Kladdkaka is not a brownie.
Sure, the ingredients are similar, and the looks are similar, but trust me, they would be in totally different cages at the zoo.
Kladdkaka is a chocolatey, gooey or chewy thing with a crusty top.
Beyond that, all bets are off. Some people use flour, some people don't. Some people use cocoa, some use only bar chocolate. Some people use a round springform pan, some spread it out in a glass rectangle. Some serve it with whipped cream, some serve it with ice cream, some serve it with a little sprinkle of powdered sugar.
Best of all, everyone here has their own version. It's the kind of sweet Swedes seem to always have lying around under a piece of plastic wrap, ready to nosh on.
"Oh, try a piece of my wife's kladdkaka -- it's the best."
"Do you want some kladdkaka? It's a bit dry, maybe have it with a lot of ice cream."
"Oh, I have a recipe. But it's not a real recipe or anything. I can write it down for you."
"Kladdkaka is the one thing I can make that comes out perfect every time."
Kladdkaka recipes vary wildly. Malin kept her favorite kladdkaka recipe in her purse, a recipe which calls for no flour and a day of refrigeration (!). My co-worker Sofia knew hers by heart and wrote it up in an e-mail -- a whole recipe with ingredients in about 30 words. At Kitchen Coup #4 (coming soon), Anja threw one together without measuring anything -- a shake of this, a crumble of that, chop chop chop, poke poke, done! Anja's, a marvel of crackly top and gooey innards, had a slew of secret ingredients which she wouldn't divulge to the dinner party.
I plan to try a lot of different kladdkaka recipes. We'll start with my variation on Sofia's recipe. This is not the intense coconut of Mounds or suntan oil. The silky young coconut gives it a very mild coconut perfume. Your friends who don't like coconut might even like it. And if they don't, they can go mooch off someone else's kladdkaka.
If you want to try Sofia's original, classic non-kokos recipe, omit all the coconut stuff, up the sugar to 3 dl and up the butter to 150 grams.
Kokos Kladdkaka
(which I would call Ko Ko Ko if it didn't have such a terrible meaning in English.)
3 eggs
2.5 dl sugar
125 grams salted butter
25 grams coconut oil*
1 dl flour
1 1/2 tsp. vanilla sugar**
4 tbsp. good quality cocoa
1/2 can young coconut meat*** (don't add the syrup)
Toasted coconut flakes for garnish
1. Preheat oven to 150 degrees Celsius. Grease and flour a 30 x 15 cm glass pan.
2. Melt butter and coconut oil together. Whip eggs and sugar together. Mix in butter/coconut oil.
3. Mix flour, vanilla, cocoa together. Add to dry ingredients to liquid and mix well.
4. Add young coconut meat. Stir into batter to coat. Pour batter into greased pan. Top with coconut flakes.
5. Bake for 35 minutes. Let cool completely before serving.
*Available in health food stores.
**I'm not sure how much vanilla extract is equal to vanilla sugar. My best guess is that 1 part extract = three parts vanilla sugar.
***Available in Asian markets. Can looks like this.
Sure, the ingredients are similar, and the looks are similar, but trust me, they would be in totally different cages at the zoo.
Kladdkaka is a chocolatey, gooey or chewy thing with a crusty top.
Beyond that, all bets are off. Some people use flour, some people don't. Some people use cocoa, some use only bar chocolate. Some people use a round springform pan, some spread it out in a glass rectangle. Some serve it with whipped cream, some serve it with ice cream, some serve it with a little sprinkle of powdered sugar.
Best of all, everyone here has their own version. It's the kind of sweet Swedes seem to always have lying around under a piece of plastic wrap, ready to nosh on.
"Oh, try a piece of my wife's kladdkaka -- it's the best."
"Do you want some kladdkaka? It's a bit dry, maybe have it with a lot of ice cream."
"Oh, I have a recipe. But it's not a real recipe or anything. I can write it down for you."
"Kladdkaka is the one thing I can make that comes out perfect every time."
Kladdkaka recipes vary wildly. Malin kept her favorite kladdkaka recipe in her purse, a recipe which calls for no flour and a day of refrigeration (!). My co-worker Sofia knew hers by heart and wrote it up in an e-mail -- a whole recipe with ingredients in about 30 words. At Kitchen Coup #4 (coming soon), Anja threw one together without measuring anything -- a shake of this, a crumble of that, chop chop chop, poke poke, done! Anja's, a marvel of crackly top and gooey innards, had a slew of secret ingredients which she wouldn't divulge to the dinner party.
I plan to try a lot of different kladdkaka recipes. We'll start with my variation on Sofia's recipe. This is not the intense coconut of Mounds or suntan oil. The silky young coconut gives it a very mild coconut perfume. Your friends who don't like coconut might even like it. And if they don't, they can go mooch off someone else's kladdkaka.
If you want to try Sofia's original, classic non-kokos recipe, omit all the coconut stuff, up the sugar to 3 dl and up the butter to 150 grams.
Kokos Kladdkaka
(which I would call Ko Ko Ko if it didn't have such a terrible meaning in English.)
3 eggs
2.5 dl sugar
125 grams salted butter
25 grams coconut oil*
1 dl flour
1 1/2 tsp. vanilla sugar**
4 tbsp. good quality cocoa
1/2 can young coconut meat*** (don't add the syrup)
Toasted coconut flakes for garnish
1. Preheat oven to 150 degrees Celsius. Grease and flour a 30 x 15 cm glass pan.
2. Melt butter and coconut oil together. Whip eggs and sugar together. Mix in butter/coconut oil.
3. Mix flour, vanilla, cocoa together. Add to dry ingredients to liquid and mix well.
4. Add young coconut meat. Stir into batter to coat. Pour batter into greased pan. Top with coconut flakes.
5. Bake for 35 minutes. Let cool completely before serving.
*Available in health food stores.
**I'm not sure how much vanilla extract is equal to vanilla sugar. My best guess is that 1 part extract = three parts vanilla sugar.
***Available in Asian markets. Can looks like this.
all i can say is YUM!!!!!!!!