I recently made Kladdkaka, a Swedish sticky chocolate cake, that was a big hit by all who ate it. Several others have made it too and found it very simple and so tasty. Today I decided to make it again, but this time with the addition of some glace cherries to add a different taste and texture.
This recipe is so simple, as it is all prepared in a saucepan and just poured into the cake tin for baking. Then it takes very little time to bake, and you are left with a lovely moist, sticky and very chocolately cake. It can be done in 30 minutes, from start to finish, and then cooled. You could add even more cocoa powder for an even richer chocolate flavour, if you like.
Chocolate & Cherry Kladdkaka
Chocolate & Cherry Kladdkaka – Video
- 100g butter, plus extra for greasing
- 200g caster sugar
- 2 large free-range eggs
- 70g plain flour, plus extra for dusting
- 3 tbsp cocoa powder (I used 4tbsp – 30grams)
- 1 tsp vanilla extract
- 100g glace cherries halved
- Icing sugar, to dust
- Preheat the oven to 180°C/350°F/Gas Mark 4.
- Grease a 20cm cake tin with a removable base, grease the tin and line with parchment paper.
- Melt the butter in a saucepan.
- Remove from the heat, add the sugar and eggs and mix well.
- Add the flour, cocoa and vanilla and mix until combined.
- Pour into the prepared cake tin and then sprinkle the cherries on the top(they will sink in somewhat during baking)
- Place in the oven for 20 minutes.