Kladdkaka

A community recipe by CatPoet

Not tested or verified by Nigella.com

Print me

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.

For US measures and ingredient names, use the toggle at the top of the ingredients list.

Ingredients

Serves: 2- 8

Metric U.S.

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.

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.