste
5
Add the cocoa flour mixture to the egg mixture, pour in the port wine, and mix.
- Cocoa powder: 80 g
- Wheat flour: 100 g
- Port wine: 20 ml
6
Grease the baking pan with oil, dust the sides with a small amount of breadcrumbs, and pour the dough into the pan.
- Sweet cream butter: 100 g
- Breadcrumbs: to taste
7
Place the mold in the oven: for 15 minutes - to keep the pie moist inside; for 20 minutes - if you need the dough inside the pie to be dry.
8
Then take it out and let it cool.