Firstly, I’ve had a very stressful last few days with migrating my blog from wordpress.com to wordpress.org and hosting it myself. It will be simple, they said. Just five easy steps. Yep. If only.
On the positive side, I am so proud of myself because I did do it without any help. As time is going by, I am understanding what I can (or can’t) do, and today, I have finally figured out how to transfer my followers! So, hopefully, you guys will still be able to see my posts! I would like to say a huge thank you to Lynz at Lynz Real Cooking who seriously went out of her way to help me – thank you! And for her lovely friends who stopped by to offer words of encouragement, thanks to you, too!
So, back to baking! As of next Monday, I am going back to a more balanced eating regime (loads of GF stuff!) but I have a few more slightly less healthy treats to share before then! Like this kladdkaka with a fudgy topping! This won’t help your diet, but it will be one of the most decadent, delicious things you have ever eaten!
Kladdkaka (sticky cake) is one of Sweden’s favourite desserts. They are often quite plain (but none-the-less scrummy), but this really blows the lid of any others! The recipe comes from Sandras Blogg and hasn’t been amended at all – why change perfection?!
I use measuring scales and grams when baking so have converted the grams to cups/tablespoons after baking using online conversions. In some cases, the conversions may be approximate and slightly higher or lower that the amount in grams; however, these small difference should not affect the recipe.
~ Pre-heat the oven to 175°C (350°F). Grease a springform tin (mine is 24cm).
~ Mix all of the dry ingredients for the cake together and then add the melted butter. Finally, add in the eggs. Mix until everything is really well combined and then add in the chopped chocolate. Pour into the tin and bake in the middle of the oven from between 15-30 minutes, depending on how well cooked you want your middle (kladdkaka is supposed to be slightly "undercooked" in the middle). I baked mine for around 22 minutes and it was soft but not runny. Remove from the oven and allow to cool completely.
~ For the topping: mix all of the ingredients apart from the butter, in a pan. Let the mixture cook until it starts to thicken (around 15 minutes). Remove the pan from the heat and beat in the butter until a nice fudgy texture is achieved. Spread over the cake and then put in the fridge until it sets. Serve with cream or a few berries. Enjoy!