Easter is approaching so I thought to bake something decadent and chocolaty that would be perfect for the occasion. This Swedish chocolate cake (called Kladdkaka in Swedish) is a cake that I already baked quite a few times, specially when I had guests coming over who love dark chocolate as it is so easy to make, doesn’t need to look perfect and in fact its rustic look is a part of the charm and we love those kind of cakes, right?! 😉 This cake really is perfect for any occasion but I decorated it with some chocolate eggs to make it perfect for Easter!
Probably the reason why this cake became so popular not only in Sweden but on a global scale is because of its simplicity, you just need few basic ingredients like butter, dark chocolate, eggs and sugar and you get this pure chocolate magic! Because there are so few ingredients I highly recommend using the best quality you can get as that makes all the difference. I used organic eggs that I got from my sister who lives in the countryside, bio butter and high quality 70% cacao dark chocolate. I also reduced slightly the quantity and replaced the regular white sugar with coconut sugar as a healthier option (coconut sugar is less sweet and has a low glycemic index) and that is the only change I made to the original recipe. In fact there are so many versions of this recipe on internet and many different blogs and most of them are with flour too so I used this flourless (and gluten-free) version from my favourite food photographer and blogger Linda Lomelino and her amazing blog Call me Cupcake. As I already mentioned, I only changed slightly the quantity and the kind of sugar used but if you prefer, feel free to use regular sugar like in the original recipe. I can’t explain with words how much I adore her photography, styling and recipes (not to mention she is the sweetest person too!) so if you are one of few people who still haven’t heard about her, check out her blog and you will be in love, trust me! 🙂
Talking about Easter, what is the tradition in your country, what is usually on your Easter table? Besides a cake for dessert, in Croatia we usually start the day with the big Easter breakfast and there are few things that are a must, like Croatian sweet Easter bread called ‘Pinca’ (you can find the recipe here!), cooked ham with horse-radish sauce, spring onions, radishes and colourful dyed hard-boiled eggs (you can find the recipe for Easter eggs naturally dyed with red onions skins here on my blog!). Than usually for lunch we have roasted meet like lamb or veal with roasted potatoes and lots of different vegetable side dishes. I would love to hear what you usually eat on that holiday so please share in the comments! 🙂 I’ve also spent few Easters in Italy so if you want to find out more about their traditions, you can have a look at this blog post here…
This Easter I will be spending in my hometown Dubrovnik and I look forward to enjoy all the delicious food prepared by my mom! So I want to wish a very happy Easter to all of you who celebrate and see you soon with some new delicious recipes! <3
- 250 g (1 cup + 1 tbsp) butter
- 250 g (2 cups) dark chocolate, chopped
- ⅓ cup coffee or water (I used water)
- 4 large eggs, at room temperature
- 150 g (2/3 cup) coconut sugar (or use regular white sugar)
- 1 tsp vanilla extract
- pinch of salt
- Topping: powdered sugar, chocolate eggs
- Note: 1 cup = 250 ml
- Preheat oven to 175 C / 350 F. Prepare a 22-24 cm / 8-9 inch cake springform baking pan, grease it with butter and line with baking paper.
- Put butter and chopped dark chocolate into a medium size saucepan and melt it over low heat, stirring occasionally. When it's melted stir in coffee or water and set aside to cool down.
- In a large mixing bowl beat eggs with sugar and vanilla extract until it's all well combined and the mixture gets light and fluffy.
- Stir chocolate mixture into eggs & sugar mixture, add a pinch of salt and stir until smooth and creamy.
- Pour into prepared baking pan and bake for 40-45 min (don't over-bake!).
- Remove from the oven and let it cool well (you can put it in the fridge too) before removing from the baking pan and serving. You can decorate cake with powdered sugar and chocolate swirls or for this Easter version with little chocolate eggs. Enjoy!