Also available in: Nederlands
Inge (see interview) loves this Swedish chocolate pie, and so she shared her recipe with me to try out. Of course, I jumped into the kitchen to bake this Swedish treat. I have to admit though I don’t really have a sweet tooth. It turned out the Kladkakka was too sweet for my taste. However, this is me personally, and what I find too sweet someone else might love.
Because it was too sweet for me, I decided to bake a variation of this recipe. Unfortunately, a big egg scandal reared its ugly head and took away my craving for eggs. It took away my urge to make anything with eggs in it. Soon, eggs will be back on the menu, and I will make my version of kladkakka and post it alongside this recipe.
prep-time 15 minutes, bake 15 minutes.
- 100 grams of butter (easiest if you melt the butter first)
- 250 grams of sugar
- 2 eggs
- 100 grams of flour
- 4 tablespoons of cocoa
- 1 tablespoon of vanilla sugar
- springform pan of 24 cm
Grease the springform pan with butter and preheat the oven to 175 degrees Celsius (hot air)
Melt the butter, don’t let it turn dark. Mix the sugar, vanilla sugar, flour, and cacao together. Add the melted butter and eggs and whisk everything well until everything is incorporated.
Pour the mixture into the springform pan and bake for 15 minutes. Put a pan coaster big enough for the cake into the fridge and place the kladkakka into the fridge the moment you take it out of the oven. Let it cool down for at least 1 hour.
For decoration, you can add some powdered sugar on top of the cake.
Want to try out more recipes or read additional interviews from people who emigrated?
Do you think you like Kladkakka or did you ever try it? Let me know in the comments down below and/or share this post with family and friends.