Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup shredded coconut
Special equipment needed:
- 8-inch round cake pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Grease an 8-inch round cake pan and line it with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt.
3. In a large bowl, whisk together the melted butter and sugar until well combined.
4. Add the eggs and vanilla extract to the butter mixture and whisk until smooth.
5. Add the flour mixture to the butter mixture and stir until just combined.
6. Fold in the chopped pecans and shredded coconut.
7. Pour the batter into the prepared cake pan and smooth the top with a spatula.
8. Bake for 25-30 minutes or until the edges are set but the center is still slightly gooey.
9. Let the cake cool completely in the pan before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
Temperature:
350°F (180°C)
Serving size:
8 servings
Nutritional information:
Calories: 360
Fat: 20g
Carbohydrates: 44g
Protein: 4g
Sodium: 150mg
Sugar: 31g
Fiber: 3g
Substitutions for ingredients:
- You can use chopped walnuts or almonds instead of pecans.
- You can use sweetened shredded coconut instead of unsweetened.
Variations:
- Add 1/2 cup of chocolate chips to the batter for extra chocolate flavor.
- Top the cake with whipped cream or vanilla ice cream before serving.
- Add a teaspoon of instant espresso powder to the batter for a mocha flavor.
Tips and tricks:
- Make sure to let the cake cool completely before slicing to get the perfect gooey texture.
- If you don't have parchment paper, you can grease the cake pan and dust it with flour instead.
- You can also use a square baking dish instead of a round cake pan.
Storage instructions:
- Store the leftover cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the cake, place it in a preheated 350°F (180°C) oven for 5-10 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Top the cake with extra chopped pecans and shredded coconut for a pretty presentation.
Garnishes:
- Whipped cream
- Vanilla ice cream
- Fresh berries
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the cake is too gooey in the center, bake it for an additional 5-10 minutes.
- If the cake is too dry, reduce the baking time by 5-10 minutes.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store the cake properly to prevent foodborne illness.
Food history:
- Kladdkaka is a traditional Swedish chocolate cake that is known for its gooey texture.
Flavor profiles:
- Rich chocolate flavor with nutty and coconut undertones.
Serving suggestions:
- Serve the cake as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Swedish