Kladdkaka with Daim Cream (Chocolate Gooey Cake with Skor Cream)
A while back a friend put a picture of this on Facebook and was generous enough to share her recipe with me. I will post her original recipe first to keep with her tradition then I will post my Americanized version with instructions. Thank you so much Carrie for sharing with me. This cake was AMAZING!! Don't let the name or the looks of this cake intimidate you. It is super easy to make. I put lots of pictures for you to follow along and you know I'm always a message away if you need help.
Carrie's Original Version:
This cake is incredible! It's easy to make. Kladdkaka is a Swedish cake that's a bit gooey in the middle-a bad description but I can't come up with anything better at the moment. Daim is the Swedish equivalent of Skor/Heath bars.
I used half of the dark block (baking chocolate) and half Lindt either 90% or Madagascar-I can't remember. I also used an 8 or 9 inch silicone pan with baking paper in the bottom instead of the springform pan....not entirely sure why you would need a springform pan. Anyway, here's the very rough translation of the recipe:
200g dark chocolate
2 dl sugar
2½ dl (150g) flour
pinch of salt
2½ dl whipping cream
1½ tbsp cocoa
1½ tbsp icing sugar
2 double pack (56g each) Daim (broken into pieces)
Grease 22cm springform pan. Melt butter in microwave or on the stovetop. Break chocolate into smaller pieces stir into butter. (I just broke the chocolate up and melted it with the butter in the microwave).
Whip eggs and sugar together. Stir into chocolate mixture. Mix flour and salt in a separate bowl; stir into chocolate mixture. Pour into pan and bake at 200C for 14-15 minutes. Let cake cool completely-cake can sit overnight (I took mine out of the pan after about 15 minutes and cooled on a rack. Covered with a dish towel overnight.)
Whip the cream with the icing sugar and cocoa until fluffy. Fold in crushed Daim, leaving some aside for garnish. Spread Daim cream over top of cake and sprinkle with remaining Daim pieces.
I broke the Daim up by just hitting the unopened packages with the meat mallet. Use a hammer, rolling pin, or if you are in the right mood-your fist. [:o)]
My Americanized version:
Let me say first I have never had to translate a recipe before and was not sure but thanks to modern technology I believe I got very close to the original recipe. And I will also confess too that I had to make the cake twice. When I removed the first attempt from the oven my springform pan came apart and the cake landed in the bottom of my oven. Second attempt I put the springform pan on a baking sheet.
1 cup butter
7 ounces dark chocolate (I used 4 ounces of unsweetened chocolate and 3 ounces of semi-sweet chocolate)
3/4 cup sugar
1 1/8 cup flour
pinch of salt
1 cup heavy whipping cream
2 tbsp cocoa
2 tbsp powdered sugar
2 Skor bars (broken into pieces)
Chop chocolate into smaller pieces stir into butter.
Spread into pan. Bake at 390F for 14-15 minutes. NO LONGER. It should be gooey in the middle. My first try was overbaked so it was meant to fall into the bottom of the oven. It is going to be a thin heavy cake.
Let cake cool completely or overnight. Springform can be released after 15 minutes.
After the cake has cooled, whip the cream with the icing sugar and cocoa until fluffy. This takes quite a long time if you've never whipped cream before. It will hold it's shape when it's ready. Don't keep beating it past this point or you'll end up with some form of chocolate butter.
Fold in crushed candy, leaving some aside for garnish.
Spread Daim (Skor) cream over top of cake and sprinkle with remaining Daim pieces.
Break Skor bar up by just hitting the unopened packages with the meat mallet. Putting candy in freezer for just a while will help when breaking it.