Swedish Nutella Spelt Kladdkaka (with Nutella Cream)

Picture of a Swedish sticky cake

 

This Swedish Nutella spelt kladdkaka is insane. In. Sane. Look at it? Could anything be more decadent?

Living in Sweden, I am no stranger to baking (and eating) kladdkaka (translated as sticky cake). As much as it is crazily gorgeous to ogle over, and just as delicious to eat, it’s the making of the kladdkaka which is the best bit for me. You’ve guessed it; it’s simple. So simple you will have an amazing dessert on your table within the hour. That’s why kladdkaka is the perfect dessert when you have guests but not the time to spend on producing something to blow their socks off.

 

picture of Swedish sticky cake

 

 

I’ve featured kladdkaka on my blogs several times. I’ve got an awesome fudgy version which takes a little more time to produce. It has a more refined look to it, too, with the cake baking slightly longer in the oven to give it a firmer (albeit still sticky) texture. In the past, I’ve made blueberry and white chocolate and a healthy, gluten free version, to name just a couple.

 

Swedish Nutella Spelt Kladdkaka (with Nutella Cream)

 

 

Last year, I created my favourite ooey, gooey kladdkaka for The Welsh Rarebit blog. and this Swedish Nutella spelt kladdkaka is an adaptation of that. Of course my family loved it. Kladdkaka never lasts long in our house. Then, there’s the only for very special occasions Nutella involved. I’ve mentioned before that I rarely buy Nutella, so when I do, I try to use it up as quickly as possible.

As well as having a little Nutella in the batter, I decided to make some Nutella cream to go with it.  You don’t need to. Kladdkaka is perfectly fine on its one, especially when it is very gooey, but why not? Especially if you are making it for guests.

 

Swedish Nutella Spelt Kladdkaka (with Nutella Cream)

 

 

The perfect kladdkaka (in my eyes, anyway), is one that is molten inside. Just a sticky mass of utter bliss. As you can see from my photos, the outsides of the cake should be firm and the middle, like a ridiculously thick sauce, oozing out when cut. 

 

Swedish Nutella Spelt Kladdkaka (with Nutella Cream)

Course Dessert
Cuisine Swedish
Prep Time 5 minutes
Cook Time 30 minutes

Ingredients

Cake

  • 100g butter
  • 50g milk chocolate
  • 75g Nutella
  • 50ml brewed coffee (see notes)
  • 2 eggs
  • 60g brown sugar
  • 60g white sugar
  • 40g spelt flour (see notes)
  • 15g cocoa
  • Icing sugar

Nutella Cream

  • 300ml whipping cream
  • 150g Nutella

Instructions

  • Pre-heat the oven to 175°C. Grease a small springform (mine is 18cm or 6").
  • Add the butter, Nutella and chocolate to a pan and slowly heat until just melted. Add the coffee (or water) and stir to combine. Take off the heat as soon as you've stirred in the liquid. It shouldn't be hot, but if it is, just let it sit for a while to cool down.
  • Whisk the eggs and sugars together then pour in the chocolate mixture and stir until everything is combined.
  • Add the flour and cocoa and stir once more, just until everything is well incorporated. Pour into the prepared pan.
  • For a very runny kladdkaka (like my pictures), bake for 25 minutes. The cake is ready when the top is firm and the edges have started to pull away from the sides a little, but if you give it a tiny shake, the cake will still jiggle slightly. For a firmer middle, just extend the baking time to 30-35 minutes.
  • When ready, remove from the oven and allow to cool completely. When cooled, sprinkle with a very liberal amount of icing sugar.
  • For the Nutella cream: whip up the cream and fold in the Nutella. Leave in the fridge to set a little bit and then dollop on top of your kladdkaka when ready to serve.

Notes

  • Instead of brewed coffee you can use 50ml milk with a tablespoon of coffee dissolved in it. Alternatively, use milk or even water in place of the coffee.
  • I use grams in my recipes as weighing ingredients is the most accurate method. However, if cups are your thing, you can convert my measurements at Cook it Simply.
  • You can substitute spelt flour for the same amount of regular flour.

 

 

Swedish Nutella Spelt Kladdkaka (with Nutella Cream)


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