Flourless Swedish Chocolate Cake KLADDKAKA + gifs

So...today I won't be too much wordy. Because I fail words to express my feelings about this cake. The most rich flavored chocolate cake I ever had in my life. Sticky when warm, becomes dense when chilled. Accomplished with fresh berries and slightly powdered with confectioner's sugar. I'm irreversibly for good and all in love.

Be ready for your life to change. Really. I warned you.

If you are curios about the name Kladdkaka, in Swedish it means "sticky cake" . Kladdkaka is a sort of brownies, but there is a difference. Swedish "chocolate mud cake"  has more sugar and no baking powder. The idea is that the cake doesn't rise and remains gooey. This particular recipe is also flourless, however this option isn't strict and can vary. Anyway, the main ingredient here is chocolate. A lot of chocolate! 

And one more thing that makes Swedish cake perfect - it simple and fast to make. It will take you only 10 minutes to whip all ingredients together and 40 minutes to read your favorite book, drink a cup of coffee, have a chat with your friend on the phone or whatever you do to relax,  while the cake is in the oven. That's it. And when the perfect cake is baked and has slightly cooled, you'll do 

                                                                                this  

                                                                                                                  

                                                                          and this 

And after an hour of waiting you'll finally cut a big piece of cake! All you have to do afterwards - ENJOY!

Notes

• Kladdkaka issupposed to be gooey in the center, so checking with a toothpick will not do for this cake. Baking time depends on your oven and pan size. 
•  Since the cake is flourless, getting it out of the pan can be an issue. I recommend  to do this once the cake is completely cooled.  

  Swedish Chocolate Sticky Cake KLADDKAKA

for the cake

250 g dark chocolate, chopped (70 % and higher )

250 g butter

100 ml espresso (can use water)

4 large eggs

200 g sugar

2 tsp vanilla sugar

to serve

fresh berries

powdered sugar

additional

22-25 cm (9 -10 inch) springform pan

flour for the pan

1. Preheat the oven to 175 C (395 F). Slightly butter and flour the springform pan.

2.Melt the butter in a sauce pan on a medium high heat. Add chopped chocolate to the butter and stir until the chocolate is melted and incorporated. Pour espresso (or water) into the chocolate-butter mixture, remove from heat, let cool for a while.

3. Meanwhile, in a large bowl beat eggs, sugar and vanilla sugar until pale and fluffy (it took me 5 minutes with a hand mixer).  Fold in cooled chocolate mixture. Mix well with a spatula.

4. Pour the batter into the prepared pan, bake for 40-50 minutes, depending on how sticky you want it to be (see Notes). Let cool completely and release from the pan. (see Notes)

Serve with fresh berries and powdered sugar. 

Xo xo