Swedish Chocolate Gooey Cake using a Thermomix
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Ah, Kladdkaka, the beloved Swedish chocolate cake that is as gooey as it is glorious! This cake has a reputation for being the ultimate dessert for those who can't decide between a cake and a brownie - it’s the best of both worlds! Originating from Sweden, this delightfully decadent treat is often enjoyed at fika, a cherished coffee break that’s as much about the cake as it is about the company. Fun fact: Kladdkaka literally translates to 'sticky cake', which is a fitting name given its luscious, fudgy interior that can make even the most stoic baker weak in the knees. So, grab your finest coffee mug, whip up this scrumptious dessert, and prepare for a taste of Sweden that will stick to your heart (and your taste buds) long after the last crumb is gone!
Ingredients
- 150 g Dark chocolate
- 150 g Butter
- 2 Eggs
- 150 g Granulated sugar
- 75 g Flour t55
- 1 Teaspoon(s) Vanilla extract
- 10 g Icing sugar
Steps
Preparation
- Preheat oven to 175°C (350°F).
- Grease and flour a round cake pan.
- Add 150 g of dark chocolate, 150 g of butter in the food processor bowl.
- Mix manual: 5:00min / 50°C / Speed 2.
- Add 2 eggs, 150 g of granulated sugar, 75 g of flour t55, 1 teaspoon(s) of vanilla extract in the food processor bowl.
- Mix manual: 20sec / 0°C / Speed 4.
Baking
- Pour the content of the food processor bowl in a cake mold.
- Cook in the oven at 175°C during 20min.
- Bake for 5 more minutes if needed.
- Let cool completely before removing from pan.
Serving
- Sprinkle 10 g of icing sugar on the cake mold.
- Cut the cake into slices and serve.
