Best Professors Chocolatecake Professorns Chokladkaka Recipes
KLADDKAKA - STICKY CHOCOLATE CAKE
Kladdkaka is a classic when it comes to desserts in Sweden since it's such a simple and delicious cake to bake. This is a recipe for an extra sticky chocolate cake that becomes super delicious if you let it set overnight in the fridge. It only takes 7 ingredients to bake this cake, which is ingredients that most people have at home in the kitchen - butter, eggs, powdered sugar, wheat flour, cocoa, vanilla, sugar, and salt. This recipe gives about 12 pieces of cake that are perfect to serve with whipped cream and fresh berries - preferably raspberries or strawberries.
Provided by Christine Wedberg
Categories Desserts
Time 17m
Number Of Ingredients 7
Steps:
- Set the oven to 175° Celsius (350° Fahrenheit) on the conventional oven cooking setting
- Grease a cake pan with butter (preferably one with a removable edge)
- Melt the butter
- Whisk together eggs and sugar in a bowl until porous.
- Pour the melted butter into the bowl, add the rest of the ingredients and mix together (NOTE: remember to mix carefully so less air enters the batter, otherwise it can make the cake dry).
- Pour the batter into a cake pan
- Bake in the middle of the oven for about 12-14 minutes
- Let the cake cool and set in the fridge overnight.
- Serve cold, powdered with icing sugar and together with fresh whipped cream and fresh berries
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY
Here's what you need: sugar, eggs, flour, cocoa powder, salt, butter, vanilla extract, butter, cocoa powder, powdered sugar, berry
Provided by Alix Traeger
Categories Bakery Goods
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
- Sift in the flour, cocoa powder, and salt.
- Fold until incorporated.
- Mix in the butter and vanilla.
- Grease a pan with butter and sprinkle cocoa powder to coat.
- Pour in batter and smooth out. Batter will be very thick.
- Bake for 20 minutes or until the top has hardened. The center should still be soft.
- Sprinkle with powdered sugar.
- Add berries (optional).
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 37 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)
This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...
Provided by BRUTALPOETESSAN
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
- Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
- Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 41.1 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 119.5 mg, Sugar 33.7 g
PROFESSOR'S CHOCOLATECAKE (PROFESSORNS CHOKLADKAKA)
Yeah, yeah, I know, there are zillions of chocolatecakes on Zaar. This one though I remember from my youth in Sweden. Gooey, rich. What makes it Swedish? Maybe the hazelnuts. Why it is called Professor's? No idea, what's in a name?
Provided by Chef Dudo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease and flour a 9 inch spring cake pan.
- Or, if the pan has a tendency to leak, line with greaseproof paper.
- Melt butter, chocolate and sugar over low heat, let cool.
- Divide the eggs and beat the whites until stiff.
- Stir the yolks into the cooled chocolate mixture.
- Add flour, nuts and instant coffee.
- Carefully fold in the beaten egg whites.
- Bake, on lowest rack of oven, for 35-40 minutes.
- The cake will be and should be gooey inside.
- Serve as it is or with whipped cream.
CHOCOLATECAKE
a few years ago my son wanted a chocolatecake for his birthday, so in the weeks ahead I tried several recipes, and this one was the winner :) I even make it for friends for birthdays, so I reckon that's a good sign. The recipe comes from a childrens cookbook and is easy to make. book: Alison Holst's Step by Step cooking for beginners of all ages.
Provided by Nellie61
Categories Beginner Cook
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- melt the butter in a pot. measure syrup and mix with the butter.
- put eggs, milk and sugar in a large bowl and beat well with an egg beater.
- sift the flour, cocoa baking powder and soda into the bowl. beat to mix.
- add the melted butter and syrup and beat again. pour into the tin.
- a 23 cm round cake tin.
- bake the cake for 40 minutes at 180° in a preheated oven,or until a skewer poked into the centre comes out clean. ( when I bake it I need it to be in the oven for about 1 hour).
- cool cake on rack.
- if you like cut cake in half, fill with whipped cream.
- for icing, warm the butter, cocoa and water together until butter melts.
- take off heat. sift in icing sugar. mix until smooth. spread on cake.
Nutrition Facts : Calories 302.9, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.9, Sodium 380.1, Carbohydrate 44.6, Fiber 1.3, Sugar 18.7, Protein 4.8
BEN LIPPEN SCHOOL COFFEE CAKE (MRS. HATHAWAY'S RECIPE)
This is a delicious breakfast coffee cake that sustained thousands of boarding school students for nearly 40 years!
Provided by Alicia Gluckman
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
- In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 32.8 g, Cholesterol 42.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 214.7 mg, Sugar 15.3 g
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