Desserts

Swedish Kladdkaka

Name: Swedish Kladdkaka
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Ingredients: 150 milliliters Butter; 300 milliliters Sugar; 100 milliliters Unsweetened cacao powder; 2 teaspoons Vanilla extract; 2 Eggs; 200 milliliters Flour

Prep: 10 min
Cook: 20 min
Stand: —
Total: 30 min
Serves: 8

Ingredients

150 millilitersButter
300 millilitersSugar
100 millilitersUnsweetened cacao powder
2 teaspoonsVanilla extract
2Eggs
200 millilitersFlour

Method

1
Start Oven at 175°C
2
Melt the butter in a 3 litre pot.
3
with either cooking spray or melted butter paint the bottom & sides of a baking tin.
4
Stir the sugar, cacao powder & vanilla into the melted butter, on very low heat till well incorporated. Less than a minute.
5
Turn the stove off.
6
Gently whisk the eggs and add to cacao mixture.
7
Gently stir in the flour do not over mix
8
Pour cake mixture into prepared baking tin
9
bake for a maximum of 20 minutes
10
It will be quite soft when you take it out so be sure to let the cake cool down completely......serve with fresh cream or ice-cream

Galley notes

Boat challenges

If for some reason you cannot find vanilla essence or extract you can leave it out, this will not affect the baking process, all other ingredients are easily available.
When in the Caribbean be sure that your cacao powder is unsweetened. Due to the many American products they are often sweetened.
Due to oven variations cooking time may vary, I have found that both in my electric and gas oven 20 minutes is the maximum cooking time

Basic rules

This is pretty much a fool proof recipe and only using a baking tin and a pot is great for less dishes

Galley tips

In order not to use a 3rd dish you can mix the eggs directly into the cacao mixture
This is is a rather flat and strange looking cake, but it is absolutely delicious