Fruity, tart ruby chocolate meets silky white chocolate, accented with a delicate pop of lemon. All, to reinvent the traditional Swedish Kladdkaka, a rich, brownie-like cake with a crackled, chewy exterior.
Ruby Chocolate Cloud Cake
Adapted from Food52
11 tbsp unsalted butter
5oz ruby chocolate wafers
1oz very good quality white chocolate (chopped or in chip form)
2 eggs
3/4 cup sugar
2 tsp pure vanilla extract
1 1/4 cups all-purpose flour
1/4 tsp salt
zest of one lemon
grated white chocolate, for decoration
Preheat your oven to 350° F. Line a 9-inch round cake pan with parchment, grease it, and dust the inside with sugar, tapping out any excess. Melt the butter in a saucepan (or in a heatproof bowl in the microwave). Once melted, add both types of chocolate and stir until melted and smooth. Let cool slightly. Beat the eggs and sugar together until VERY light and fluffy, at least 7 minutes in a stand or electric mixer. Fold in the vanilla extract, then the melted butter/chocolate mixture. 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. 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. Grate more white chocolate on top to decorate, then serve.
this is sacred space 