Kladdkaka is a famous Swedish cake and similar to an underbaked brownie.
Simple to make but keep an eye on it in the oven – if too runny it is a mess, if overbaked – stodgy and dry. Still tasty, but believe me it is better sticky!
I add muesli to my Kladdkaka for the crunch, use half the sugar as compared to traditional recipes and coconut flour to make it more healthy.
And I love to decorate it with whatever I have at hand.
Now go try it!
150 grams butter
1,5 dl / 0,6 cups sugar
1 dl / 0,4 cups regular flour
2 dl / 0,8 cups coconut flour
1,5 dl / 0,6 cups unsweetened cocolate powder
1 tablespoon vanilla sugar
2 table spoons of your favorite muesli
1 pinch of salt
Red currants or raspberries for decoration
1. Heat the oven to 200°C / 390°F
2. Melt the butter, let cool while you:
3. Whisk the eggs with sugar until fluffy in a big bowl.
4. Add the butter, whisk again.
5. The traditional recipe tells you to mix all the dry ingredients separately but I just add them to the original bowl. So add flour, cocoa, vanilla sugar, muesli and salt. Mix it all together.
6. I use a form 22 cm / 8 inches in diameter, and line it with brown baking paper.
7. Pour batter into form, bake in the lower part of the oven for about 12 minutes. Time can vary, so keep an eye on it. The cake should be sticky, but not runny when cool.
8. Enjoy freshly made as it is, with vanilla ice cream or with whipped cream.