KLADDKAKA

Can’t wait to get home to try this Swedish recipe .....

There is hardly any baking time and it involves freezing .

Preheat your oven to 160 deg C.

Melt 185gm of butter and mix to a smooth paste with 55gm of cocoa powder.

Add 330gm of castor sugar with 3 lightly beaten eggs , 1 tsp of vanilla extract and 225gm of  plain flour .

Stir the mixture until it is smooth .

Spray a 20cm spring form flan pan and lightly sprinkle with fine polenta.

Pour in the prepared batter and smooth over the top with the back of a spoon .

Bake in a preheated oven for 20 minutes or until the cake is set on top , but creamy in the middle when inserted with a skewer.

Remove from the oven and allow to completely cool in the pan ( about 2 hours ).

Then place the tray in the freezer , remove from freezer and pan about 10 minutes before serving .

Dust the top of the kladdkaka with icing sugar , slice and serve with a dollop of thickened cream or creamy ice cream and fresh berries .

The cake can now be kept in the refrigerator for up to a week .