SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)
This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...
Provided by BRUTALPOETESSAN
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
- Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
- Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 41.1 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 119.5 mg, Sugar 33.7 g
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY
Here's what you need: sugar, eggs, flour, cocoa powder, salt, butter, vanilla extract, butter, cocoa powder, powdered sugar, berry
Provided by Alix Traeger
Categories Bakery Goods
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
- Sift in the flour, cocoa powder, and salt.
- Fold until incorporated.
- Mix in the butter and vanilla.
- Grease a pan with butter and sprinkle cocoa powder to coat.
- Pour in batter and smooth out. Batter will be very thick.
- Bake for 20 minutes or until the top has hardened. The center should still be soft.
- Sprinkle with powdered sugar.
- Add berries (optional).
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 37 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
CHOCOLATE-DATE CAKE WITH CHOCOLATE STICKY TOFFEE GLAZE
This date-studded dessert derives its intoxicating flavor from chunks of dark chocolate and a jigger of brandy. A chocolate-enhanced sticky toffee glaze makes the cake even more enticing.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 21
Steps:
- For the cake: Preheat oven to 350 degrees. Butter a 9-by-3-inch round cake pan. Line with parchment, and butter parchment.
- Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place 3/4 cup puree in a small bowl, and press plastic wrap directly on surface; reserve. Place remaining puree in a large bowl.
- Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl.
- Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled).
- Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate. Transfer batter to prepared pan, and smooth top.
- Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely.
- Make the glaze: Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.
- Assemble the cake: Using a serrated knife, trim rounded top of cake so it is flat. Place cake on stand. Spread remaining 3/4 cup date puree over top of cake. Pour glaze over top, letting some drip down sides. Garnish with halved dates.
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)
This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...
Provided by ElizabethKnicely
Categories Dessert
Time 1h45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 300ºF (150ºC). Lightly grease an 8-inch pie plate.
- Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir until combines. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
- Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.
Nutrition Facts : Calories 287.8, Fat 13.1, SaturatedFat 7.9, Cholesterol 77, Sodium 139.6, Carbohydrate 41.1, Fiber 1.1, Sugar 33.6, Protein 3
STICKY CHOCOLATE CAKE
Provided by Dave Lieberman
Categories dessert
Time 1h50m
Yield 10 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F.
- Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
- Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve.
STICKY CHOCOLATE CAKE
Bake this super easy chocolate cake with just a handful of storecupboard ingredients. Use marmalade (or jam if you prefer) to keep it moist and fruity
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 1h5m
Number Of Ingredients 6
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a loose-based 20cm cake tin with baking parchment. Put the butter and chocolate in a medium saucepan and heat gently, stirring all the time, until melted.
- Put 2-3 tbsp of the marmalade in a small bowl and set aside. Off the heat, stir the rest of the marmalade and the sugar into the buttery melted chocolate, and mix well, then break in the eggs and mix again. Finally, stir in the flour in three batches, folding lightly until combined. Scrape into the tin and smooth the top.
- Bake for 45-55 mins, rotating the tin halfway through so it bakes evenly. Keep an eye on it in the later stages as (depending on your marmalade) there may be a tendency for the top to scorch. After about 30 mins, cover loosely with foil. If it starts to get a little dark, tent loosely with a sheet of foil.
- The cake is cooked when the centre is firm when gently touched, and a skewer inserted in the centre comes out with a very few crumbs attached, like a brownie.
- Allow to cool for 10 mins, then turn out and leave to cool right-side-up on a wire rack. Heat the reserved marmalade in the microwave until runny, then brush all over the cake to glaze. Leave to cool before serving.
Nutrition Facts : Calories 462 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
CHOCOLATE-DATE CAKE WITH CHOCOLATE STICKY TOFFEE GLAZE
How to make Chocolate-Date Cake with Chocolate Sticky Toffee Glaze
Provided by @MakeItYours
Number Of Ingredients 21
Steps:
- For the cake: Preheat oven to 350 degrees. Butter a 9-by-3-inch round cake pan. Line with parchment, and butter parchment.
- Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place 3/4 cup puree in a small bowl, and press plastic wrap directly on surface; reserve. Place remaining puree in a large bowl.
- Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl.
- Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled).
- Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate. Transfer batter to prepared pan, and smooth top.
- Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely. (Cake can be wrapped in plastic and stored at room temperature for up to 2 days.)
- Make the glaze: Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.
- Assemble the cake: Using a serrated knife, trim rounded top of cake so it is flat. Place cake on stand. Spread remaining 3/4 cup date puree over top of cake. Pour glaze over top, letting some drip down sides. Garnish with halved dates.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #american #easy #dinner-party #cakes #chocolate #northeastern-united-states #taste-mood #sweet #3-steps-or-less #4-hours-or-less
You'll also love