Description
Kladdkaka (sticky cake) is my favourite Swedish delicacy. In Sweden it is baked even children, quickly and simply, and the result is always on top!
Ingredients
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Butter
100 g
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Chicken egg
2 piece
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Sugar
200 ml
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Flour
100 ml
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Cocoa powder
75 ml
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Vanilla sugar
1 tsp
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Cognac
1 Tbsp
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Margarine
-
Bread crumbs
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Cream
Cooking
Despite the original name, this cake is not always sticky. Five extra minutes in the oven - and the dough is completely baked, so we choose consistency.
Melt butter. Turn on the oven at 175°C.
Whisk eggs with white sugar and pour them with melted butter. Stir as it should.
Mix flour, cocoa and vanilla sugar and pour it all into the egg mixture. If desired, add the rum or brandy. Mix (whisk).
Grease a round shape 22 cm in diameter (this is the ideal; I have a 25 cm) and sprinkle with breadcrumbs. Pour into it the dough.
Bake in bottom of oven 15 min., if you want to kladdkaka was stringy inside, or 20 minutes, if you want to get the usual cupcake. Taking out from the oven, leave to rest in shape.
When slightly cooled, carefully remove from the mold. This cake is quite possible to cook the day before serving or even frozen for several months.
We offer our treat with cream, whipped without sugar.
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