Swedish Kladdkaka cake
Serves: 10
Prep time: 20 minsTotal time: 
Recipe photograph by Dan Jones
Swedish Kladdkaka cake
Recipe by Ailsa Brown
Our former Food Assistant Ailsa says: 'This wonderful recipe was given to me by my friend's mum when I was 14, and is my childhood in a cake! It's made an appearance at every special occasion for many years, because it's one of the easiest and most delicious desserts I know. Serve it still slightly warm and fudgy in the centre, with a big dollop of cream.'
Serves: 10
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
544Kcal
Fat
38gr
Saturates
22gr
Carbs
46gr
Sugars
34gr
Fibre
1gr
Protein
6gr
Salt
0.1gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 175g unsalted butter, cubed, plus extra to grease
- 175g dark chocolate (70% cocoa solids), broken up
- 200g caster sugar
- 3 large eggs, separated
- 150g plain flour
- ½ tsp espresso powder
- 1 tsp vanilla extract
To serve
- 300ml double cream
- 1-2 tbsp icing sugar, plus extra for dusting
Step by step
Get ahead
Make the day before and serve at room temperature, or warm in the oven at 160°C, fan 140°C, gas 3 for 12-15 minutes.The cake can also be frozen for up to 1 month, well wrapped. Defrost at room temperature for 4 hours. Warm through as above, or it can be reheated in slices for 20 seconds in the microwave.
- Grease and base line a loose-based 20cm round cake tin. Preheat the oven to 200°C, fan 180°C, gas 6.
- Melt the butter and the chocolate in a heatproof bowl set over a pan of simmering water, stirring regularly. Be careful not to let the bowl touch the water. Once melted, remove from the pan and leave to cool for 10 minutes.
- Add the sugar and egg yolks to the cooled chocolate and butter, stirring with a wooden spoon until they are fully incorporated.
- Sift the flour and coffee powder into the chocolate mixture and fold through, making sure there are no pockets of flour. Stir in the vanilla extract.
- Whip the egg whites to stiff peaks using an electric whisk. Take a spoonful and mix vigorously into the chocolate mixture to loosen it. Carefully fold in the remaining egg whites with a metal spoon or a spatula.
- Gently pour into the prepared tin and bake in the oven for 20-22 minutes until the top has set but it still has a little wobble in the middle. In the final 5 minutes, watch it carefully. If left in the oven too long it will over bake and won’t be gooey in the middle.
- Remove from the oven and leave to cool for 10 minutes in the tin, then unmould and transfer to a plate. Serve warm, or leave to cool to room temperature.
- Gently whip the cream with the icing sugar until it’s just holding its shape. Sieve some icing sugar over the top of the cake to serve. Cut into thick slices and serve with the whipped cream on the side.
