Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
37
High
Nutrition per serving
Calories404.2 kcal (20%)
Total Fat18.6 g (27%)
Carbs59 g (23%)
Sugars47 g (52%)
Protein4.3 g (9%)
Sodium27.5 mg (1%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat the oven to 180°C. Grease a 20 cm springform cake tin with butter and dust the inside with cocoa powder.
Step 2
In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and caster sugar until thick and pale in colour (this will make the cake gooey and fudge-like).
Step 3
Sift the flour, cocoa and salt together into a bowl.
Step 4
Gently fold the dry ingredients into the eggs and sugar. Mix in the melted butter and vanilla paste. Pour the batter into the cake tin and bake for 20–25 minutes until the top has hardened but the centre is still soft. You can test this by inserting a wooden skewer into the centre and seeing if comes out with little pieces of wet, sand-like crumbs. If it’s fully coated then the cake isn’t ready; if it comes out totally clean then you’ve taken it too far.
Step 5
Remove the cake from the oven, release the springform and run a knife around the kladdkaka to help release it. Allow to cool slightly, dust with icing sugar (if you like) and leave to cool completely.
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