However I adore a dessert, it’s rarely on my mind as a meal draws to an end. I usually surrender after the main dish and nibble on a piece of cheese and a little seasonal fruit. No a dessert has to be savoured so I wait a couple of hours then I enjoy something sweet, when I have space in my tummy and it will get the attention it warrants.
This is a Swedish classic, however more commonly made with dark chocolate. Lingonberries grow in forests in Scandinavia and are frequently foraged for. Not readily available here so I’ve substituted them for cranberries, a relative of the lingonberry and widely available in December. Equally any other berry works too.
This is a cake for serious chocolate fans only, sticky, dense and squidgy. I prefer to serve small slices due to the richness of the cake. I think the berries counter the sweet white chocolate perfectly.
White Chocolate & Cranberry Kladdkaka
- 2 large eggs room temperature
- 180 g caster sugar
- 110 g butter
- 170 g white chocolate chopped
- 160 g plain flour
- Zest of a lemon
- 80 g cranberries or blueberries
- Oven 190C fan, grease a 20cm loose bottom tin and line the bottom with parchment paper.
- Whisk the eggs and sugar until light and fluffy.
- Melt the butter in a saucepan on a medium to low heat then remove. Add the chopped chocolate and stir until it melts, pour into a mixing bowl. Now whisk in the egg mixture to the melted chocolate, it will thicken as you whisk.
- Sift the flour and add the lemon zest and then fold into the white chocolate batter.
- Pour the batter into the tin and smooth out and then sprinkle over the berries, pushing them into the batter a little way.
- Bake the cake for about 20-22 minutes or until it’s golden at the edges but still wobbly in the centre.
- Remove and allow to cool before removing from the tin. Dust with icing sugar. Serve with whipped cream.
- As I have suggested other berries work well too, try blueberries, red or blackcurrants.
- It is important to use eggs at room temperature otherwise when you combine the chocolate with the egg mixture it will stiffen too quickly.
- Ovens do vary, in mine this is perfect baked for 22 minutes, you may need to alter the cooking time.
- This cake freezes very well. Defrost naturally and serve at room temperature.