I don’t know about you, but my keeper file is growing to such an extent. It was a slow labor of love before becoming a Chef, now, I am mesmerized by interesting new recipes and of course classics as well. This is a Swedish Cake – Kladdkaka. I know the name is a mouthful to us non-speaking non-Swedes – a bit humorous as well. But there is nothing funny about this cake. It literally comes together in 30 minutes and like most of the cakes I like, it has a simple enough base from which to build flavors.

This is a brownie style cake – my favorite kind – chewy and fudgy. Take it out of the oven just as it sets in the middle and a toothpick comes out with a moist crumb – moist, not wet! You know the difference! I made this twice already, once when I was contemplating blogging it, the second time – a visit from my kids on the weekend. They love chocolate and fudgy things and since my wife and I devoured the last one before we could actually get pictures of it, this one gives me an opportunity to write and picture before the kids, my wife or I have a chance to cut into it.

The original cake is dark chocolate, the recipe from Posie Harwood of Food 52, called for white chocolate, I stuck to dark. I’m not the biggest fan of white chocolate unless it’s in a macadamia nut cookie – soft and sinfully delicious. But I think I will buy some white chocolate the next time I’m out and try it again. I also used some citrus sugar in the batter as well as the side of the tin. The original called for zest – I just embellished a bit. I also added some orange extract – the combination of chocolate and orange is truly one of my favorites.

So make this cake, expand your repertoire, add it to your keeper list. I know, too many recipes for cakes but really how could you go wrong with a cake that comes together in 30 minutes or so. Minimal cleanup, that’s always a good thing! As always – enjoy!

150 grams (11 tablespoons) butter
150 grams dark chocolate – I used Lindt Dark Chocolate
2 eggs
150 grams (3/4 cup) sugar
2 teaspoons vanilla extract
150 grams (1 1/4 cups) all-purpose flour
½ teaspoon salt

Preheat the oven to 350f
Line a 9 inch round cake pan with parchment, grease and dust the inside with sugar or citrus sugar, any excess can remain in the pan
Melt the butter in a saucepan or heatproof bowl in the microwave
When melted, add the chocolate and stir until melted and smooth – let cool slightly
Beat the eggs and sugar together until light and fluffy, at least 7 minutes in a stand or electric mixer
Fold in the vanilla extract, then the melted butter/chocolate mixture – do not use the mixer at this stage as air has been incorporated into the batter and the mixer will deflate the end result
Add the flour and salt and continue to fold gently into the batter until just combined—do not overmix
Pour the batter into the pan and bake for about 20-25 minutes
A toothpick inserted into the center should have moist crumbs attached – not wet, but moist crumbs
The cake will look just barely set but take it out as you want it slightly underdone
Let the cake cool fully before slicing (like that’s gonna happen!!)