Chocolate Kladdkaka Cake

Simple is this cake’s second biggest appeal (the first chocolate) It Requires no separating, mad whisking, or careful folding of ingredients. You simply melt chocolate and butter in a pan and then mix in the coffee, a well-beaten mixture of sugar, eggs, and vanilla are added to the chocolate mixture to create a batter.

Ingredients

250 gms butter I used salted butter

250 gms Dark Chocolate

100 ml Brewed strong coffee 1/3 cup hot water + 1 tbsp coffee powder

4 eggs

180 gms sugar

1 tsp vanilla extract

Instructions

Grease a 9″ spring bottom pan and line the bottom with parchment paper. Pre heat the oven to 180 C.

Melt the chocolate and butter in a large bowl placed over a pan of simmering water. Once its all melted, add the coffee and keep it aside.

In another bowl, beat the eggs, sugar, and vanilla until light and doubled in volume.

Stir the chocolate mixture into the egg mixture. Pour into the prepared pan. Bake for about 40 – 50 minutes. It will get puffed up and then fall once it cools. Do let cool completely and turn out from the pan.

I let the cake cool in the pan and then refrigerate it for at least 2-3 hours before releasing it from the pan.

Note : You will not be able to test this cake with a tooth pick as it is meant to be gooey in the center.