Kladdkaka
A community recipe by CatPoetNot tested or verified by Nigella.com
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Turn the oven to 150 C. In a bowl mix sugar, eggs, flour,cocoa salt, vanilla in a bowl until combined. Melt the butter and pour over the batter hot and stir until combined and glossy. You can now add alcohol and stir that in. Pour into a 8.5 inch flan tin and bake for 25- 30 min. Yes the cake should be gooey. Either eat it warm with ice cream, or let cool and serve with ice cream or whipped cream or leave in the fridge for a day and get a truffle cake instead.
Turn the oven to 150 C. In a bowl mix sugar, eggs, flour,cocoa salt, vanilla in a bowl until combined. Melt the butter and pour over the batter hot and stir until combined and glossy. You can now add alcohol and stir that in. Pour into a 8.5 inch flan tin and bake for 25- 30 min. Yes the cake should be gooey. Either eat it warm with ice cream, or let cool and serve with ice cream or whipped cream or leave in the fridge for a day and get a truffle cake instead.
Introduction
This is the famous Swedish chocolate goo cake. During a four year period I was testing recipes to find the perfect goo cake and this is what I got.
This is the famous Swedish chocolate goo cake. During a four year period I was testing recipes to find the perfect goo cake and this is what I got.
Ingredients
Serves: 2- 8
Metric
Cups
- 100 grams butter
- 2 medium eggs
- 300 millilitres caster sugar
- 150 millilitres flour
- ½ tablespoon vanilla
- 1 pinch of salt
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon rum (or whisky)
- 4 ounces butter
- 2 medium eggs
- 10½ fluid ounces superfine sugar
- 5¼ fluid ounces flour
- ½ tablespoon vanilla
- 1 pinch of salt
- 4 tablespoons unsweetened cocoa powder
- 1 tablespoon rum (or whisky)
Method
Kladdkaka is a community recipe submitted by CatPoet and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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