Änglamark Organic Dark Chocolate Discs – rich, smooth, and made with 100% organic ingredients. Perfect for snacking, baking, or melting into desserts!
Dark Chocolate, Cardamom & Lingonberry Kladdkaka
Makes: 8–10 slices
Ingredients
- 150 g Änglamark Organic Dark Chocolate Discs
- 125 g butter
- 2 eggs
- 180 g sugar
- 1 tsp vanilla sugar or vanilla extract
- ½ tsp ground cardamom
- ¼ tsp fine salt
- 90 g plain flour
- 2 tbsp cocoa powder
- 75–100 g lingonberries, fresh or frozen
To serve
- Lightly whipped cream or crème fraîche
- Extra lingonberries
- Optional: toasted chopped hazelnuts
Method
- Heat the oven to 175°C. Butter and line a 20 cm round cake tin.
- Melt the butter gently, remove from the heat, then stir in the Änglamark dark chocolate discs until smooth.
- Whisk the eggs and sugar together briefly—just until combined, not fluffy. Kladdkaka should stay dense and fudgy.
- Stir in the chocolate mixture, vanilla, cardamom and salt.
- Fold in the flour and cocoa powder until just combined.
- Pour into the tin and scatter the lingonberries over the top, pressing some slightly into the batter.
- Bake for about 15–20 minutes. The edges should be set but the centre should still look slightly underbaked.
- Cool completely before slicing; chilling it for an hour makes it especially dense and truffle-like.
Serve it with a spoonful of unsweetened whipped cream or crème fraîche. The sour dairy and sharp lingonberries balance the dark chocolate beautifully.
For an even more Scandinavian twist, add ½ teaspoon flaky sea salt on top or replace the cardamom with a small amount of finely ground coffee for a Swedish fika-style chocolate-and-coffee version.
INGREDIENTS: Cocoa mass**1 (cocoa beans: Latin America and/or Africa), cane sugar**, cocoa butter**1, emulsifier (E 322 SOY LECITHIN* ), vanilla extract*. May contain traces of milk and hazelnuts. Minimum 70% cocoa solids. *Organic ingredient. **KRAV organic ingredient. The KRAV label is verified by KIWA. 1Rainforest Alliance certified, ra.org
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