How to Prepare Yummy kladdkaka

kladdkaka. This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. Kladdkaka, or chocolate sticky cake, is Sweden's gift to all chocoholics. It is rich, fulfilling and ready to eat within the hour.

kladdkaka It has a crispy outer edge and gooey center, much like under-baked brownies. Stjärnkocken Johanna Westman tipsar om hur du, genom att ha koll på tiden, får din kladdkaka lagom kladdig. It is a rich chocolate dessert with a crisp exterior and a soft and gooey interior. You can have kladdkaka using 7 ingredients and 6 steps. Here is how you achieve it.

Ingredients of kladdkaka

  1. You need 100 grams of butter.
  2. It's 2 of egg.
  3. Prepare 150 ml of flour.
  4. You need 300 ml of sugar.
  5. Prepare 4 tbsp of cocoa.
  6. Prepare 1 1/2 tsp of vanilla sugar.
  7. You need 50 grams of chocolate chips.

This dense, compact chocolate cake is similar to a chocolate brownie and a molten chocolate cake. The ingredients are flour, eggs, butter, sugar and cocoa. In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color. Sift in the flour, cocoa powder, and salt.

kladdkaka instructions

  1. preheat oven to 200 Celsius degrees.
  2. add sugar and egg in a bowl and beat it until smooth.
  3. add cocoa powder and vanilla sugar and blen thoroughly.
  4. melt butter in a pot, meanwhile add flour to the mixture and stir until a thick goo.
  5. add the melted butter and combine until smooth.
  6. optionally: add chocolate chips to the mixture.

Indeed, every café in Sweden has their own version of kladdkaka, as it is the most popular fika cake. (Fika is an important part of Swedish culture. Melt the butter and leave to cool slightly; set aside. Whisk the eggs, sugar and vanilla together using electric beaters until light, fluffy and pale. The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. Apparently this is a very famous cake in Sweden and everyone has their favourite recipe for it.

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