Alternative names | Chocolate mud cake |
---|---|
Type | Chocolate cake |
Course | Dessert |
Place of origin | Sweden |
Main ingredients | sugar, flour, butter, egg and cocoa |
Kladdkaka is a popular Swedish dessert. This dense, compact cake similar to a molten 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 between kladdkaka and other cakes is the lack of baking powder. It is sometimes eaten with whipped cream or vanilla ice cream and raspberry coulis and/or raspberries.[1] [2][3][4]
The name derives from the Swedish word "kladdig", meaning "sticky" or "messy".
Since 2008, the kladdkaka has its designated date which is 7 November.[5]
There are two main theories of the cakes origin. During World War II, when baking powder was difficult to get hold of in Sweden, Gudrun Isaksson, a woman from Örebro, used an American recepie of Brownies and simply left out the baking powder.[6] The other theory is verified[7], but both can still be accurate. 1968 Margareta Wickbom, the editor in chief on Swedish magazine Veckojournalen was served a French chocolate cake at a flee market restaurant in Paris and was handed the recepie by the restaurant chef. The recepie was published in a couple of different variants in this magazine during the late seventies.[8]