Swedish Nutella Spelt Kladdkaka (with Nutella Cream)
Servings: 8 slices
Ingredients
Cake
- 100g (¼ cup + 3 tbsp) butter
- 50g (1¾ oz) milk chocolate
- 75g (2½ oz) Nutella
- 50ml brewed coffee (see note 1)
- 2 eggs (medium)
- 60g (¼ cup + 1 tbsp) brown sugar
- 60g (¼ cup + 1 tbsp) white sugar
- 40g (⅓ cup) spelt flour (see note 2)
- 15g (2 tbsp) cocoa
- icing/confectioners'/powdered sugar
Nutella Cream
- 300ml (1 cups + ¼ cup) whipping cream
- 150g (5¼ oz) Nutella
Instructions
Kladdkaka:
- Pre-heat the oven to 175°C (350℉). Grease a small springform (mine is 18cm or 7").
- Add the butter, Nutella and chocolate to a pan and slowly heat until just melted.
- Add the coffee (or water) and stir to combine.
- Take off the heat as soon as you've stirred in the liquid. It shouldn't be hot, but if it is, just let it sit for a while to cool down.
- In a bowl, whisk the eggs and sugars together then pour in the chocolate mixture and stir until everything is combined.
- Sift the flour and cocoa together and stir in, just until everything is incorporated. Pour into the prepared pan.
- See note 3 for baking instructions.
- When ready, remove from the oven and allow to cool completely in the pan. As the cake will be very soft (even runny), you can't remove it from the pan as you would a regular cake.
- When cooled, sprinkle with a very liberal amount of icing sugar.
Nutella Cream:
- Whip up the cream and fold in the Nutella.
- Leave in the fridge to set a little bit and then dollop on top of your kladdkaka when ready to serve. Enjoy!
Notes
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 this recipe with imperial measurements
- Instead of brewed coffee you can use 50ml milk with a tablespoon of coffee dissolved in it. Alternatively, use milk or even water in place of the coffee.
- You can use spelt or regular flour for this recipe (just use the same amount).
- For a very runny kladdkaka (like my pictures), bake for 25 minutes. The cake is ready when the top is firm and the edges have started to pull away from the sides a little, but if you give it a tiny shake, the cake will still jiggle slightly. For a firmer middle, just extend the baking time to 30-35 minutes.
