Tuesday, August 18, 2015

A Gooey Mint Chocolate Birthday Surprise



My hubby's birthday was a few weeks ago, and the boys and I had a special surprise waiting for him when he came home from work - his favorite chocolate dessert! It's a Swedish cake called kladdkaka, which translates to "gooey cake", and is a version of a molten chocolate cake. I grew up with this chocolaty goodness, and we would make it for birthday parties, whenever we had guests over, or just on a regular Friday night. As a matter of fact, I would even dare to say that there's a 90% chance that this is one of the things you will be served at any Swedish birthday party. And since we're a chocolate loving family, this easy recipe has become a staple at our house.


 
 
My oldest son, Jacob, loves to help out in the kitchen, and William, my youngest, loves to get messy, so this was a great baking adventure for them. I love finding recipes that are kid friendly, that only uses a handful of ingredients, and doesn't take too much time to make. The best part was seeing how excited they were to make something for daddy!


 
 
A good thing about this specific recipe, is that it doesn't use any active ingredient such as baking powder or baking soda, so you can stir until the cows come home without it having affect on how it turns out! And as you can imagine, there was a whole lot of stirring going on.




I've made a lot of kladdkakas over the years, and I've tried different versions of it; traditional, dark chocolate, milk chocolate, mint chocolate, chocolate raspberry, a dulce de leche version etc. Sometimes I'll stick with the traditional recipe and serve it with vanilla sugar whipped cream and a raspberry sauce, just to make it a little more fun. The bottom line is, you can't go wrong with this one if you love chocolate.


 
 
This time we made a mint chocolate version, because it's one of Matt's favorites. The recipe calls for After Eight, but you can also use Andes Mints or something similar. Just don't be intimidated by the amount of mint used, it's not going to be overpowering! Even the kids loved every bite of it.




 
 
The boys made sure we quality tested the chocolate. Because, I mean, we wouldn't want to use bad chocolate. I just had to make sure there was still some left to use in the cake. Luckily, there was!






The boys where so proud to present the cake to daddy, and of course he was so impressed and loved the surprise!


 
 
Personally, I think kladdkaka is best served with vanilla bean ice cream or with whipped cream, but some like it plain Jane. I usually go with ice cream, especially in the winter time, when I like to bake the cake in small ramekins and serve the chocolate cake warm.
 
 
 
 
Look at that fudgey goodness! Now you have something to bake Friday night to celebrate that another work week is over!
 

 
After Eight Gooey Chocolate Cake
from the magazine Hembakat

150 g butter
270 g sugar
3 eggs
3 tbsp. cacao
105 g flour
1 pinch salt
2 tsp vanilla sugar*

8 After Eight pieces

Mint chocolate glaze
25 After Eight pieces
powdered sugar


*If you can't get your hands on vanilla sugar, just substitute with confectioners sugar and add a 1/2 tsp of vanilla extract.

Instructions:
  1. Preheat the oven to 355 degrees. Melt the butter in a saucepan. Add the remaining ingredients and mix until smooth. 
  2. Pour the batter into a buttered 9" spring form pan.
  3. Chop up 8 After Eights and put them in the batter.
  4. Bake in on the center rack for about 25-30 minutes. Make sure it's not too wobbly when you take it out. Let cool in the pan.
  5. For the mint chocolate glaze: Melt 25 pieces of After Eights over a water bath.
  6. Pour the chocolate over the cooled cake and let harden in the fridge. Dust with powdered sugar before serving. Serve with ice cream or whipped cream. 



Lyxig After Eightkladdkaka
från tidningen Hembakat

150 g smör
3 dl strösocker
3 ägg
3 msk kakao
1 ¾ dl vetemjöl
1 nypa salt
2 tsk vaniljsocker

ca 8 plattor After Eight

Mintchokladglasyr
ca 25 plattor After Eight
florsocker



Gör så här

1. Sätt ugnen på 180 grader. Smält smöret i en kastrull. Tillsätt resten av ingredienserna och blanda snabbt ihop allt till en slät smet.
2. Häll smeten i en smord och bröad springform, 23–24 cm i diameter (bröa gärna formen med kokos i stället för ströbröd).
3. Skär ca 8 After Eight-plattor på mitten och stick ner dem i smeten.
4. Grädda kakan mitt i ugnen i 25–30 min beroende på hur kladdig du vill ha den. Låt den svalna i formen.
5. Mintchokladglasyr: Smält ca 25 After Eight-plattor över vattenbad.
6. Bred ut mintchokladkrämen över kakan och låt den stelna i kylen. Pudra över lite florsocker före servering. Servera gärna med vispgrädde eller glass.

3 comments:

  1. What brand of cacao do you prefer to use?

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    Replies
    1. This is a typical impromptu chocolate dessert we make every now and then, so I'm fine with using Hershey's Dark. When making cakes I try to use Guittard or try a new brand from a specialty store. A lot of bakers prefer Valrhona, but I haven't used it yet.

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  2. After all, it's much nicer to have unexpectedly good health and excess savings, rather than the alternative.Großer TeddyBär

    ReplyDelete