Description
Indulge in this Swedish Kladdkaka, a rich and sticky chocolate cake made with milled almonds and high-quality cocoa powder, perfect for any chocolate lover.
Ingredients
Units
Scale
- 2 eggs
- 250 ml (1 cup) sucanat or muscovado sugar
- 4-6 tablespoons unsweetened cocoa powder (of good quality, like Valrhona)
- 1 teaspoon salt (less if using salted butter)
- 200 ml (7/8 cup) milled almonds
- 4 oz (113 grams) unsalted butter, melted
- Optional: Rum or star anise infused flavoring
- Optional: Poppy seeds for topping
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs and sucanat (or muscovado sugar) until well combined.
- Add the milled almonds, cocoa powder, and salt to the egg mixture and stir until fully incorporated.
- Pour in the melted butter and mix until the batter is smooth.
- If using, add your choice of flavoring: a splash of Rum or star anise infused liquid, and stir to combine.
- Pour the batter into a greased and lined cake pan.
- Sprinkle poppy seeds on top if desired.
- Bake in the preheated oven for 20-25 minutes. The cake should be set around the edges but still sticky in the center.
- Allow the cake to cool in the pan before serving.
Notes
For a different twist, try adding mint or licorice to the batter. Serve with whipped cream and bananas for a delightful treat. Store the cake in an airtight container at room temperature for up to 3 days. This cake is best enjoyed slightly warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20
- Sodium: 150
- Fat: 24
- Carbohydrates: 30
- Fiber: 4
- Protein: 6
- Cholesterol: 70