Swedish Gooey Chocolate Cake with Coffee Almond Tosca

A rich and indulgent Swedish kladdkaka with a delicious coffee-flavoured almond tosca topping. The irresistibly gooey chocolate centre contrasts beautifully with the sweet, crunchy caramelised almond topping. Serve with freshly whipped cream for an extra special treat.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 175°C (350°F), conventional heat. Line the bottom of an 18–20 cm springform cake pan with parchment paper and grease the sides with butter.

Step 2

Melt the butter in a saucepan. Stir in the sugar, cocoa powder and salt. Add the eggs one at a time, mixing well after each addition. Add the flour and gently mix with a spatula until the batter is smooth and evenly combined. Pour the batter into the prepared cake pan.

Step 3

Prepare the coffee almond tosca topping. Roughly chop the almonds. Combine the butter, sugar, golden syrup, flour, milk and instant coffee in a saucepan. Bring to a boil, then simmer gently for approximately 1 minute. Stir in the chopped almonds.

Step 4

Carefully spread the warm coffee almond topping evenly over the chocolate cake batter.

Step 5

Bake on the middle rack of the oven for approximately 20 minutes. The cake should be set around the edges but still slightly wobbly in the centre. Avoid overbaking, as the centre should remain soft and gooey.

Step 6

Allow the cake to cool and set before carefully removing it from the pan. Serve with freshly whipped cream.