Today I will present to you a sweet temptation – Swedish chocolate cake (Kladdkaka). Wonderful and melting in your mouth!
I saw the recipe from the culinary website www.cakeandpancake.com, and here’s how I prepared it.
You should try it, too! Enjoy! 🙂
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
Prepare a baking tray approximately 20 cm in size and cover with baking paper.
Preheat oven to 175 degrees.
Put the crushed chocolate and the diced butter in a bowl.
Place the bowl in the microwave to melt. Switch for short periods of about 20-30 seconds, then stir.
Stir until a homogeneous mixture.
You have to be really careful, because once I had a bad experience with a chocolate. I ruined the chocolate because I left the mixture for longer than necessary in the microwave. If you're worried about doing it in the microwave, melt the chocolate and butter in a bain marie.
Set aside to cool while you beat the eggs.
In a bowl, sift the flour and cocoa powder.
Mix well.
In a bowl, put the eggs, sugar, vanilla and salt.
Beat with a mixer for about 10 minutes.
A fluffy mixture should be obtained.
In a thin stream, add the melted chocolate to the beaten eggs.
Do not stop stirring while pouring the chocolate, but do not stir at a very high speed.
Add the sifted cocoa flour several times.
Stir gently with a spatula.
Pour into the baking pan.
Bake at 175 degrees for 30 minutes. The cake may look a little raw, but it's not. It is not recommended to keep the cake in the oven for a long time if you want to have a soft and juicy center.
Remove the cake and let it to cool completely in the form.
Once the cake is cooled, you can cut it.
Serve with whipped cream and sprinkled with cocoa. If you want, you can decorate it with fresh fruits of your choice.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
Prepare a baking tray approximately 20 cm in size and cover with baking paper.
Preheat oven to 175 degrees.
Put the crushed chocolate and the diced butter in a bowl.
Place the bowl in the microwave to melt. Switch for short periods of about 20-30 seconds, then stir.
Stir until a homogeneous mixture.
You have to be really careful, because once I had a bad experience with a chocolate. I ruined the chocolate because I left the mixture for longer than necessary in the microwave. If you're worried about doing it in the microwave, melt the chocolate and butter in a bain marie.
Set aside to cool while you beat the eggs.
In a bowl, sift the flour and cocoa powder.
Mix well.
In a bowl, put the eggs, sugar, vanilla and salt.
Beat with a mixer for about 10 minutes.
A fluffy mixture should be obtained.
In a thin stream, add the melted chocolate to the beaten eggs.
Do not stop stirring while pouring the chocolate, but do not stir at a very high speed.
Add the sifted cocoa flour several times.
Stir gently with a spatula.
Pour into the baking pan.
Bake at 175 degrees for 30 minutes. The cake may look a little raw, but it's not. It is not recommended to keep the cake in the oven for a long time if you want to have a soft and juicy center.
Remove the cake and let it to cool completely in the form.
Once the cake is cooled, you can cut it.
Serve with whipped cream and sprinkled with cocoa. If you want, you can decorate it with fresh fruits of your choice.
Enjoy! 🙂
