 Kladdkaka with decoration | |
| Alternative names | Chocolate mud cake |
|---|---|
| Type | Chocolate cake |
| Course | Dessert |
| Place of origin | Sweden |
| Main ingredients | Sugar,flour,butter,egg andcocoa |
Kladdkaka is a popular Swedish dessert. This dense, compact cake similar to amolten chocolate cake features a crisp exterior and soft, gooey interior. The ingredients are flour, eggs, butter, sugar, vanilla essence and cocoa powder. The main difference betweenkladdkaka and other cakes is the lack ofbaking powder. It is sometimes eaten withwhipped cream orvanilla ice cream and raspberrycoulis and/or raspberries.[1][2][3][4]
The name derives from the Swedish wordkladdig, meaning'sticky' or'messy'.
Since 2008, the officialkladdkaka day is 7 November.[5]
There are two main theories regarding the cake's origin. In 1938, when baking powder was difficult to get hold of in Sweden, Gudrun Isaksson, a woman fromÖrebro, used an Americanbrownie recipe and simply left out the baking powder.[6] The other theory is verified,[7] but both may still be accurate. In 1968, Margareta Wickman, was served a chocolate cake at a restaurant in Paris and was given the recipe. She later published the recipe in a couple of different variants in the Swedish magazineVecko-Journalen, during the late 1970s.[8]
