I think that it is about time that I introduced you to the new man in my life! He is truly amazing, he is 100% perfect and has completely stollen my heart, I can not put into words just how much I love him, please welcome ‘Tommie’, my first Grandchild!!!
Now I have been meaning to tell you all about him for a while, I wanted to make a very traditional Italian dessert called Torta della Nonna, as I am now known as ‘Nonna’ and I am so very proud to have this new title, even if I do have some rather wonderful shoes to fill, I only hope that I will be a fantastic Nonna just like Gelsomina/Jasmine was to my eldest two Son’s, Simon and Stephen. However, due to my healthy diet I decided it was a little to naughty for me to bake as I know I would end up eating the lot, so instead I have decided to bake a Kladdkaka, also known as Swedish sticky cake.
As Stephen and Rieanna were coming over for Sunday Lunch over Easter I thought that it was the perfect time to bake this delicious cake. Now Swedish recipes tend to be on the rather healthy side anyway, but this recipe has been tweaked by http://www.texanerin.com/ over on her blog and by just switching a few ingredients here and there she has created not only a rich moist chocolate cake with a brownie like centre, but you can also have a grain-free, gluten-free, dairy-free and 100% whole grain version! Perfect !! You get to indulge in chocolate goodness over the Easter holidays and still be good to your health.
We had the perfect day, we started with an Easter Egg hunt for Tommie and then whilst he slept we sat around the table and enjoyed a very traditional family Easter lunch. Hubby did us proud with what I must say has to be his best ever roast dinner, and I do not say that lightly, as all of his roasts are pretty spectacular, but this one was out of this world. Then we had the Kladdkaka, I had filled the centre with chocolate mini eggs and whilst everyone had a slice with some Cornish ice cream, I enjoyed mine with the healthier option of frozen yoghurt. Then of course we finished the meal with espresso’s and Limoncello, ‘salute/cheers’.
This Kladdkaka can be served as a dessert with any ice cream of your choice, fresh cream, berries, or just simply decorated with some pretty crystallised Spring flowers would be perfect for an afternoon tea and you know me, I think it would be perfect for breakfast with an espresso, but nowadays that would only be if I was being very naughty 😉
I hope you all had a very lovely Easter weekend and I hope that you have enjoyed this recipe for a very easy to bake and healthy Kladdkaka, I know I will be baking this again and again.
Buon appetito
(Sorry for all the baby photos, but he is just toooo cute for words)
1 cup/141g buckwheat flour, plus 2 tablespoons, or 1 cup whole wheat flour (125 grams) for a non-gluten free version
1/2 cup/58g good quailty cocoa, sifted if lumpy
2 teaspoons baking powder (gluten free for the GF version)
1/4 teaspoon salt
2 large eggs, room temperature
1 cup/200g granulated sugar, raw sugar or coconut sugar (I used coconut sugar, its delicious)
1/2 cup/113g unsalted butter, or coconut oil, melted and cooled slightly (use coconut oil for a dairy free version)
1 teaspoon pure vanilla extract
Preheat the oven to 350°F/175C
Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a medium mixing bowl, mix together the flour, cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, mix together the eggs and sugar until well combined. Stir in the butter or coconut oil and vanilla. Add the dry mixture to the wet and stir just until combined.
Pour the batter in the prepared pan and bake for 14 to 20 minutes, or until a toothpick inserted in the edge of the cake comes out clean. (A toothpick inserted in the middle will come out wet.) The edges should be crisp and the middle still moist and sticky. You really do not want to over bake your cake as you will miss out on the gooey chocolate brownie centre.
Let the cake cool for 10 minutes in the pan, and then run a paring knife around the edge of the pan.
Invert the cake onto a wire rack and remove the parchment paper.
Serve warm, room temperature, or cold.
Store in an airtight container for up to 2 days or refrigerate for 5 days.
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