It turns out that you don’t necessarily need to travel the world to sample exotic desserts! You can stay where you are and turn to the internet for help and inspiration. Your trusted dessert scientist decided to take a delicious metaphorical trip to Sweden this week, to bring you Tigerkladdkaka. Kladdkaka is a special type of Swedish cake, that can only be described as a brownie hybrid. The main characteristics are that a kladdkaka is dense, sticky and gooey – you know, like a brownie.
This specific recipe could actually be described as a half-breed lovechild of Brownies and Marble Cake. You will need 200 grams of butter (melted and cooled to room temperature), 4 eggs, 180 grams of flour, 425 grams of sugar and 4 tbs of cocoa powder.
Mix sugar and eggs until white and creamy. Go to add butter, realise you forgot to melt the butter, then quickly put it in the oven to melt. Why the oven and not just a pan? Because SCIENCE. Melting the butter in the oven ensures that it won’t reach an unnecessarily high core temperature or something.
And the butter’s core temperature will matter because you just might forget to let it cool down before adding it to your batter. Cause someone sure did. Someone who shall remain nameless. From this point on, it’s basically Marble Cake 2: Reloaded. Divide the batter in two equal parts, add cocoa powder to one half, and realise you somehow forgot to add flour. Clumsily add half the flour into the plain batter, and the other half into the cocoa batter. Layer the two batters into a round cake tin. Mix it around a little bit.
Bake at 175 degrees Celsius for 30-40 minutes. Cool on wire rack while you longingly look at the kladdkaka with hungry eyes. Serve with whipped cream or vanilla ice cream, preferably on IKEA tableware.