white chocolate kladdkaka
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Oh, okay. I did only make this cake so I could say out loud ‘kladdkaka’ a lot.
I don’t speak another word of Swedish (Toscakaka apart, but arguably it doesn’t count, ‘Tosca’ being a proper noun). ‘Kladdkaka’ just grabbed me by the eardrum and went straight for the heart via my cochlea. Every now and then it happens, a coup de foudre with the sound of a random word. It’s comforting to repeat it and you feel an urge to do so as often as possible. Kladdkaka. Klaaad-kaka. KLADkaka.
The bad news - and I would dearly like to know how uniquely I’m affected - is that it’s really a speech disorder called palilalia: involuntarily repeating syllables, words, or phrases. It is common in children; the tic distracts them in unpleasant situations, calms their anxiety and reduces stress levels. But it may also be sign of a neurological disorder like autism or Tourettes or OCD.
I hope it’s not more than OCD.
And I just wanted to make a white chocolate cake.
Craving more chocolate? See my kladdkaka and other white chocolate desserts at TheBestDessertRecipes!
white chocolate kladdkakaServings: 8-10Time: 1 hour
- 150g butter
- 150g best quality cooking white chocolate, broken into pieces
- 2 eggs
- 200g caster sugar
- 1 tsp vanilla extract
- 150g plain flour
- ½ tsp salt
- zest grated from 1 lemon
- seasonal berries, redcurrants, pomegranate seeds etc. to serve
1. Butter and line with parchment a round cake tin, 23cm in diameter - or a similar flan tin. Preheat the oven to 180C/350F/gas 4.
2. Melt the butter in a little saucepan. Take it off the heat and stir in the chocolate until melted - it won’t combine thoroughly but that’s all right. Leave to cool.
3. Beat the eggs and sugar until pale and thick and the mixture leaves a ribbon trail when the beaters are lifted. Beat in the vanilla extract. Stir the salt into the flour and fold into the egg mix, followed by the lemon zest and the butter with chocolate. Fold gently until it’s all combined.
4. Pour into the tin and bake for 20 - 25 minutes - there should be a firm-looking edge and the middle should look barely cooked, like brownie. Leave it to cool completely in the tin.
Kladdkaka can also be made with milk or dark chocolate - in precisely the same proportions as above.