Archive for februar 1st, 2010

feb 01 2010

«Kladdkaka»

Published by under Ukategorisert

We had my baby brother and his girlfriend over last week and I made him this cake since he just turned 22 (he’s still my little baby brother). This gooey, sticky, moist and super chocolaty cake comes in as many different varieties as there are Swedish (and I bet some Norwegian) housewives. It’s very easy to make, and tastes divine. The clue is to take it out of the oven while it’s still soft in the middle. You want to serve it up with vanilla ice cream, and maybe some raspberry coulís; I’ve added a recipe for it at the bottom of the post.

Recipe :

Swedish «Kladd kaka»

or Super Gooey Chocolate Cake

Ingredients
  • 2 whole Eggs
  • 1-½ cup Sugar
  • 2 teaspoons Vanilla Essence
  • 1 teaspoon Salt
  • 4 Tablespoons Unsweetened Cocoa Powder
  • ¾ cups Flour
  • 100 grams Unsalted Butter

Start with turning on the oven, and melting the butter in a saucepot on the stove top. Let the melted butter cool to room temperature (I impatient so I always put it in the sink filled with cold water), and mix in the eggs and the vanilla essence (make sure the butter isn’t too hot, you don’t want the eggs to scramble!).
Mix all the dry ingredients, and pour the buttery egg mixture into the dry stuff. Mix thoroughly. You’re supposed to get a pretty thick but wet and gloopy batter. Butter a small cake dish, about 20 cm diameter, pour in the cake batter, and smooth out the surface with a spatula. Bake at 200 degrees Celcius for 35 minutes, the cake is supposed to be wet in the middle when you take it out of the oven. Allow it to cool down a bit before serving.
Serving suggestion: Softened vanilla ice cream and a raspberry sauce made like this : thaw frozen raspberries, blend them to a smooth sauce in a mix master, pour through a cheese cloth or a fine sieve to remove the seeds, add powdered sugar to taste. I prefer it not overly sweet; the acidic and fruity raspberry flavour compliments the sweet and heavy chocolate flavour wonderfully.
Extra note: I used salted dairy butter in this cake once, and I quite liked the salty-sweet contrast. I don’t know how salty American salted butter is, so I recommend you taste and try it out for yourself when you’ve got time to experiment. The batter is delicious! But don’t blame me if you get salmonella from the raw eggs if you end up eating the whole batter before baking it! We don’t have salmonella in Norway where I live so I taste raw cookie dough all the time, but I don’t want to be held accountable for eventual salmonella poisonings. The 35 minute baking time should eliminate any bacteria, even in the soft center part of the cake.

This is a crappy shot, but look how dark and glistening moist the center of the cake is!

4 responses so far

feb 01 2010

Breakfast

Published by under Ukategorisert

My favourite breakfast at the moment is this : a bowl of müsli with oat milk (or any other lactose free alternative), a glass of juice (not shown here) and a cup or two of Lady Grey tea – preferably served in one of my eva solo thermo cups. They’re double layered porcelain cups; the thin layer of air inside the walls of the cup keeps the tea warm longer, but prevents your hand from burning when you’re cradling the cup like a baby rat. I love the design of eva solo, and when I grow up and get myself a grown up job, I’ll get myself the smiley bowl.

No responses yet

feb 01 2010

Series: Animals I’d like to meet

Published by under Ukategorisert

I know they’re pests, carriers of disease dangerous to humans, vandals…but hey! That goes for rats too, and I love them! – The domesticated ones at least. Wouldn’t it be AWESOME to make a breed of tame, disease free raccoons?

No responses yet

feb 01 2010

Tonight’s dinner..

Published by under Ukategorisert


-  Cheeseburger in a whole wheat bun, home made coleslaw and home made onion strings from a recipe at the PioneerWoman blog. No fries were involved in this meal, that makes it kinda healthy, doesn’t it? Just say yes.

No responses yet