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December 14, 2021
In Swedish, Kladdig means sticky or messy, and Kladdkaka takes its name from this. Crisp on the outside, gooey in the centre, this gluten-free version of the traditional Swedish favourite is where brownie meets molten chocolate cake.
Ingredients:265g caster sugar115g melted butter60g gluten free plain flour30g cocoa powder2 eggs1 tbsp vanilla extractPinch of saltIcing sugar to dust on top
Method:Preheat oven to 180⁰C.Grease and line a 20cm springform cake tin.
In a bowl whisk the sugar and eggs until thicker and paler in colour. Add the flour, cocoa powder and salt and gently fold in. Then add the melted butter and vanilla and continue to fold in until fully incorporated.
Pour the mixture into the prepared tin and bake for appx 20-25 mins. Once ready the top of the cake will be hard to the touch, but the centre will still be soft. Take out the oven and allow to cool. Dust with icing sugar before to serving.
Gaby Van Clarke
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