Kladdkaka | Swedish Chocolate Cake
Kladdkaka | Swedish Chocolate Cake

Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to make a special dish, kladdkaka | swedish chocolate cake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious. Swedish Chocolate Cake is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Kladdkaka

This cake is one of those cakes I take for granted somehow. I love it so much but I rarely bake it. Well, first of all, it was the only recipe I knew how to make.

To begin with this recipe, we must prepare a few components. You can cook kladdkaka | swedish chocolate cake using 7 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kladdkaka | Swedish Chocolate Cake:
  1. Get 1 Slice Stale Bread,
  2. Prepare Unsalted Butter, 150g + More For Greasing
  3. Make ready 3 Eggs,
  4. Make ready High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 150g
  5. Make ready Pinch Sea Salt,
  6. Get 150 g Demerara Sugar,
  7. Take 30 g Low Protein (10g) All Purpose Flour,

The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. Kladdkaka is a popular Swedish chocolate cake. It is a rich chocolate dessert with a crisp exterior and a soft and gooey interior. Just a fancy name for a delicious, super versatile raspberry sauce, this Easy Raspberry Coulis pairs fabulously with chocolate and a zillion other desserts!

Steps to make Kladdkaka | Swedish Chocolate Cake:
  1. Preheat oven to 200 degree celsius or 400 fahrenheit. Slice stale bread into small squares. Transfer onto a baking tray lined with parchment paper. Wack into the oven and toast until browned. Remove from oven and transfer into a food processor.
  2. Blitz until bread crumbs form and set aside. Turn the oven down to 175 degree celsius or 350 fahrenheit. Grease the cake pan with butter. Lay a piece of parchment paper on the bottom of the pan. Brush the paper with butter as well.
  3. Add bread crumbs into the cake pan. Swirl to coat every nooks and cranny with bread crumbs.Tap out any excess. Set aside until ready to use. Transfer butter and chocolate onto a double boiler.
  4. Once butter and chocolate start to melt, stir to combine well. Continue stirring until completely melted and fully incorporated. - Remove from heat and add in eggs, 1 at a time. Mix until well combined. Mix, mix, mix. Repeat the process until all the eggs have fully incorporated.
  5. Add in sugar. Mix until well combined. Add in flour, 1/3 portion at a time, mixing until well combined. Lastly, add salt. Give it a final stir. Transfer into the prepared cake pan.
  6. Gently tap to remove any air bubbles. Wack into the oven and bake for 15 to 20 mins. - Do not exceed 20 mins of baking time. The center should be still wobbly. - Remove from oven and set aside to cool down completely. You can serve this at room temperature or chilled.
  7. I served mine chilled with whipped cream and some orange compote.

This beloved Swedish cake from chef Magnus Nilsson's wife is similar to a fudgy brownie, chilled, but it's just as good piping hot from the pan with ice cream. Featured in: The Sunday Suppers Project. Chef Magnus Nilsson's wife likes to serve this. This Swedish chocolate cake is incredibly easy to prepare, and the basic recipe requires no more than seven ingredients: butter, salt, sugar, cocoa, flour, eggs, and vanilla. One of the most popular Swedish desserts is a rich chocolate cake known as kladdkaka.

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