One of the first treats children in Sweden learn to cook, Kladdkaka is a gooey chocolate cake that is as firm as an American brownie due to its sugar content on the outside, but runny and liquid in the middle.
110g plain flour
270g granulated sugar
4 heaped tbsp cocoa powder
100g salted butter, melted
1. Preheat the oven to 170C / Gas Mark 4. Place the flour, sugar and cocoa into a bowl and mix to combine until an even colour with a balloon whisk. Add the eggs and mix to combine, then add the melted butter and mix until a thick chocolate mixture is achieved.
2. Spoon into individual silicone molds and place onto a baking tray. Cook on a grid shelf on the 4th set of runners in the baking oven for 10-12 minutes until they gently spring back when lightly tapped on top. Allow to cool and turn out onto a serving plate, serve with some pouring cream.
AGA R5 Series 2-Oven - cook on a grid shelf on the 4th set of runners in the roasting oven with the cold plain shelf on top.
Chilli Chocolate: Add 2 tsp fresh red chilies finely chopped to the mixture.
Gorgonzola: Add 30g Gorgonzola, crumbled to the mixture.
Cinnamon: Add 1 tsp ground cinnamon to the mixture.
Cardamon: Add 1 tsp ground cardamon to the mixture.
Orange: Add 1 tbsp Cointreau or Grand Marnier and the freshly grated zest of one orange to the mixture.
Coconut: Add 50g desiccated coconut to the mixture.