American here, I baked it at 177C/#4/350F for 20 minutes. I put it in the fridge for about 6 hours as I saw was recommended here but could not wait the whole night. It seems to be more like a brownie than a sticky dessert. Could anyone please tell me where I went wrong and how I can make my next attempt better? r/baking automatically removed my post so I figured I'd ask the experts. Again, mods please remove if this post is not allowed.
by handleignored
12 comments
Edit:
This is the recipe I followed.
3.4 dl sugar
2 eggs
1.25 dl flour
60 ml dutch process cocoa powder
1 pinch salt
1.2 dl (113g?) butter, melted
15 ml vanilla extract (couldn’t find vanilla sugar)
Less time in the oven would be my best bet, some recipes call for 10-15 minutes depending on your oven.
20 minutes is quite a long time in the oven for kladdkaka. 10-15 for your quantities would be more reasonable.
Probably too long in the oven.
Do the sticky test with a fork to see where it’s at(should be pretty soft+sticky), it’ll set after cooling/fridge time.
Also I’d use dark chocolate over cocoa, tastier imo 🙂
Why was this post removed from r/baking ? Don’t they like baking related questions?
You seem to have gotten good answers, so instead of repeating them, I instead would like to know what you’re having with it? Whipped cream or ice cream? Berries? What kind if so?
Personally I like it with whipped cream and raspberries.
It’s never really “kladdigt” at low temperaturs. Try it warm.
It should be jiggly when you take it out of the oven, so if you shake the pan you want the middle to jiggle sort of like jello! It’ll set in the fridge. So after 10min, try shaking it lightly to see where it’s at. I usually combine this method with the fork one to avoid accidentally making brownie, we all have been there
Just to let you know, there’s no such thing as a too short baking time for kladdkaka, only a too long baking time. If it’s too kladdig just stick it in the freezer.
You forgot to put in the kladd!
There are a couple of ponters that need to be adhered to when making mudcake, ie kladdkaka.
First off you need to make sure you don’t whisk the batter to much. Whisking means incoporating air and air is not your friend when making sticky cakes.
Second is the temperature when baking. There are two schools. Low and slow, baking at low temperature like 125-150c for a longer time period like 45 mins. This gives the batter more time to set and youwill have a cake more evenly set but a thin crust. It also makes for a much longer timeslot as to when the cake is done. It will not overcook if you have in the oven for 46 minutes.
Or high and short, like 200 for less than 10 minutes. It will give a thicker crust but is way easier to overcook. It will be ruined if it’s in for 10 minutes and 30 seconds. Or perhaps earlier depending on your oven…
Third off it is important to let the cake rest. Eating a fresh baked mudcake is spoiling it. As the stickiness is due part to the batter not beeing fully cooked, it needs some time to set. What sets is the fat in the cake and fat sets at lower teperature. Many people recommend leaving the cake to set in the fridge over night for the best result. This method can also save an undercooked cake which is too runny.
Fourth. With the afformentioned point of letting the cake rest. Using chocolate when making a cake can improve the firmness of a cake. As stated, what sets is the fat, ie butter. If you take a knob of butter and leave it in room temperature you can tell how it creates the stickiness in the cak. Mix butter and melted chocolate and leave in roome temperature and you will notice how chocolate is a primer for helping with setting a cake.
And fifth. This is a secret so don’t tell anyone but a good way to spike a mudcake is to add half a shot of espresso to the cake mix. The coffe will add to the depth of the flavour and set your cake apart from others.
You have wipped the kake too long with too much air