Friday, 24 August 2012

Kladd Kaka

  Kladd Kaka roughly translated means sticky cake, very similar in texture to a brownie but made with cocoa powder instead of melted chocolate. What makes this cake so fantastic besides the "stick to the roof of your mouth texture" is the fact that you do not have to go out of your way to buy the ingredients, you will probably have them all already.
It's extremely simple to make, I made this cake with my niece Natalie. If you are making this on your own it will take five minutes, with children involved definitely longer.This is my late cousins recipe who was without question an amazing baker, but this was his stand out recipe.I have very fond memories of him bringing a Kladd Kaka to my grandmothers house and it would barely last the hour it was that addictive. Unfortunately we lost Kim but his memory lives on, even at his funeral the only food that was served was this cake and whipped cream. A very special cake by a very special person.

You will need:
100g melted butter (melt until nut brown, this give a lovely flavour to the cake)
300g caster sugar
1 tsp of vanilla extract or vanilla sugar
3 eggs
150g of plain flour
4 tablespoons of Cocoa powder
1 tsp of ground espresso powder
A pinch of salt
The coffee and salt is something that I have added because I think the cocoa in Sweden is richer, this is my way of trying to replicate the flavour of Kim's Cake.

Preheat the oven to 175 degrees c
Butter and line an eight inch tin(don't worry it does not have to be heart shaped). Melt the butter until nut brown, this almost add a caramel quality to the butter which makes a very rich cake.In a large bowl combine the flour, cocoa powder, sugar, salt and espresso powder. I then sieve this to ensure the mixture is lights and fully incorporated. Mix in the three eggs, vanilla and cooled melted butter.Mix until just combined and that is it! 
Bake at 175 degrees of 30-35 minutes or until the surface appears cracked. Do not worry about the centre being damp it is supposed to be that way.

Serve with thick cream or creme fraiche, it's amazing.

No comments: