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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.

Makes Cosmin's List


  • 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
 To Serve
  • Sour cream


  • Calories | 539
  • Fat | 15.5g

Serves | 6 portions

Prep Time | 10 minutes

Cooking Time | 15 minutes


  1. Preheat the oven to 175°c/350°f.
  2. Melt the butter in a saucepan. Remove from the heat and stir in the sugar and egg.  Stir in the remaining ingredients.
  3. Pour into a greased and floured cake tin with a removable rim about 24cm in diameter.
  4. Bake for 15 minutes.
  5. Serve with sour cream.

Taken from a  recipe found at

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