Updated: Sep 12
If you have known me long enuff, you will know what kinda cake person I am. Perhaps I shall reintroduce myself again. I dislike those airy spongy sugary cakes without any flavors; I love those fudgy dense flavorful cakes. That's why I adore brownies! So, when this Swedish cake flew under my radar, I fell in love with it instantly.
Kladdkaka means a gooey or messy cake in Swedish. Rumors have it that this cake was originated during world war 2 when baking soda wasn't available. Some rumors also suggested that this cake was actually founded recently in the 1960s. By looking at the photos, you should have guessed that the texture is almost brownie-like. Dense and fudgy. This is probably inspired by the brownies from the west.
It is also usually served with whipped cream or ice cream with some raspberries. I decided to serve mine with whipped cream and orange compote. On a side note, I hesitated to tap out the air bubbles before baking. This is why you can see some air pockets. Lesson learned, tap to remove air bubbles.
Rumors or not, traditions or not, this Swedish cake rocks me to the core. Not me alone. Even my daughters are madly in love with this cake. They said they will murder me if I ever give some of it to our neighbors. You can serve this warm at room temperature or you can serve it chilled. I prefer mine chilled tho.
Be sure to bake no more than 20 mins; the center should be still wobbly. Set aside to cool down completely before unmolding or the cake will collapse. This is an easy cake to make with just 7 ingredients. There will be no excuse for you not to give this recipe a try.
(Make one 8 inch cake)
Stale Bread, 1 Slice
Unsalted Butter, 150g + More For Greasing
High Quality Dark Chocolate 70% Preferably Valrhona or Callebaut, 150g
Demerara Sugar, 150g
Low Protein (10g) All Purpose Flour, 30g
Sea Salt, Pinch
8" Round Spring Form Cake Pan
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.
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.
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.
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.
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.
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.
I served mine chilled with whipped cream and some orange compote.
Here's the recipe video:
I even made a joke about this: