In searching out recipes for Red Velvet Cake, I accidentally came across one for Chef Magnus Nilsson's Swedish "Gooey" Chocolate Cake (Kladdkaka) recipe. For a moment I thought, don't I know him? The answer was yes, but for purposes of clarification he is not someone I have met personally. Rather our meeting was of a virtual nature. Watching the PBS series Mind of a Chef was where I first learned who Magnus Nilsson was, how much the Scandinavian environment influences his approach to food, as well as, how deeply the traditions and rituals of preparing Swedish recipes going back to his childhood has affected (and continue to affect) his personal and professional life. The making of a Red Velvet Cake is a slightly ambitious undertaking, however, the making of this Swedish "Gooey" Chocolate Cake is anything but. Choosing which one to make first was, as they say, one of those 'no-brainer' decisions. The allure of making a rich, dense, gooey chocolate cake, one tasting as delicious warm as it does chilled, seemed more than irresistible. It was destiny.
With Valentine's Day only a few days away, timing could not be more perfect for making this Swedish "Gooey" Chocolate Cake. Served either hot out of the oven with some vanilla ice cream or chilled with a generous dollop of freshly whipped cream, this is one incredibly decadent, versatile cake.
Just a thin slice will more than satisfy your craving for chocolate. As insatiable as your love of chocolate may be, a single slice will do the trick. Even hard core chocolate lovers may find themselves waiting hours before wanting another piece.
Instead of all-purpose flour, this cake is made with sifted cake flour. Due to its low protein content, cake flour results in a finer, softer, more even crumb. The use of melted butter reduces the amount of air incorporated into the batter, thus increasing the density of the cake's texture. The seven tablespoons, yes seven, creates the cake's deep chocolatey flavor.
If all you have is a bowl and a whisk, you can make this cake. If you have a gas oven and a storm takes your power out, you can make this cake. If you don't have a nine inch spring form pan, you really should buy one. However, you can make this cake in a removable bottom tart pan if you plan on serving it chilled and quite possibly it can be made in an ironstone pan if you will serve it hot out of the oven.
Accustomed to always lining my cake pans with parchment paper, I was initially reluctant to prepare the pan with only butter and fresh bread crumbs as I imagined the end result would be a cake disaster. I should have known better than to think I knew better than an accomplished chef. While my instincts are usually right, this was one time I am glad I didn't listen to them.
The batter for this cake is very, very thick. But in a preheated 400 degree (F) oven it takes only 10-11 minutes to bake . Don't be tempted to bake it any longer or it will lose its' moist, tender interior. The top of the cake should form a thin crust (or skin), however, the interior should still be slightly loose in the center.
Before putting the cake in the oven, I decided to lightly sprinkle on some flaky sea salt. Because....well, because sea salt and chocolate compliment one another perfectly.
This cake is so rich, it really needs some freshly whipped cream, particularly if you serve it chilled. It only needs some vanilla ice cream if you serve it hot out of the oven.
Destined to be the perfect, most memorable finish to a dinner, this Swedish "Gooey" Chocolate Cake is one you need, must have in your life.
A pint of heavy whipping cream (look for whipping cream with at least an 18% fat content), some granulated sugar, and a splash of vanilla creates the creamiest, most flavorful whipped cream.
Ending a dinner party meal without a dessert is like forgetting to put at least one candle on the birthday cake, like setting a table without napkins, or like serving soup in a bowl without a spoon. You probably wouldn't think of doing any of those things. Ending your Valentine's Day dinner or next dinner party with this almost effortless to make Swedish "Gooey" Chocolate Cake (Kladdkaka) may be one of the best, most heartfelt ways to show your love to those important to you. I wouldn't be at all surprised if this cake is destined to be one of your signature desserts.
Swedish "Gooey" Chocolate Cake (Kladdkaka) (ever so slight adaption to Chef Magnus Nilsson's Swedish "Gooey" Chocolate Cake (Kladdkaka) recipe as shared in Saveur, August, 2015)
Serves 10-12 chilled, Serves 6-8 warm/hot
Ingredients
10 Tablespoons unsalted butter, melted and cooled, plus more for preparing the pan
1/4 cup fresh bread crumbs (from one piece of whole wheat bread)
1 cup granulated sugar
7 Tablespoons natural cocoa powder (I used Hershey's Natural Unsweetened Cocoa)
2 teaspoons vanilla
1/4 teaspoon kosher salt
2 large eggs, room temperature
1 cup cake flour, sifted
Flaky sea salt
Freshly whipped cream, for serving chilled
Vanilla ice cream, for serving warm
Directions
1. Preheat oven to 400 degrees (F). Grease a 9 inch springform pan with batter, coating the bottom and sides with the fresh bread crumbs (discard any excess). Set aside.
2. In a medium bowl, whisk together the 10 Tablespoons of melted unsalted butter with the granulated sugar, cocoa powder, vanilla, and salt until well combined.
3. Add eggs one at a time, whisking until smooth.
4. Fold in sifted cake flour until just combined (there should be no streaks of flour, but do not overmix).
5. Scrape batter into the prepared pan, smoothing the top with an offset spatula. Lightly sprinkle with flaky sea salt.
6. Bake until the cake forms a thin skin on top (batter will still be loose in the center). Approximately 10-11 minutes.
7. Transfer pan to a cooling rack. Let cake cool completely. Cover and chill for at least 1 hour.
8. Unmold the cake, transfer to a serving platter or cake stand. Serve with freshly whipped cream.
Note: For a warm, gooey cake eating experience, serve it as soon as it comes out of the oven along with a generous scoop of vanilla ice cream.
