Chocolate and Liquorice Kladdkaka (Sticky Cake)

Chocolate and Liquorice Kladdkaka - A Dutchie BakingKladdkaka is probably one of the easiest cakes you can bake. It’s a Swedish classic, somewhere between a brownie and a cake. It’s supposed to be “kladdig” (sticky) – like REALLY. Basically, you can’t underbake this!

Chocolate and Liquorice Kladdkaka - A Dutchie Baking

Usually the Swedes make simple chocolate kladdkakor, but lately some variations have cropped up with citrus fruits as well as several additions to the traditional chocolate base. This one is quite adventurous, with a liquorice addition and a chocolate & liquorice ganache on top. Oh then there are those juicy raspberries which tie everything together, mmm.

Chocolate and Liquorice Kladdkaka - A Dutchie Baking

I remember the first time I ate kladdkaka – in Sweden of course – I think the hostess must’ve thought I was very hungry cause I nearly ate the entire thing. Looking back, that was probably a bit rude as well. That’s just how good it was (and still is, really). I was 16 then, so it didn’t do too much for my waistline, but I wouldn’t do that again 😉

Chocolate and Liquorice Kladdkaka - A Dutchie Baking
Chocolate and Liquorice Kladdkaka (Sticky Cake)

Source: Lakrits by Elisabeth Johansson

Tools: 22-24cm springform tin

Ingredients:

Kladdkaka

100 grams unsalted butter
2 eggs
270 grams caster sugar
2 teaspoons liquorice granulate
130 grams plain flour
4 tbspoons cocoa powder
1 pinch of salt

Ganache

75 grams dark chocolate
75 ml whipping cream
1 teaspoon liquorice granulate
(opt.) raspberries
(opt.) extra granulate for sprinkling over cake

 

 

 

 

 

 

 

 

1. Pre-heat the oven to 200C/390F. Grease and flour a 22-24 cm springform tin.

2. Melt the butter, set aside. Mix eggs, sugar and liquorice granulate together. Add melted butter and combine. Add the dry ingredients en blend until well incorporated.

3. Pour batter into the tin, smooth over with a palette knife/spatula. Bake in the lowest part of the oven for 15 to 17 minutes. Once baked, leave in the tin for at least an hour to cool down and set. Then transfer to a serving plate.

4. For the ganache: chop up the chocolate. Add the liquorice granulate to the whipped cream and bring to a boil, then remove from heat. Add the chocolate and stir until melted. Let the ganache cool down a wee bit, then decorate the top of the cake with it. Optionally, top with raspberries and/or extra liquorice granulate. Enjoy!

Leave a Reply