Kladdkaka med Kaffe (Swedish Sticky Chocolate Cake with Coffee)
- 150 g (5.3 oz) butter (melted)
- 1 dl (3.3 fl oz) cacao powder
- 2 eggs
- 3 dl (10 fl oz) sugar
- 2 tbsp coffee beans (grinded)
- 1 tsp vanilla sugar
- 1 dl (3.3 fl oz) coffee (cold, strong)
- 2 dl (6.6 fl oz) flour (sifted)
- 30 g (1 oz) chocolate (crushed) or powdered sugar
- 3 dl (10 fl oz) whipped cream
- Warm oven in 175 °C (347 °F).
- Mix butter and cacao powder in a bowl (A).
- Whip eggs and sugar in another bowl (B).
- Put grinded coffee beans and vanilla sugar into bowl-A.
- Add coffee and mix.
- Put B to bowl-A and mix.
- Add flour and mix with a spatula.
- Put an oven sheet on form (round, 24 cm / 9 in) and add the mixture.
- Bake it for 25-30 minutes. Outside should be dry but still sticky inside.
- When the cake is still warm, put crushed chocolate on the top.
- Leave it until it becomes cold.
- When you eat, sprinkle powdered sugar by tea sifter and serve it with whipped cream.
