White Chocolate and Lemon Kladdkaka with Blueberries

This lemon kladdkaka is packed with blueberries and has a luscious hint of lemon. Deliberately underbaked, my version of Sweden’s favourite cake is a decadently molten.

This recipe for white chocolate and lemon kladdkaka first appeared on The Culinary Jumble. The recipe has been updated to include spelt flour and include new images.

For regular readers, it will come as no surprise to hear how much I love kladdkaka. It’s Sweden’s easiest (and most delicious) cake, no doubt. The fact that the cake doesn’t need to rise means that even the most insecure and inexperienced of bakers will not fail. Ever. I like them so much, I even made one for my Baking with Spelt e-book.

I made a similar chocolate version for The Welsh Rarebit, and I have to say that this supremely runny type of kladdkaka is my family’s favourite. 

How your kladdkaka turns out is purely down to baking time (and the size of pan you use, naturally). A shorter time in the oven gives you the molten middle. Whereas, a few more minutes will produce more of a brownie-like consistency. 

Find out how to make the perfect Classic Swedish Kladdkaka!

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White Chocolate and Lemon Kladdkaka with Blueberries

Course Dessert

Cuisine Swedish

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 6 slices

Ingredients

• 35g (1¼ oz) white chocolate (chopped)
• 100g (¼ cup + 3 tbsp) butter
• 2 eggs (medium)
• 130g (½ cup + 2 tbsp) sugar
• 2 tbs lemon juice
• 1 tsp vanilla extract
• 120g (1 cup) spelt flour (see note 1)
• 75g (2½ cups) blueberries (couple extra for decoration)
• Icing sugar (to sprinkle)
• sprig of mint (optional)

Instructions

• Pre-heat the oven to 175°C (350°F). Grease and flour a small 18cm (7") springform.
• Melt the chocolate and then set to one side.
• In a separate bowl, melt the butter and again, set to one side.
• In a third larger bowl (or using a stand mixer) whisk the eggs, sugar together.
• Add the lemon, vanilla, butter and chocolate, and whisk in.
• Whisk in the flour and mix until you have a fairly smooth batter.
• Lastly, stir in the blueberries.
• Bake for around 18-27 minutes, depending on how molten you would like it (see note 2).
• Remove from the oven and allow the cake to cool for a while before removing the outside part of the springform (see note 3).
• Eat slightly warm or wait until the cake has cooled completely. Sprinkle with a little icing sugar before serving and a sprig of fresh mint. Enjoy!

Notes

 

1. You can use regular flour in a straight swap with spelt flour.
2. For a fairly molten middle, the sides should be firm to the touch but the centre will still be a little jiggly when you gently shake the pan. I baked the one in the photos for 23 minutes.
3. If you have gone for a very molten cake, it's best not to attempt to move the cake, or  remove the springform pan's base (otherwise you will just end up with a mess).

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America (and the rest of the world). I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.