Today it is my name day!! In Greece name day is almost equal to birthday and it is a tradition to celebrate it. You get to eat sweets and you get a gift and people can visit you to wish you Happy Name Day and eat a sweet. Since I am in Sweden now, where name days are not celebrated, I don't get to celebrate it but at least I made a sweet for us to make this day a little more special.
This sweet is a brownie type cake, very common here in Sweden and easy to make. If you don't want to cover it with chocolate ganache you can just put some confectioner's sugar on the top. This is the common way to eat kladdkaka anyway and you can serve it with whipped cream or ice cream. So here goes the recipe:
KladdkakaRecipe adapted from Arla
150 g butter
90 gr (150 ml) flour
270 g (300ml) sugar
1 teaspoon vanilla extract or vanilla sugar
50 gr cocoa (75ml)
For the ganache:
100 ml whipping cream
100 gr dark chocolate
1 teaspoon vanilla sugar (optional)
Preheat your oven at 175° C /350° F. Melt the butter in a small casserole or in the microwave and let it cool. In a medium bowl, beat the eggs with the sugar until they are fluffy. In a small bowl mix together flour,cocoa and vanilla and pour in the egg mixture. Pour in the mixture the melted butter and stir with a spatula. Pour the mixture in a 24cm form with removable sides. I also put baking paper in the bottom. Bake in the middle of the oven for about 20 minutes. It might need a little less or a little more than that. For me it took about 23 minutes. This cake has to be moist with some liquid chocolate in the middle so be careful not to overcook it.
While it is baking prepare your ganache. Chop the chocolate in small pieces and put it in a bowl. Heat the cream in a small saucepan, or in the microwave until it starts boiling and pour it over the chocolate. Add the vanilla sugar. Let it be for a few minutes and then stir with a spatula until it has melted and the mixture has come together. Let it cool. Remove the cake from the oven and let it cool as well. When the cake is cool place it on a plate and spread over the ganache or confectioner’s sugar and serve.