Friday, October 9, 2009

Crazy about Kladdkaka

While Morgan’s Swedish cousins were visiting this summer, they made a really simple and incredibly delicious dessert. Imagine two thin and perfectly chewy fudge brownies, filled with fresh whipped cream and blueberries. I have made it several times since they left — it’s so fun to discover a new, easy and tasty recipe that everyone loves. One of the best parts is how well the leftovers hold up in the refrigerator. This also makes it really dangerous because it tends to stick around and tempt you night after night. We took it up to our family cabin on Fourth of July and unfortunately, the refrigerator was turned up a bit high and the whipped cream began freezing. It thawed when we took it out, which left a bit of a runny and grainy texture, but that didn’t stop anyone from going to town! The cake is good enough to eat on its own without the filling, too.
I hope you like it as much as we do!

Kladdkaka (Swedish sticky chocolate cake)

Cake (this makes one cake — to make the “sandwich” you will need two cakes)
2 eggs
1 1/4 cups granulated sugar
1 tsp vanilla extract
4 Tbsp cocoa powder
1 “good pinch” of salt
2/3 cup plain flour
100 grams melted butter (about 1 Tbsp. less than a full stick of butter)

Filling and topping (this fills two cakes and makes one “sandwich”)
1 cup heavy cream
1 pint fresh blueberries
Powdered sugar for whipped cream and dusting cake

Preheat the oven to 395 degrees F.

Mix all the cake ingredients in a bowl until moistened, make sure to not whisk / add air! Place a Silpat mat or parchment paper on a large baking sheet and pour (or "plop," rather, it's quite thick ...) the mixture into a round. Literally, just put the batter directly onto the mat and it will form a circle on its own. Don’t use a pan, or it will get too thick. Bake for 15 minutes.

The cake should seem very soft when you take it out; the outside edge will harden as it cools down. The center should be very gooey, but not to the point of being wet / raw.

Set cake(s) on wire racks to cool.

Once cakes are fully cooled, whip the cream to desired thickness and sweeten to taste with powdered sugar. Fold-in washed blueberries.

Spread whipped cream and blueberries on one cake, layering the second cake on top, making a “sandwich.” Dust with powdered sugar.

Slice into wedges and serve.

Store any leftovers (what a novel thought …) in the refrigerator.


Emily said...

I'm so glad I've had the pleausre of trying this, it's such delicious fudgy goodness. And I agree, it's even better the next day!

Jen said...

That looks delicious! You are so good at taking pictures! They are awesome!

Missy said...

I WANT this!!!!!!!

jenny goodman said...

WOW I am definitely going to make this ASAP. Why don't they sell this at Ikea? Maybe I would like Ikea more if they did.