Kladdkaka by Angela Seah Thulin

The 7th of November is the day of the Kladdkaka (Kladdkakans dag) in Sweden. 
Kladdkaka (Gooey cake but more commonly known as "chocolate mud cake") is a type of Swedish cake. This dense sticky chocolate cake is similar to a brownie and has a soft and gooey center. It is sometimes eaten with whipped cream or vanilla ice cream. My son is born on the 7th Nov as well. As we had a birthday party yesterday, my Kladdkaka was only baked today 8th Nov.

Kladdkaka (Swedish cake)

Ingredients -

110g all purpose flour

320g granulated sugar

55g unsweetened cocoa powder, sifted

1 tsp vanilla essence

3 large eggs

130g salted butter

Steps -

1. Melt the butter in microwave about 30 seconds. Give a stir.

2. Preheat your oven to 180 degree celsius. Grease and line parchment paper to your loaf pan.

3. In a big bowl, combine the flour, sugar, cocoa powder and mix well first. Then add vanilla essence, eggs and butter in and stir to well-combined. No lumps.

4. Into the oven and bake for 20-30 minutes. It will set at the edges (crispy at edges) and center is still gooey soft. You could try using a toothpick inserting it into the center of the cake, it should come out smeared with gooey.

5. Allow the cake to cool in the pan for 20 minutes. By cooling in the pan, it will further cook the cake. Then remove from pan and dust icing sugar on top and serve.

Notes - 

1. The cake will not rise but will puff up and crack. It is like that.

2. It is gooey in the center like lava cake but with a fudgy texture.

3. I personally do not like it too gooey hence i baked it for 35 minutes at 175 degree celsius and remove from pan after 20 minutes.
4. Or if you prefer a fudgy chewy brownie, bake it till toothpick inserted center comes out moist with crumbs for about 25-40 mins at 190 degree celsius.
5. Every oven is different so keep an eye on them when nearing to time and use the toothpick test to see when yours are finished.