The classic Christmas cake is not for everyone, with that dense boozy fruit mixture an acquired taste. For an alternative this season try the Swedish chocolate cake Kladdkaka, roughly translated as ‘sticky cake’ or ‘gooey cake’, which is delicious but very simple to make.
This recipe if flourless, rich, moist and just the right amount of heavy; perfect served warm with vanilla ice cream on a cold winter’s day.
250g Unsalted Butter
250g coarsely chopped dark chocolate (70%)
1/3 cup 1 1/2 tbsp (100 ml) strong coffee or espresso (or water)
4 large eggs, at room temperature
180g Caster Sugar
1 tsp vanilla essence
A pinch of salt
To see the full method to make Kladdkaka, visit Call Me Cupcake.
Images property of Call Me Cupcake.