Kladdkaka - Swedish Chocolate Cake

Has anyone watched the lovely YouTuber Emmy of Emmymade?  I love her videos!  And I am a big fan of her lovely smile and warm demeanour.  And she tries all sorts of interesting recipes, and eats interesting and weird foodstuffs.  Or she just makes regular ones like this delicious chocolate cake.  And you can't really go wrong with chocolate cake!

The more chocolate the merrier - witness Nigella Lawson's Quadruple Chocolate Loaf Cake for starters!  I often use the chocolate syrup from that one on other cakes that are a bit dry.  But I digress; we are here for this Swedish beauty.  

And talking of Sweden, Mr P. and I spent one whole hour in Sweden years ago.  Yes, I kid you not.  We were backpacking thru' Denmark, and decided to hop on the ferry to Sweden, with only Danish kroner in our pockets.  So we hopped on in Helsingor and ferried across to Helsingborg, Sweden.  The lady at the Tourist Office took pity on us, and let us use Danish kroner to buy a soft drink.  We wandered around for a bit and jumped back on the ferry.  And then took a train (or was it a bus?) back to our room in the former - or was it? - house of ill-repute with mirrors on the ceiling!   

But let's head to the cake!  I just love a really squishy cake, don't you?  And a dollop of crème fraîche on top goes down a treat too.

look at that squishy moist interior :=)

Serves 8:

ingredients:

135g./5 oz butter, melted

350g./12.5 oz white or caster sugar

30g./1 heaped oz cocoa powder

25g./1 scant oz black cocoa powder (or regular if you don't have this)

3 large eggs, lightly beaten

1 tsp vanilla extract/paste

110g./4 oz plain flour

2 Tbs icing sugar/powdered sugar

Method:

On goes your oven to 170C/350F to heat up

Now you grab your 18cm/7 inch springform pan, grease and line it with baking paper - bottom and sides

And melt the butter (if you haven't already) in a medium saucepan, then stir in the sugar and cocoa powder(s)

In a separate medium bowl, beat the eggs gently with the vanilla

Fold/stir in the eggs, then the flour in 3 additions into the buttery mixture - you know what I mean! - fold in a third of the eggs, then a third of the flour and so on till all gone

Once beautifully and lightly combined, pour/spoon the batter into your prepared pan

Now bake for around 45 minutes; you want it slightly jiggly in the centre, says Emmy

Let it cool down till room temp., before whacking it into your fridge for a couple of hours - or more, if you have the patience :=)

Then sprinkle that icing sugar over the top, slice it up and hand it out

Notes:

I watched her video for this one again, and it is quite different in method to her written instructions so you can go either way!  Add the eggs in at the end without beating them first or just follow her written recipe - which I did!

yep, I got started!

a lovely chocolatey batter ready for the oven 

into the oven it goes

and out it comes after 45 mins. at 170C

let it rest in the tin till room temp., then into the fridge for 2 hours+

and cut yourself a slice

even Nemo wants a piece :=)

c. Sherry M.