Today we’re in Stockholm, Sweden! We have a short day, so we’re taking the ship’s tour to the Vasa Museum and then putting around the city. So excited!
I was going to make Swedish pancakes for you guys, but then I found a recipe for Kladdkaka, a rich, buttery, gooey chocolate cake. No contest. It’s like a brownie cake – so decadent! And, easy to boot.
Slightly adapted from Allrecipes.com
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
- 2 eggs
- 1 1/3 cups white sugar
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
1. Preheat oven to 300 degrees. Grease a 8 or 9 inch pie pan.
2. Sift together the flour, cocoa powder, and salt into a small bowl. Set aside.
3. Vigorously whisk together the sugar and eggs together until it begins to lighten in color. Slowly add the flour mixture, stir until just combined.
4. Whisk in the melted butter and vanilla until everything comes together – you don’t want the butter to be separate from the rest of the mixture. Pour into the pie pan.
5. Bake for 25-35 minutes, or until a toothpick near the edge comes out clean, but a toothpick in the middle comes out gooey. Cool cake for 1 hour, if you can stand it!