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Swedish Chocolate Cake:
Kladdkaka

What's the big idea?

Apparently this is Sweden's favourite cake. It has no raising agents and is deliberately "underbaked" so the middle remains sticky. It goes very nicely with a good cup of strong after-dinner coffee!

Shopping List

Here's the list of what you need:

  • 100g unsalted butter, plus a little extra
  • 2 eggs
  • 200g caster sugar
  • 1 teaspoon vanilla extract
  • 150g plain flour
  • 3 tablespoons cocoa

What To Do

  • Pre-heat the oven to 180C/350F/Gas 4
  • Grease and line a 20cm loose-bottomed cake tin
  • Melt the butter, and leave to cool slightly - set aside
  • Whisk the eggs, sugar and vanilla until light and fluffy
  • Sift the flour and cocoa powder into the egg mixture and fold in gently
  • Fold in the melted butter to form a smooth, thick mixture
  • Pour into the cake tin and bake for around 20 minutes. It should be soft in the middle but not runny once cooled
  • Leave to cool in the tin

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