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Swedish Kladdkaka with Pecans and Caramel
Dessert

Swedish Kladdkaka with Pecans and Caramel

55 minServes 8Nutri-Score E€€
from @fabriquebakery1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • butter (melted, plus extra for the pan)Dairy115 g
  • dark chocolate (chopped)Pantry100 g
  • caster sugarPantry200 g
  • eggs (at room temperature)Dairy2 pieces
  • plain flour (sifted)Grains90 g
  • cocoa powder (sifted)Pantry30 g
  • vanilla extractPantry5 ml
  • saltSpices2 g
  • pecans (roughly chopped, toasted)Nuts & seeds80 g
  • caramel sauce (for drizzling)Pantry100 ml

per serving

Nutrition

290kcal

Carbs
33 g
Proteins
3 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl
  • Saucepan
  • Whisk
  • Spatula
  • Oven

step by step

Method

  1. Prepare the pan and oven

    • Grease a springform pan with butter and line the base with baking paper.
    • Preheat the oven to 175 °C.
    Step 1

  2. Melt the butter and chocolate

    • Melt the butter in a saucepan over low heat.
    • Remove from the heat and stir in the chopped dark chocolate until smooth.
    Step 2

  3. Make the batter

    • Whisk the eggs and caster sugar until pale and slightly thickened.
    • Stir in the melted butter and chocolate mixture and the vanilla extract.
    • Fold in the sifted flour, cocoa powder and salt until just combined.
    Step 3

  4. Bake the kladdkaka

    • Pour the batter into the prepared pan and smooth the top.
    • Bake until the edges are set but the centre is still soft and slightly wobbly.
    Step 4

  5. Cool

    • Let the cake cool in the pan; the centre will sink slightly and stay gooey.
    Step 5

  6. Top and serve

    • Scatter the toasted pecans over the cake.
    • Drizzle with caramel sauce and serve.
    Step 6
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