Jólakladdkaka

Christmas chocolate cake

Kladdkaka is best known from Swedish cuisine. It is a moist chocolate cake with a beautifully soft, sticky center that is traditionally served with whipped cream or ice cream and fruit. Here's an Icelandic Christmas version of this cake.


Ingredients

Ingredients for the dough

150 g butter
3 eggs
320 g brown sugar
60 g baking cocoa
250 g flour
1 pinch of salt
1 tsp ground vanilla
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp cloves

Ingredients for the glaze

150 ml whipping cream
200 g dark chocolate
1 pinch of ground vanilla
1 pinch of cinnamon
1 Tbsp butter


Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Let the butter melt.

In a large bowl, beat the eggs with the sugar until fluffy.

Add flour, salt and spices and mix with the melted butter to form a smooth dough.

Line a springform pan (approx. 24 cm diameter) with baking paper. Pour in the dough...

...and then bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 25 minutes. (This time don't do a (!) toothpick test, the cake here should still be soft and sticky in the middle!)

Remove the cake from the oven and let it cool.

For the glaze, put the cream in a small saucepan and heat slowly.

Break the chocolate into pieces and let it melt in the warm cream, stirring constantly.

Finally stir in vanilla, cinnamon and butter.

Then pour the glaze over the cake and let it cool until the glaze has set.

Then serve the cake with lots of cream as dessert.

[Translated from here.]