I have previously written a post about the fantastic cake from Sweden called “kladdkaka” (chocolate mud cake or sticky cake).
It is a dense sticky chocolate cake similar to a brownie but with a soft and viscous centre. No wonder this gooey chocolate cake is so appreciated with that delicious taste and texture in combination with these benefits:
- Simple and fast to bake
- Ordinary ingredients
- Easy to vary with additional ingredients and different things to serve it with
- Works really well to store in fridge or even freezer
Now when winter is coming I wanted to try combining another favorite of the season; gingerbread! I basically used the standard recipe for kladdkaka and added 100 g crushed gingerbread. I also removed 1 tbsp of cocoa powder to further enhance the gingerbread. Finally I used crushed gingerbread for the pan instead of flour or coconut flakes. I tried it in two different varieties, one where I included a chocolote bar and one without. With the chocolate bar the cake became as gooey as you can see in the picture, while the alternative without chocolate bar was still sticky but not as gooey. So now you choose based on what you prefer!
Bon appétit and Merry Christmas!