Description
Gooey cake with a decadent, rich fudgy topping.
Ingredients
- FOR THE CAKE:
- 85 grams Flour
- 250 grams Sugar
- 1 teaspoon Vanilla Sugar
- 60 grams Cocoa
- ½ teaspoons Salt
- 100 grams Butter, Melted
- 2 whole Eggs
- 80 grams Dark Chocolate, Chopped
- FOR THE TOPPING:
- 200 milliliters Whipping Cream
- 85 grams Sugar
- 100 milliliters Syrup
- 100 grams Dark Chocolate, Chopped
- 100 grams Butter
Preparation
Preheat oven to 175°C. Grease a springform tin (mine is 24cm).
Mix flour, sugar, vanilla sugar, cocoa, and salt together and then add the melted butter. Finally, add in the eggs. Mix until everything is really well combined and then add in the chopped chocolate. Pour into the tin and bake in the middle of the oven from between 15–30 minutes, depending on how well cooked you want your middle (kladdkaka is supposed to be slightly “undercooked” in the middle). I baked mine for around 22 minutes and it was soft but not runny. Remove from the oven and allow to cool completely.
For the topping, mix all of the ingredients (except butter) in a pan. Let the mixture cook until it starts to thicken, around 15 minutes. Remove the pan from the heat and beat in the butter until a nice fudgy texture is achieved. Spread over the cake and then put in the fridge until it sets.
Serve with cream or a few berries. Enjoy!
