Swedish Kladdkaka

Swedish Kladdkaka

Swedish Kladdkaka

Today is the First Day of Summer, the longest day of the year, and the Celebration of Midsummer. In Sweden, the Summer Solstice is a particularly important time of the year, where “Midsummer” is widely celebrated. For this occasion, I am preparing a simple barbecue and will also have one of my favorite chocolate cakes for dessert, a Swedish Kladdkaka. The Kladdkaka is a chocolate cake (literally “gooey cake” in Swedish) that loosely resembles a brownie, but much much better. I find that Chocolate Cake and a Bonfire to finish the night is an excellent way to celebrate the Summer Solstice.

Swedish Kladdkaka

Swedish Kladdkaka

Swedish Kladdkaka with Cream and Red Currant Sauce:

8 oz. of Good Dark Chocolate
1 lb of Butter
1 cup of Sugar
4 eggs
1 3/4 cup of Flour
1 tsp. of Baking Powder
1 cup Whipping Cream

Melt the Butter in a saucepan and then remove the butter from the heat source. Add the chocolate and stir in. Set aside and allow to cool significantly without becoming solid.
Beat the four eggs and sugar together until light, fluffy and homogenous. Now add the melted chocolate butter mixture. Fold in the Flour and Baking Powder in 3 additions. Place in a greased 9-inch cake pan, and bake for about 20-25 minutes at 400 degrees F. Don’t overcook it, it is called a “Gooey Cake” for a reason.

I use Theo’s Chocolate. 70 Percent Dark Chocolate. They are a local chocolate maker that is Organic and Fairtrade. Use whatever Chocolate you prefer.

Theo's Dark Chocolate.

Theo’s Dark Chocolate.

DSC_0674

The Chocolate added to the Melted Butter

The Chocolate added to the Melted Butter

Swedish Kladdkaka with Red Currants

Swedish Kladdkaka with Red Currants

A Bonfire is a necessity during the summer, perhaps Some S’mores will be served…

Happy Midsummer!

jdm

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