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Swedish Chocolate Cake

In Swedish, Kladdig means sticky or messy, and Kladdkaka takes its name from this. Crisp on the outside, gooey in the centre, this gluten-free version of the traditional Swedish favourite is where brownie meets molten chocolate cake.

Kladdkaka - Swedish Chocolate Cake

Ingredients: 265g caster sugar 115g melted butter 60g gluten free plain flour 30g cocoa powder 2 eggs 1 tbsp vanilla extract Pinch of salt Icing sugar to dust on top

Method: Preheat oven to 180⁰C. Grease and line a 20cm springform cake tin.

In a bowl whisk the sugar and eggs until thicker and paler in colour. Add the flour, cocoa powder and salt and gently fold in. Then add the melted butter and vanilla and continue to fold in until fully incorporated.

Pour the mixture into the prepared tin and bake for appx 20-25 mins. Once ready the top of the cake will be hard to the touch, but the centre will still be soft. Take out the oven and allow to cool. Dust with icing sugar before to serving.


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