A – Z Baking around the World has been rather challenging. One because we had to bake alphabetically, two country specific bakes, three we could not repeat each country more than twice. Now this could have been easier had I not challenged myself to pick the theme of All Cakes. Any how meeting these challenges I have a Swedish Cake which is also called a Mud Cake. The cake is dense and sticky with a gooey center.
The recipe I choose had two eggs and I used a commercial egg re placer to substitute it.( I used substitute for one egg as I scaled down the recipe to half ) .After the cake came out of the oven , it was not as gooey as I expected it to be, but yes, it did give the Brownie effect and taste. They say a perfect Kladdkaka should not be runny after cooling but almost runny., which made me feel that my Kladdkaka was not as perfect. Sometimes I feel it is the egg that does the trick. Any how I sent this cake to one of my friends place and they simply loved it. At home Juhi liked this cake immensely .Yes, I do need to figure out why my cake was not as gooey.
Kladdkaka
Ingredients
100 gms butter
2 tbsp commercial egg replacer + 6 tbsp water
200 gms sugar
150 gms all purpose flour
4 tbsp cocoa powder
1 tbsp vanilla sugar
Pinch salt
Method
Melt the butter and keep it aside.
Whisk the commercial egg replacer, water, and sugar till light and fluffy.
Sift the flour and cocoa powder.
Fold it into the egg replacer and sugar mixture.
Fold in the melted butter , make sure everything is well incorporated.
Pour into a greased and lined tin. The cake will not rise but puff up a little.
Bake at 180 degrees C for 20 minutes. This is not the exact time, one has to watch it , it should be soft in the centre.
And as you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done.
Leave to cool in the tin for at least an hour.
K - Kladdkaka - Sticky Cake from Sweden
Ingredients
- 100 gms butter
- 2 tbsp commercial egg replacer + 6 tbsp water
- 200 gms sugar
- 150 gms all purpose flour
- 1 tbsp vanilla sugar
- Pinch salt
Instructions
- Melt the butter and keep it aside.
- Whisk the commercial egg replacer, water, and sugar till light and fluffy.
- Sift the flour and cocoa powder.
- Fold it into the egg replacer and sugar mixture.
- Fold in the melted butter , make sure everything is well incorporated.
- Pour into a greased and lined tin. The cake will not rise but puff up a little.
- Bake at 180 degrees C for 20 minutes. This is not the exact time, one has to watch it , it should be soft in the centre.And as you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens the cake is done.
- The cake will not rise but puff up a little.
- Leave to cool in the tin for at least an hour.
Notes
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Cake looks great Vaishali. Probably a little variation in the temperature and timing will give you the gooey texture
Gooey or not this looks fantastic.
Vaishali this looks so beautiful and delicious! The pics make me drool and keep wishing to pick a slice right off the screen
I know how dangerously addictive this cake is. Simply delectable and fabulous cake.
I guess sometimes we need not worry so much about certain things..yes I know how it must feel..still when it comes to chocolate, anything is great..:)
It doesn’t matter if its gooey or not.. Fudgy cake sounds awesome. Great pick
Like Vidya said, it doesn’t matter if the cake is gooey or not, your chocolate cake looks so rich and decadent.
That is an irresistible looking sticky cake.
awesome looking cake there!!!
Lovely clicks and cant stop drooling at the cake!!
I am still very scared to use egg replacer for any recipe. I am totally enjoying all your cakes with the egg replacer as it will be so helpful for many who don’t use eggs. Love the brownie like texture of the cake.