Kladdkaka
Hey my dudes!
Let’s talk about Kladdkaka, the beloved Swedish chocolate cake that keep you coming back for more. Kladdkaka has been around for a few decades, although its exact origins and inventor remain unknown. It gained popularity in the 1970s and has since become a favorite among both young and old in Sweden. Its reputation has spread beyond Sweden’s borders, thanks in part to Ikea selling the frozen version in its Swedish food market.
The name Kladdkaka comes from “kladd” which means “sticky” in Swedish, and “kaka” translates to “cake.” The simplicity of the name reflects the simplicity of the recipe itself, which is part of its charm.
Kladdkaka and brownies may seem similar at first glance, but they do have notable differences that set them apart.
Texture
This cake has a dense, fudgy interior with a slightly gooey center, creating a sticky and moist consistency. On the other hand, brownies are typically more cake-like, with a moist yet lighter and slightly more airy texture.
Ingredients
My kladdkaka recipe is made with just butter, sugar, eggs, and dark chocolate, keeping the recipe relatively simple. Brownies often include additional ingredients like baking powder, and flour resulting in a lighter and more cake-like texture. Some brownie recipes also call for cocoa powder, which provides a different type of chocolate flavor.
Baking Time
This cake is intentionally baked for a shorter duration to achieve its gooey center, while still maintaining a thin crust. Brownies, on the other hand, are typically baked until fully set and cooked through, resulting in a more uniform texture.
Cultural Origins
Kladdkaka originates from Sweden, while brownies have their roots in the United States. These desserts reflect their respective culinary traditions and preferences, influencing their ingredient choices and baking techniques.
Presentation
Kladdkaka is often served as a whole cake, sliced into portions and enjoyed as is or with a dusting of powdered sugar. Brownies, on the other hand, are commonly baked in a square or rectangular pan and cut into individual squares or bars. I love it with a white chocolate ganache glaze and fresh raspberries. It is also great with a dollop of whipped cream or a scoop of vanilla ice cream, which I find helps cut through the intensity of the chocolate.
Kladdkaka is very versatile. Whether you let your imagination run wild, or keep it simple, kladdkaka is always a crowd pleaser!
Kladdkaka
Ingredients
Kladdkaka
- 100 g 7 Tbsp butter
- 200 g 7 oz dark chocolate
- 200 g 1 cup sugar
- 200 g 4 eggs
White Chocolate Ganache Glaze
- 200 g white chocolate
- 100 g cream
- 1-2 cups fresh raspberries
Instructions
- Preheat the oven to 200C/400F.
- Butter and flour a springform pan, coating it with cocoa powder on the bottom and sides.
- Place dark chocolate and butter in a bowl, then melt using a double boiler or microwave.
- In a separate bowl, whisk together eggs and sugar.
- Slowly add the melted chocolate into the eggs, stirring to prevent curdling. (Optional: Let the chocolate mixture cool before adding it, if you have the patience.)
- Pour the batter into the prepared pan and place it in the oven.
- Bake for 15 to 18 minutes, being careful not to over bake.
- While the cake is cooling, prepare the glaze.
- Melt white chocolate in a bowl.
- Heat the cream until it’s very warm, but not hot.
- Pour a bit of the cream over the chocolate to break it, then gradually add the rest of the cream, stirring until you have a smooth ganache.
- Pour the ganache over the cake.
- Allow the ganache to stop dripping, then decorate the cake with fresh berries.
- Enjoy your delicious cake!