Here's a tip for the perfect kladdkaka: Do NOT use a handmixer, that way it will become dry since you're incorporating air. In stead, do as in the video, use a spatula or a spoon or something :) Also when it's time to take it out of the oven, you want the middle to be wobbly but firm on the outer sides - then let it sit for 15 minutes or so on the counter because then it will firm up and be perfect! :) Great video by the way :) Also, I've tried to freeze slizes if I'm the only one eating. Freeze in portionsizes and take out a pie piece and let it warm on the kitchecounter or on low heat in the microwave for a couple of seconds :)
Hi Love this recipe! But really urgent, can i substitute the cocoa powder for melted choc? And if so what kind of choc and what mesurment? Also can i put nuts in it?
Hi Julia, thanks for your comment. You could use melted chocolate but it will change the consistency and you need to adjust the rest of the ingredients as well.. I only tried it with the cocoa powder but found this recipe by a Swedish blogger (www.callmecupcake.se/2014/11/kladdkaka-swedish-chocolate-cake.html) which might work for you: 250 g butter 250 g dark chocolate (70%) 100 ml espresso (or water) 4 eggs 180 g sugar 1 tsp vanilla sugar or 1/4 tsp vanilla powder pinch of salt If you like nuts you can add them of course - in the end it's your kladdkaka :-) Just remember the more you change it up it will become more of a brownie, at least to me.
I'm from sweden and like every time i bake i make Kladdkaka wich is super good, in sweden we do not use liquid vanilla we use vanilla powder. I have never seen a Kladdkaks recioe with vanilla in it. But promise me if you bake it the right amount of time and if you make the batter right it will be AMAZING👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
It's so delicious! I also work most of the times with vanilla sugar or proper vanilla beans but many people don't have quick access to it so I thought to introduce another option. :-)
@@EileensKitchenStories Yeah i have never tried liquid vanilla in kladdkaka because in the stoore that i buy my ingredients in has vanilla powder and i have never senn liquid vanill in that store but it probaly tastes almost the same. Its just that i have never seen anybody make kladdkaka with liquid vanilla.
Ich kann mich nicht entscheiden... möchte ich den Teig roh vernaschen oder gebacken mit Schlagsahne?? 😊 Dein neues Intro gefällt mir richtig gut. Liebe Grüße, Martina
Hi Youssef, Many thanks for your comment. Feel free to swap the butter with neutral oil (eg. rapeseed, sunflower or coconut oil) just make sure to leave the cake to bake a little longer (maybe around an additional 3-5 minutes). Oil tends to make cake even more moist and this one already is, so in order to bake it and not eat it raw try not to draw it too early from the oven. :-) Enjoy and let me know how it went, Youssef!
Hey there, I put the cup measurements into the written recipe on my website (eileenskitchenstories.com/europe/sweden/kladdkaka/). Have a look and let me know how it turned out. :-) Happy baking!
Here's a tip for the perfect kladdkaka: Do NOT use a handmixer, that way it will become dry since you're incorporating air. In stead, do as in the video, use a spatula or a spoon or something :) Also when it's time to take it out of the oven, you want the middle to be wobbly but firm on the outer sides - then let it sit for 15 minutes or so on the counter because then it will firm up and be perfect! :) Great video by the way :) Also, I've tried to freeze slizes if I'm the only one eating. Freeze in portionsizes and take out a pie piece and let it warm on the kitchecounter or on low heat in the microwave for a couple of seconds :)
Thanks for the tips! :-)
All the love from Alexandria Egypt
Amazing recipe ❤
🇪🇬❤❤❤❤❤🇪🇬
Thank you!! All the best back from Cyprus 😊
@@EileensKitchenStories you are welcome any time here 💌💓
ايلين ❤
*means Eileen ❤ in Arabic*
I thought im the only arab here 😂💗
Of course we learn from you 😍
You did a wonderful kladdkaka, regards from Sweden
Thanks, Ahmed! 😊
Hi Love this recipe! But really urgent, can i substitute the cocoa powder for melted choc? And if so what kind of choc and what mesurment? Also can i put nuts in it?
