SWEDISH KLADDKAKA

So it’s finally Easter. To me Easter symbolize the beginning of spring after too many long and dark winter months. I can’t say me and my family really celebrate Easter – we give the kids Easter-eggs filled with candy, we eat sill and lamb-roast dinner but really nothing more. But still, we all get together at my parents house where we grew up. Three sisters with family and kids, our aunt and my parents just hanging out, eating tasty food and laughing together.

This recipe is possibly one of the most classic Swedish recipes. Kladdkaka or “sticky cake” is similar to a brownie – gooey and chocolaty and a easy recipe to just throw together. I decorated mine with all things Easter – strawberries, chocolate eggs and a classic Swedish candy called Polly.

You will need;
0,5 cup flour
0,2 cup cocoa powder
1 pinch of salt
2 eggs
1 tbs vanilla extract 
100 g butter
0,5 cup butter 
0,5 cup breadcrumbs

Do this;
Preheat oven to 175 degrees and lightly grease a round baking tray with a removable bottom, sprinkle over breadcrums so it sticks to the side.

Melt the butter in a microwave or on the stove, add the rest of the ingredients and stir to combine without whisking it. Pour it in the baking tray. 

Bake in the lower part of the oven for around 15-20 minuets until the sides have started to set. You will think that it’s undercooked but it sets up afterwards. Let cook completely before removing it from the tray. Decorate it and serve with cream whipped until soft peaks.