Despite pancakes with jam being a traditional accompaniment to our starter (artsoppa), we have both already cooked and eaten a broad enough cross section of these to be confident as to what they taste like. The pale-green-cream-filled-dome that is the princesstarta is probably the most well-known Swedish desert and an obvious alternative, but Cosmin is sick to the teeth of cakes having spent much of his childhood helping his mother with her cake business so I thought I’d better not.
Thus I went with kladdkakka. Chocolate cake being the only acceptable cake in Cosmin’s eyes.
I have to be honest with you, at the point of serving it was an absolute disaster. We ate a plate of hot sweet goo for pudding. The light had faded and taking photographic evidence on my crappy camera phone was out of the question so I shoved it in the fridge, resolving to try and make goo look good on film the following morning.
Overnight a miracle occurred, the sludgy mess firmed up and actually looked and tasted like a passable chocolate cake. I painted a pattern in sour cream on the top with a cocktail stick because art.
- 100g butter (3.5oz / 0.4 cups / 1 stick)
- 500g caster sugar (17.6oz / 4 cups) (superfine sugar, can be substituted with granulated)
- 2 eggs
- 128g plain flour (4.5oz / 1 cup) (All purpose flour)
- 3 tbsp cocoa
- 1 tsp vanilla extract
- Sour cream
NUTRITIONAL CONTENT PER PORTION
- Calories | 539
- Fat | 15.5g
Serves | 6 portions
Prep Time | 10 minutes
Cooking Time | 15 minutes
- Preheat the oven to 175°c/350°f.
- Melt the butter in a saucepan. Remove from the heat and stir in the sugar and egg. Stir in the remaining ingredients.
- Pour into a greased and floured cake tin with a removable rim about 24cm in diameter.
- Bake for 15 minutes.
- Serve with sour cream.
Taken from a recipe found at www.arla.se