This kind of cake which has just firmed up all around but remains gooey and sticky in the middle is often referred to as mud cake and in Sweden it is called kladdkaka. A national Kladdkaka day is celebrated on the 7th of November.
This easy cake makes a delicious dessert served with candied fruit in syrup (spoon sweet as we call it in Greece – soured cherries would be particularly good) or fruit in alcohol as I have done where with mixed red fruit in gin made by Opies Foods
You may make the cake with plain flour instead and flavour it with vanila.
Ingredients (serves 8)
- 125 unsalted butter, melted plus extra for greasing
- 50g cocoa powder
- 250g caster sugar
- 150g almond meal
- 3 eggs, beaten
- A few drops of almond extract
- Icing sugar for dusting
Method
Preheat oven at 1800C.
Put the melted but cool butter in a bowl and mix in the cocoa power, sugar, beaten eggs and almond extract. Add the almond meal and mix in well with a spatula.
Line the bottom of a 15cm spring form cake tin with baking paper and grease with some butter as well as the sides.
Pour the cake mix into the cake tin and bake in the oven for approx. 25 minutes. The cake should be firm on the outside but still gooey inside.
Leave the cake in the tin to cool a little and release. You can either transfer to a serving dish as is on its base or you may use a plate to turn it upside in order to remove the baking paper and invert again onto the serving platter so that you see the top of the cake. It may still be sticky on the underside. Just dust with icing sugar and serve warm.
