Dark Chocolate Kladdkaka

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Course: Cake

Servings: 6 slices

Ingredients

100g (3½ oz) dark chocolate
100g (3½ oz) butter
50ml brewed coffee (or milk)
2 eggs (medium)
60g (¼ cup + 1 tbsp) brown sugar
60g (¼ cup + 1 tbsp) white sugar
15g (2 tbsp) cocoa
40g (⅓ cup) spelt flour (see note 1)
sprinkling of icing sugar
blueberries (optional)

Instructions

Pre-heat the oven to 175°C / 350℉.
Grease (or line) a small springform pan (mine is 18cm / 7").
In a pan, melt the butter and chocolate together.
Add the coffee (or milk). Stir to combine.
In a bowl, beat the eggs and then whisk in the sugars.
Stir in the cocoa and flour.
Bake for around 18-25 minutes (depending on how molten you want your centre) - see note 2.

Notes

You can use spelt or regular flour for this recipe (just use the same amount).
If you want a very gooey middle, start checking at about 18 minutes. The cake is ready when the top has just set but the rest of the cake is jiggly. For a firmer, brownie-like consistency, leave in the oven for longer. Keep a very close eye on things because one minute is all it takes between a gooey and firm cake!

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.