Kladdkaka is a well-loved chocolate, gooey cake in Sweden. This cake is so low effort and high satisfaction guaranteed, it’s mad. It’s almost as easy as the eggless, butterless chocolate cake recipe. Mr. G asked if I could look for a recipe that had chocolate and rum in it and that’s how I found Johanna Kindvall’s very lovely blog – Kokblog. What’s so special about Johanna’s blog is that all the recipes are drawn in beautiful lined illustrations. Johanna is a designer who is based in south Sweden and New York city.
I’ve added a teaspoon of cardamom in the recipe because… well, I guess I was curious to see how it’d turn out. Cardamom is a lovely spice I discovered in Sweden. We usually use it in curries back in Malaysia but in Sweden it’s added commonly to bread and pastries. A friend of mine adds a little to her latte when we’re out having coffee and claims that it tastes like chai. Hmmm… I reckon if the Swedes could use cardamom in everything, they would.
- 2 large eggs
- 250 ml (1 cup) muscovado sugar
- 4-6 tablespoons unsweetened cocoa powder (of good quality)
- one tsp salt (less if using salted butter)
- 200 ml (7/8 cup) milled almonds
- 4 oz (a touch more than 100g) butter, melted
- 1 tsp ground cardamom (optional)
- 2 tbsp rum
- 1 tbsp icing sugar to decorate
- Whisk eggs and sugar together in a bowl.
- Stir in the milled almonds, cocoa powder and salt. Pour in the butter and stir until smooth.
- Add the spice (optional) and rum. Pour the mixture into a greased 9” spring form.
- Bake the cake in the oven at 350 F (150°C) for about 15 minutes. The cake should just be set on top and sticky inside.
- Let the cake cool off. Sprinkle icing sugar to decorate.