Kladdkaka, the Swedish chocolate cake

This is the chocolate cake that every chocoholic should try at least once in their life. Just looking at the photo makes you want to take a bite.

It is very similar to the brownie because, like this one, it does not contain any type of yeast. It is almost never served hot, always cold, accompanied by whipped cream or some forest fruit compote. It is also quick to make and requires very few ingredients.

INGREDIENTS

• 100 grams (3.5 oz)  of flour
• 100 grams  (3.5 oz)of butter
• 100 grams   (3.5 oz)of unsweetened cocoa powder
• 250 grams (9 oz)  of sugar
• 2 eggs
• 1 teaspoon vanilla essence or 1 tablespoon vanilla sugar
• 1 pinch of salt

First, preheat the oven to 200 degrees (392 F). Better if you don't use an air convection oven because then the cake tends to dry out too much. If that's what you have, reduce the temperature to 180 degrees (356 F) 

First, beat the melted butter with the eggs with a whisk until creamy. If you have liquid vanilla essence, add it now. If it's vanilla sugar, wait.

Then we add the dry components (flour, cocoa, salt, sugar and vanilla sugar, if applicable) conveniently sifted. Mix well and beat to obtain a homogeneous paste.

Pour the batter into a 22 cm~9 inches diameter cake pan (with low walls). Do not use one that is deep or rectangular because it does not look good. It should be baked evenly and very thinly, at most 2 cm~1.4 inches high. Grease the mold - unless it is silicone - with butter.

It takes exactly 15 minutes to bake and that's it.

Let it cool, unmold and then take it to the refrigerator and after a couple of hours it is ready to be consumed. It is almost always served with whipped cream or blueberry or raspberry compote, also with vanilla.

It couldn't be easier.

By the way, "kaka" means cake in Swedish. Chocolate is choklad and in general the term "kladdkaka" means chocolate cake even if it is of any other type, although the recipe that I have given you belongs to the traditional kladdkaka.