Cheesecake kladdkaka
A cheesecake swirl topping kladdkaka, the Swedish sticky cake. A gooey chocolate cake with a cream cheese twist.
Servings 8 people
Ingredients
- 150 g butter
- 30 g cocoa powder (unsweetened)
- 220 g sugar
- 4 eggs
- 220 g flour
- 1 tsp baking powder
- 150 g cream cheese
- 1 tbsp vanilla extract
Instructions
- Melt the butter and stir in the cocoa powder. Set aside to cool. In another bowl, measure the flaour and baking powder; stir to combine.
- Measure 220 g of sugar in a third bowl, and transfer 2 tbsp of sugar to a fourth bowl. Add 3 whole eggs to the bowl with the larger amount of sugar in. Crack the 4th egg and pour the white in the bowl with the other eggs, and add the yolk to the bowl containing 2 tbsp of sugar.
- Lightly whisk the larger egg and sugar mixture with a fork. Pour in the cocoa and butter mixture and stir to combine. Add the flour mixture and fold with a rubber spatula. Pour kladdkaka batter into a springform pan lined with baking paper.
- Add cream cheese and vanilla extract to the bowl with the egg yolk and 2 tbsp of sugar. Lightly whisk with a fork to combine. Pour dollops of cheesecake batter over the kladdkaka base and create the swirl pattern using the back of a fork.
- Bake in the preheated oven at 150°C for 30 minutes. The cake should be wobbly in the centre when you take it out of the oven, having only the sides firmer.