Hi Julia, thanks for your comment. You could use melted chocolate but it will change the consistency and you need to adjust the rest of the ingredients as well..
I only tried it with the cocoa powder but found this recipe by a Swedish blogger (www.callmecupcake.se/2014/11/kladdkaka-swedish-chocolate-cake.html) which might work for you:
250 g butter
250 g dark chocolate (70%)
100 ml espresso (or water)
4 eggs
180 g sugar
1 tsp vanilla sugar or 1/4 tsp vanilla powder
pinch of salt
If you like nuts you can add them of course - in the end it's your kladdkaka :-) Just remember the more you change it up it will become more of a brownie, at least to me.
@@EileensKitchenStories Wow! Thxx!
I'm from sweden and like every time i bake i make Kladdkaka wich is super good, in sweden we do not use liquid vanilla we use vanilla powder. I have never seen a Kladdkaks recioe with vanilla in it. But promise me if you bake it the right amount of time and if you make the batter right it will be AMAZING👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏👏
It's so delicious! I also work most of the times with vanilla sugar or proper vanilla beans but many people don't have quick access to it so I thought to introduce another option. :-)
@@EileensKitchenStories Yeah i have never tried liquid vanilla in kladdkaka because in the stoore that i buy my ingredients in has vanilla powder and i have never senn liquid vanill in that store but it probaly tastes almost the same. Its just that i have never seen anybody make kladdkaka with liquid vanilla.
I'm so hungry now 😋😘🤗😇😄
Then make yourself some Swedish brownies, yassofy 😁
Ich kann mich nicht entscheiden... möchte ich den Teig roh vernaschen oder gebacken mit Schlagsahne?? 😊 Dein neues Intro gefällt mir richtig gut. Liebe Grüße, Martina
Vielen lieben Dank für deine Worte, Martina :-) Ich bin auch jedes Mal unentschlossen, weil das so furchtbar lecker ist im rohen Zustand!
It means sticky cake
Can i replace the butter with oil ?
Hi Youssef, Many thanks for your comment. Feel free to swap the butter with neutral oil (eg. rapeseed, sunflower or coconut oil) just make sure to leave the cake to bake a little longer (maybe around an additional 3-5 minutes). Oil tends to make cake even more moist and this one already is, so in order to bake it and not eat it raw try not to draw it too early from the oven. :-) Enjoy and let me know how it went, Youssef!
Thanks alot ❤❤❤
Yes, but don't. There's a lot of flavor in the butter.
Did u use castor or granulated sugar
Hi Dakshayini, I've used regular granulated sugar. In case you have only caster sugar at home feel free to use it. 😊
Please convert into cup.....i am planning to bake this weekend...thank u
Hey there, I put the cup measurements into the written recipe on my website (eileenskitchenstories.com/europe/sweden/kladdkaka/). Have a look and let me know how it turned out. :-) Happy baking!
It
Lol. It does not mean “chocolate cake”.
imanalien many thanks for your comment. My translator said it means chocolate cake (not fully baked through). What does it actually mean? 😊
Kladdkaka means: "Sticky cake/cookie"
Kladd (kladdig) = sticky
kaka = cake or cookie
Its sticky chocolate cake
@@chokelad8546 are you Swedish?
@@EileensKitchenStories it IS a chocolate cake but it just doesnt MEAN chocolate cake. Maybe thats where the confusion came from?
I can never get the gooiness of anything right. I'm either eating raw or overcooked cake :(
Hey there, have you tried the recipe yet? 😊 Maybe this time it works out.
@@EileensKitchenStories I'll give it a shot and let you know.
It isn't an episode, it's a video.
Why did you call it a brownie it’s not a brownie and not a chocolate cake