Sticky Swedish Chocolate Cake (Kladdkaka)
An Original Recipe by Lorraine Elliott
Preparation time: 10 minutes
Cooking time: 14 minutes
- 1.5 cups plain all purpose flour (you can also use chestnut flour if you want to make this gluten free)
- 50g/1.7ozs. cocoa powder
- 1.5 cups firmly packed brown sugar
- 3 teaspoons baking powder
- 1/2 teaspoon finely ground cardamom
- 170g/6ozs. butter, melted (I used coconut oil)
- 3 eggs, at room temperature
To make leaves on Top
- 100g/3.5ozs. white chocolate
- Green food colouring (must be fat soluble, powder is best. Unfortunately most colouring gels and liquid won't work and will cause chocolate to seize)
- Edible leaves (rose leaves are good) or artificial ones with realistic veins
Step 1 - Preheat oven to 180C/350F and line a 20c,/8inch springform tin on the base and sides. Sift the flour and cocoa powder into a mixing bowl. Whisk them together with the brown sugar, baking powder and cardamom.
Step 2 - Whisk the melted butter and eggs together. Make a well in the dry ingredients and stir in the butter mixture in two lots making sure to get the flour at the bottom of the bowl. Spoon into the prepared tin and bake for 14 minutes. The top should be set but the centre should be wobbly. Cool on the benchtop and then place in the fridge.
Step 3 - Melt white chocolate over a double boiler. I've found that microwaves don't tend to work on white chocolate as well as it is so heat sensitive. Add the colouring and stir. Using a teaspoon ladle some chocolate onto the back of the leaves. Make sure there isn't any chocolate on the other side as that will make the leaf more difficult to lift. Set hard in the fridge and then gently peel back the leaf. Place on top of cake.