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recipes

Swedish Gooey Chocolate Cake

recipes

Swedish Gooey Chocolate Cake

Sunday, August 29, 2010

The Method


Preheat the oven to 175oC. Grease and flour a cake tin 24cm in diameter with a removable base and set aside.


Melt the butter in a saucepan. Remove the saucepan from the heat. Add the sugar and the egg and mix well.


Add in the rest of the ingredients and mix until combined. Pour into the greased cake tin and place in the oven for 20 minutes. The cake won’t rise dramatically but you should be left with a set top and gooey middle! Allow to cool while you whip the cream until it becomes stiff.


When you’re ready to serve, spoon generous dollops of whipped cream on top and then decorate with blueberries and raspberries.

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  • Carol

    Had blueberries at home the other day so i looked up something to make – went with this, it was very easy to make and turned out great! :p

  • How lovely to see your version of the classic Swedish “kladdkaka”.
    I feel like making it to give my winter a summer touch!

    • donalskehan

      Men Tack so myket! :) Jag alskar kladdkaka! :)

  • Jill

    This looks gorgeous and perfect for our upcoming 4th of July celebration (I’m in the U.S.) plus we have many friends here from Sweden and a few who are coming back over to visit this summer. Thank you! ~Jill

  • Hi, I’m out of the office until 10 August 2011 and will reply to any emails on my return.