In today’s recipe, I have crossed a chocolate chip cookie with a swedish kladdkaka and it has come out the most delicious and easiest cake. Since a kladdkaka cake must be blistering in the middle when it comes out of the oven, it should preferably stand on the fridge approx. 6 hours or like overnight. Therefore, you can advantageously bake the cake the day before. You can also put the cake in the freezer for a few hours if you want to put your teeth in the cake as soon as possible. Enjoy!
Crispy and sticky cookie cake (approx. 8-10 pieces):
160 g of melted butter
250 g sugar
140 g brown sugar
1 tsp. vanilla sugar
175 g flour
2 cups dark chocolate, drops or chopped
Crispy and sticky cookie cake:
Melt the butter. Stir in eggs, sugar and brown sugar together with a dough scraper in a bowl. Add the vanilla sugar, flour and stir it together. Add the butter and finally the chocolate. You must not whip the dough as it then will be dry. It must be soft and “bleeding” inside. Pour the dough into a 23 cm spring mold covered with baking paper at the bottom. Bake the cake at 175 ° C for approx. 40 minutes. Cool the cake for approx. 6 hours or like overnight. Serve the cake with whipped cream or ice cream and a lot of fresh berries. Bon appetite!