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Swedish Fudge Cake with Coffee and Hazelnuts

Swedish Fudge Cake with Coffee and Hazelnuts

Prep time: 30 minServes: 8

Pairs with

Kladdkaka's intense chocolate and coffee bitterness need a wine with the same dark depth — port or a full-bodied red with ripe berries.

Ingredients

  • 200g butter
  • 200g dark chocolate
  • 3 eggs
  • 300g sugar
  • 1 tbsp vanilla sugar
  • 100g plain flour
  • 2 tbsp strong coffee (or espresso)
  • 1 pinch flaky sea salt
  • 100g hazelnuts, toasted and roughly chopped
  • Whipped cream to serve

Method

  1. 11. Melt butter and chocolate together. Cool slightly.
  2. 22. Whisk eggs, sugar and vanilla sugar until fluffy.
  3. 33. Fold in the chocolate mixture and coffee. Fold in flour.
  4. 44. Pour into a buttered and breadcrumbed tin (24cm). Scatter hazelnuts and sea salt.
  5. 55. Bake at 175°C for 18–22 minutes — the centre should be fudgy!
  6. 66. Serve warm with whipped cream.