White Chocolate and Lemon Kladdkaka with Blueberries
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 tbsp lemon juice
- 1 tsp vanilla extract
- 120g (1 cup) spelt flour (see note 1)
- 75g (2½ cups) blueberries (couple extra for decoration)
- Icing / powdered sugar (for sprinkling)
- sprig of mint (optional)
Instructions
- Pre-heat the oven to 175°C (350°F). Grease and flour a small 18cm (7") springform pan.
- 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 together the eggs and sugar.
- Add the lemon juice, vanilla extract, melted butter, and melted chocolate, then whisk to combine.
- 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 let the cake cool for a while before removing the outer part of the springform pan (see note 3).
- Enjoy slightly warm or wait until the cake has cooled completely. Sprinkle with a little icing sugar before serving and garnish with a sprig of fresh mint, if desired.
Notes
I have converted grams to cups/ounces/tablespoons using online converters. While I have no reason to believe they are inaccurate, please be aware that I have not tested this recipe with imperial measurements.
- You can substitute all-purpose (plain) flour for spelt flour in equal measure.
- For a fairly molten middle, the sides should be firm to the touch, while the centre will still be slightly jiggly when you gently shake the pan. I baked the one in the photos for 23 minutes.
- If you’ve gone for a very molten cake, it’s best not to attempt to move the cake or remove the springform pan’s base immediately, as this may result in a messy disaster.
