Kladdkaka

Kladdkaka

Gooey chocolate cake with liquorice

By
From
Lagom
Serves
8-10
Photographer
Yuki Sugiura

A really good kladdkaka (literally meaning messy cake) needs to be properly gooey inside, so do make sure not to overbake it. You can replace the liquorice powder with 2 tablespoons of strong espresso, if desired, which will serve the same purpose – to enhance the chocolate rather than overpower it. If you love liquorice, add more of it in the form of finely chopped soft sweets.

Ingredients

Quantity Ingredient
125g unsalted butter, plus a little extra for greasing
2 eggs, beaten
175g caster sugar
100g plain flour, sifted
3 tablespoons cocoa powder, sifted
2 teaspoons liquorice powder
or 1 tablespoon strong espresso
50g soft liquorice sweets (not the salted kind!, finely chopped (optional)
whipped cream, to serve

Method

  1. Preheat the oven to 175°C. Melt the butter and allow to cool a little. Grease and line the base and sides of a 24-cm loose-bottom cake tin with baking parchment.
  2. Beat the eggs and sugar together with electric beaters until pale and thick, about 2–3 minutes. Add the melted butter, flour, cocoa, liquorice powder or espresso and a pinch of salt. Stir through the chopped liquorice, if using.
  3. Pour the mixture into the prepared cake tin and bake for 15–20 minutes until crisp on top but still gooey in the middle. Serve with whipped cream.
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