Kladdkaka with Honey Roasted Pears - Gooey Swedish Chocolate Cake Recipe
Don't be out off by the name! Ask any Swedish person, and these words are music to their ears! This gooey and sticky chocolate cake is a mainstay on the Swedish table, and it is so easy to make!
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15mins
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40mins
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15mins
- For the cake(s)
- Unsalted butter : 110 g
- Caster sugar : 200 g
- Plain flour : 125 g
- Unsweetened cocoa powder : 60 g
- Whole egg(s) : 2 whole
- For the garnish(es)
- Pear(s) : 3 whole
- Unsalted butter : 60 g
- Honey : 75 g
- Freshly ground black pepper : 6 Turn
- Thick crème fraiche : 120 g
- To line the mould(s)
- Unsalted butter : 25 g
- Unsweetened cocoa powder : 15 g
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1. FOR THE PEARS
Pre-heat the oven to 180'C.
If necessary, peel the pears. Cut into quarters and remove the core.
Place in an oven-proof dish or pan, dot each pear with some butter, drizzle with honey, and sprinkle with a pinch of black pepper.
Place in the oven, and allow to roast until golden and soft, about 30minutes. You will need to turn them over every now and then in order to allow the pears to roast evenly. -
2. FOR THE CAKE
Gently melt the butter.
Remove from the heat, and allow to cool down a little. Stir in the cocoa, sugar, and plain flour.
When the batter is smooth, add the eggs, one at a time.
Butter a 20cm cake mould or 6 individual tins, then powder generously with cocoa powder.
Pour the batter into the prepared tin, and bake for 20-25minutes: the cake should have a firm, set crust on the top, with a few cracks revealing a gooey centre.
Leave to cool down before unmoulding and serving with the pears and a dollop of creme fraiche.
«Kladdkaka is normally served at room temperature with a somewhat set centre, however, if a warm dessert is preferred, individual portions will be easier to serve.»
