May 28, 2012

Euphoria Chocolate Cake

It´s for when you have unexpected guests. When you´re feeling out of sorts and need cheering up. To share with friends in front of bad television. Or for any day when you just need chocolate. Meet Kladdkaka aka Gooey Swedish Chocolate Cake.

I´m not quite sure when or how this type of cake became so popular in Sweden, but it is. Kladdkaka is an incredibly effortless cake that hardly needs any work at all. Anyone can make this cake. The only problem you´ll encounter is if you overcook it. Because the point of this cake is that it´s supposed to be gooey and like chocolate truffle.

This cake has many variations and recipes, but the basics are eggs, chocolate (dark cocoa powder or the real stuff), eggs and sugar.

Here´s my Eurovision version served with whipped chocolate cream.

Gooey Chocolate Truffle Cake
160 g dark chocolate
150 g butter
2 eggs
200 ml sugar
200 ml self raising flour

1. Butter and flour a 20 cm springform tin. Use a piece of baking paper on the bottom of the tin.
2. Melt chocolate. You know how.
3. Barely whisk eggs and sugar and fold in chocolate.
4. Fold in flour and mix gently until combined.
5. Pour into prepared tin and bake in the middle of the oven for 15 minutes. It will still be wobbly but it will set.
6. Let cool on bench and then in fridge for a good few hours before serving

Whipped Chocolate Cream
200 ml pouring cream
1 tbs sugar
2 tbs dark cocoa powder

1. Whip all ingredients together until cream is soft and billowy.
2. Dollop cream on top of the cake.
3. Enjoy the cake cold from the fridge or at room temperature. I personally prefer my cake straight from the fridge, cold and truffle like!

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