Squidgy White Chocolate Cake (Kladdkaka) – a delicious recipe with butter, very good, eggs, sugar, vanilla, flour. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat your oven to 350u00b0 F. Line a 9-inch round cake pan with parchment, grease it, and dust the inside with sugar, tapping out any excess.
2
Melt the butter in a saucepan (or in a heatproof bowl in the microwave). Once melted, add the white chocolate and stir until melted and smooth. Let cool slightly.
3
Beat the eggs and sugar together until VERY light and fluffy, at least 7 minutes in a stand or electric mixer.
4
Fold in the vanilla extract, then the melted butter/chocolate mixture.
5
Add the flour and salt and lemon zest (if using) and fold very gently into the batter until just combined-do not overmix. You don't want to deflate the batter.
6
Pour the batter into your pan and bake for about 20-25 minutes. The cake will look just barely set but take it out! You want it slightly underdone. Let the cake cool fully before slicing.
7
Dust the top with confectioners' sugar if you like, and sprinkle with berries or pomegranate seeds.
834
kcal
Calories
47
g
Fat
90
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 150 grams (11 tablespoons) butter, 150 grams very good quality white chocolate (chopped or in chip form), 2 eggs, 150 grams (3/4 cup) sugar, and more.
Yes, Squidgy White Chocolate Cake (Kladdkaka) falls under the Seafood category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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