Swedish Sticky Chocolate Cake (Kladdkaka)

• portions: 14 servings
• temps actif: 25 minutes
• temps total: 47 minutes

Ingrédients

10 tablespoons butter (I use salted)

1 ⅓ cups sugar

2 eggs

5 tablespoons unsweetened cocoa powder

¾ cup all-purpose flour

1 teaspoon vanilla extract

¼ teaspoon kosher salt

½ cup heavy cream

8 ounces semisweet chocolate chips

1 teaspoon pure vanilla extract

flaky sea salt (I love Maldon)

whipped cream, mint sprigs (optional)

Ridiculously Easy Raspberry Coulis (optional)

Instructions

For the cake:

Preheat oven to 325˚F. Spray an 8-inch round or square cake pan with baking spray or grease the pan with butter and then dust with flour. Line the bottom of the pan with a round (or square) piece of parchment paper. Don't omit this or the cake will be difficult to remove from the pan.

Place butter in a medium-size microwave-safe bowl and cover bowl with a plate or paper towel. Cook in the microwave on high power for 1 1/2 minutes, or until butter is melted.

Add sugar to the bowl with melted butter and whisk to combine. Add eggs, one at a time and stir well after each addition. Add the cocoa, flour, vanilla and salt. Stir just until all dry ingredients are incorporated.

Transfer batter to prepared pan and spread out to an even layer. Bake for 20-22 minutes. Don’t over bake. The cake should be slightly firm on the outside, but moist and sticky inside.

Cool completely OR let the cake cool for 10 minutes before adding truffle topping.

For the truffle topping:

While the cake is baking, wash out the bowl. After the cake comes out of the oven, heat the heavy cream in the clean bowl for 1 minute on high power. Add chocolate chips and vanilla. Stir and allow to sit for 1 minute. Then stir until all chocolate has melted and the mixture is smooth.

Pour truffle mixture over the semi-cooled cake and spread to an even layer.

Allow the truffle topping on the cake to cool for 10 minutes (otherwise, the salt will “melt” into the topping”), then sprinkle with about ¼ teaspoon flaky sea salt.

Cool the cake at room temperature for several hours, then refrigerate for 30 minutes before removing it from the pan.

To remove, run a thin-bladed knife around the outer edges of the cake. Invert pan onto a dinner plate and, holding the plate and pan together, give it a good shake downwards. If the cake doesn’t release, go around the edges again with a knife then repeat with inverting cake. Once the cake is released, invert again so that the truffle layer is on the top.

Serve with our Ridiculously Easy Raspberry Coulis and a dollop of whipped cream, if desired.

Nutrition

• Calories: 308 kcal
• Lipides Totaux: 18 g
• Lipides Saturés: 11 g
• Cholestérol: 58 mg
• Sodium: 127 mg
• Glucides Totaux: 34 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 25 g
• Protéines: 3 g