Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1/2 tsp salt
- 3/4 cup unsalted butter, melted
- 1/2 cup creamy peanut butter
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- 9-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line with parchment paper.
2. In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, and salt.
3. Add the melted butter, peanut butter, eggs, and vanilla extract to the dry ingredients. Mix until well combined.
4. Fold in the chocolate chips.
5. Pour the batter into the prepared cake pan and smooth out the top.
6. Bake for 25-30 minutes or until the edges are set and the center is still slightly gooey.
7. Let the cake cool completely in the pan before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Per serving:
Calories: 450
Fat: 28g
Saturated Fat: 14g
Cholesterol: 105mg
Sodium: 230mg
Carbohydrates: 47g
Fiber: 4g
Sugar: 31g
Protein: 8g
Substitutions for ingredients:
- You can use natural peanut butter instead of creamy peanut butter.
- You can use dark chocolate chips instead of semisweet chocolate chips.
Variations:
- Add chopped peanuts to the batter for extra crunch.
- Use almond butter or cashew butter instead of peanut butter.
- Add a swirl of raspberry jam on top of the batter before baking for a PB&J twist.
Tips and tricks:
- Don't overbake the cake, it should still be slightly gooey in the center.
- Let the cake cool completely before slicing to prevent it from falling apart.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage instructions:
Store leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat, microwave a slice of cake for 10-15 seconds or until warm.
Presentation ideas:
Serve the cake on a cake stand and dust with powdered sugar.
Garnishes:
- Chopped peanuts
- Chocolate shavings
- Fresh raspberries
Pairings:
- A glass of cold milk
- Hot coffee or tea
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding a tablespoon of milk to the batter.
- If the cake is too gooey, try increasing the baking time or reducing the amount of peanut butter in the recipe.
Food safety advice:
- Make sure to use pasteurized eggs to prevent the risk of salmonella.
Food history:
Kladdkaka is a popular Swedish dessert that translates to "sticky cake". It's similar to a brownie but with a gooey center.
Flavor profiles:
Rich chocolate flavor with a nutty peanut butter twist.
Serving suggestions:
Serve the cake warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream.
Related Categories
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Region: Swedish
Taste: Rich, Sweet, Decadent, Nutty, Chocolatey