Comments on: Swedish Chocolate Cake – “Kladd kaka”

By: Christiane M.B.

Christiane M.B. — Thu, 11 Mar 2010 00:14:14 +0000

Thanks for the input yardsailor and lorelei! How long the cake needs in the oven varies from oven to oven – I always have to check the consistency with a toothpick before I’m sure it’s done but not too done. My oven is small and doesn’t get very hot, that’s probably the reason why the temp I gave here didn’t work for you, lorelei. And yes, unsalted butter is definetely better !
What I love about it is that it comes together quite fast when you’ve made it a couple of times, I haven’t bought browniemix from the store ever since I discovered this recipe.

By: lorelei

lorelei — Tue, 16 Feb 2010 22:38:24 +0000

Very tasty. I love the dense chewiness of Swedish cakes. I was excited to see a chocolate version. I made this for Valentine’s Day.

200 degrees Celsius is roughly 400 degrees F (392 to be exact). However, the next time I make this, I think I will attempt it at 375 degrees F instead. The edges were a bit too overdone and while it was moist in the middle, it was far from being wet as described in the recipe. I may also take it out at 30 minutes.

Also, the recipe is already salty. I would not use salted American butter unless you reduce the amount of salt in the recipe a bit.

Anyway, I plan to make it again sometime…Thanks!

By: yardsailor

yardsailor — Fri, 05 Feb 2010 16:31:39 +0000

This sounds wonderful! Thanks for sharing.