I made this after watching it on TV and it turned out pretty darn delicious, and since spring is coming up it’s light and delicious and perfect. Bella also made it with the sour cream icing and it was soooo yummy. Here’s the recipe for the cake.
A couple variations –
Make sure to use Maria Biscuits and not milk arrowroot (They made it a bit too dense)
I topped mine with chocolate ganache instead of the sour cream and it made it more decadent (and kinda lactose free).
Here’s the recipe for my ganache:
- 250 grams dark chocolate
- 3/4 a cup almond milk
- 1 tbsp thickened cream
- 1 pinch of sea salt
- Heat the almond milk and cream in a small saucepan (do not let it boil)
- Chop or break up the chocolate in a medium bowl
- Slowly pour over the almond milk mixture a little at a time, while stirring the chocolate. Stir until it’s all melted and glossy
- Let cool to room temp and spread on the top of the cake
Hey, this is one of my favourite ever cake recipes and it’s super easy! It’s also super full of sugar and quite rich, so like.. take it easy dudes. Or go nuts actually. LIFE IS FLEETING.
Kladdkaka is a Swedish chocolate cake – crisp and chewy outside, soft inside. Hell yeah. ALSO if you cook them for a few minutes longer (accidentally or on purpose ;-P) it makes a pretty noice batch of simple choc brownies!
Ingredients: 2 eggs, 1 1/3 cups sugar (I know right), 1/2 cup plain flour, 1/2 cup butter, 4 tbsp cocoa (OR 5 IF UR NASTY), 1 tsp vanilla essence, and a pinch of salt.
How to make it! Preheat your oven to 176.6 DEGREES(or thereabouts).
Butter and flour a smallish cake pan. Melt the butter, and then stir the cocoa and vanilla into it.
In a separate bowl, whisk eggs and sugar, then add the flour & salt and combine. Stir in the cocoa mixture until it’s allll incorporated and not-lumpy.
Pour it into the pan and bake for about 20-25 minutes (20 is generally the go if you’re oven is fan-forced). To check it, do the ol’ skewer in the cake trick BUT with this cake you want the skewer to come out clean when stuck into the edges but still gooey if you stick it in the center. If it comes out clean from the middle, DON’T CRY YOU HAVE BROWNIES NOW.
Here’s a Black Star pastry recipe that got handed on to me from a work colleague – I’m yet to try following it, but the actual tart tasted amazing!