Name: Sticky Chocolate Cake (Kladdkaka)
Ingredients: 2 eggs; 250 ml (1 cup) sucanat* (or muscovado sugar); 4-6 tablespoons unsweetened cocoa powder (of good quality); one teaspoon salt (less if using salted butter); 200 ml (7/8 cup) milled almonds; 4 oz (a touch more than 100g) butter, melted; alternative flavors (optional): two star anise (crushed and soaked in two tablespoons of vodka for one hour) or two tablespoons of Rum; decoration: poppy seeds

Description

Another version of the Swedish classic: Sticky Chocolate Cake

Ingredients

Scale

2 eggs
250 ml (1 cup) sucanat* (or muscovado sugar)
4–6 tablespoons unsweetened cocoa powder (of good quality)
one teaspoon salt (less if using salted butter)
200 ml (7/8 cup) milled almonds
4 oz (a touch more than 100g) butter, melted
alternative flavors (optional): two star anise (crushed and soaked in two tablespoons of vodka for one hour) or two tablespoons of Rum
decoration: poppy seeds

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Instructions

Whisk eggs and sucanat together in a bowl. Stir in the milled almonds, cocoa powder and salt. Pour in the butter and stir until smooth.
Add the flavor (optional), either Rum or the star anise infused vodka to the mixture.
Pour the mixture into a greased 9” spring form. Sprinkle some poppy seeds on top.
Bake the cake in the oven at 350 F (150°C) for about 15 minutes. The cake should just be set on top and sticky inside. Let the cake cool off.

*Sucanat is a sugar in its most natural form. Sucanat is extracted from the sugar cane and the freshly squeezed juice is evaporated. In the process only the water is removed and it preserves all of its molasses. I suggest if you can’t find Sucanat to use muscovado sugar (or even regular sugar).