Swedish Nutella Spelt Kladdkaka (with Nutella Cream)
This Swedish Nutella spelt kladdkaka is insane. In. Sane. Look at it? Could anything be more decadent?
Living in Sweden, I am no stranger to baking (and eating) kladdkaka (translated as sticky cake). As much as it is crazily gorgeous to ogle over, and just as delicious to eat, it’s the making of the kladdkaka which is the best bit for me. You’ve guessed it; it’s simple. So simple you will have an amazing dessert on your table within the hour. That’s why kladdkaka is the perfect dessert when you have guests but not the time to spend on producing something to blow their socks off.
I’ve featured kladdkaka on my blogs several times. I’ve got an awesome fudge kladdkaka which takes a little more time to produce. It has a more refined look to it, too, with the cake baking slightly longer in the oven to give it a firmer (albeit still sticky) texture. In the past, I’ve made blueberry and white chocolate and a healthy, gluten free version, to name just a couple.
Last year, I created my favourite ooey, gooey kladdkaka for The Welsh Rarebit blog. and this Swedish Nutella spelt kladdkaka is an adaptation of that. Of course my family loved it. Kladdkaka never lasts long in our house. Then, there’s the only for very special occasions Nutella involved. I’ve mentioned before that I rarely buy Nutella, so when I do, I try to use it up as quickly as possible.
As well as having a little Nutella in the batter, I decided to make some Nutella cream to go with it. You don’t need to. Kladdkaka is perfectly fine on its one, especially when it is very gooey, but why not? Especially if you are making it for guests.
The perfect kladdkaka (in my eyes, anyway), is one that is molten inside. Just a sticky mass of utter bliss. As you can see from my photos, the outsides of the cake should be firm and the middle, like a ridiculously thick sauce, oozing out when cut. Find out how to make the perfect Classic Swedish Kladdkaka!
Swedish Nutella Spelt Kladdkaka (with Nutella Cream)
Ingredients
Cake
- 100g (¼ cup + 3 tbsp) butter
- 50g (1¾ oz) milk chocolate
- 75g (2½ oz) Nutella
- 50ml brewed coffee (see note 1)
- 2 eggs (medium)
- 60g (¼ cup + 1 tbsp) brown sugar
- 60g (¼ cup + 1 tbsp) white sugar
- 40g (⅓ cup) spelt flour (see note 2)
- 15g (2 tbsp) cocoa
- icing/confectioners'/powdered sugar
Nutella Cream
- 300ml (1 cups + ¼ cup) whipping cream
- 150g (5¼ oz) Nutella
Instructions
Kladdkaka:
- Pre-heat the oven to 175°C / 350℉. Grease a small springform (mine is 18cm or 7").
- Add the butter, Nutella and chocolate to a pan and slowly heat until just melted. Add the coffee (or water) and stir to combine.
- Take off the heat as soon as you've stirred in the liquid. It shouldn't be hot, but if it is, just let it sit for a while to cool down.
- Whisk the eggs and sugars together then pour in the chocolate mixture and stir until everything is combined.
- Sift the flour and cocoa together and stir in, just until everything is well incorporated. Pour into the prepared pan.
- See note 3 for baking instructions.
- When ready, remove from the oven and allow to cool completely in the pan. As the cake will be very soft (even runny), you can't remove it from the pan as you would a regular cake.
- When cooled, sprinkle with a very liberal amount of icing sugar.
Nutella Cream:
- Whip up the cream and fold in the Nutella. Leave in the fridge to set a little bit and then dollop on top of your kladdkaka when ready to serve.
Notes
- Instead of brewed coffee you can use 50ml milk with a tablespoon of coffee dissolved in it. Alternatively, use milk or even water in place of the coffee.
- You can use spelt or regular flour for this recipe (just use the same amount).
- For a very runny kladdkaka (like my pictures), bake for 25 minutes. The cake is ready when the top is firm and the edges have started to pull away from the sides a little, but if you give it a tiny shake, the cake will still jiggle slightly. For a firmer middle, just extend the baking time to 30-35 minutes.
