Dark Chocolate Kladdkaka
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
- Preheat the oven to 175°C (350℉).
- Grease or line a small springform pan (18cm / 7") for easy release.
- In a pan, melt the butter and chocolate together.
- Add the coffee (or milk) and stir to combine.
- In a separate bowl, beat the eggs, then whisk in both sugars.
- Stir in the cocoa and flour.
- Pour into the prepared pan and bake for 18–25 minutes, depending on how gooey you’d like the centre (see note 2).
- Let the cake cool in the tin. It will firm up as it cools, but the centre should remain soft.
- Dust with icing sugar before serving. Top with blueberries if you like. Please find more serving suggestions.
Notes
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 this recipe using imperial measurements.
- You can use spelt or regular flour for this recipe (just use the same amount).
- For a very gooey middle, start checking at around 18 minutes. The cake is done when the top has just set but the centre is still jiggly. For a firmer, brownie-like consistency, bake for longer. Keep a close eye — just one minute can make a big difference.
