The Swedes call it Kladdkaka, but to the rest of the world, the Swedish Chocolate Cake is a chocolate lover’s dream come true. It’s a soft, sticky, gooey and dense delicacy that you are never, ever, ever too full to gorge!
Prep Time25 minutesmins
Cook Time45 minutesmins
Passive Time2 hourshrs
Total Time3 hourshrs10 minutesmins
Course: Dessert
Calories:
Author: Natasha Minocha
Ingredients
250gmsbutterI used salted butter
250gmsDark Chocolate
100mlBrewed strong coffee1/3 cup hot water + 1 tbsp coffee powder
4eggs
180gmssugar
1tspvanilla extract
Instructions
Grease a 9″ spring bottom pan and line the bottom with parchment paper. Pre heat the oven to 180 C.
Melt the chocolate and butter in a large bowl placed over a pan of simmering water. Once its all melted, add the coffee and keep it aside.
In another bowl, beat the eggs, sugar, and vanilla until light and doubled in volume.
Stir the chocolate mixture into the egg mixture. Pour into the prepared pan. Bake for about 40 – 50 minutes. It will get puffed up and then fall once it cools. Do let cool completely and turn out from the pan.
I let the cake cool in the pan and then refrigerate it for at least 2-3 hours before releasing it from the pan.
Note : You will not be able to test this cake with a tooth pick as it is meant to be gooey in the center.