Kladdkaka update– HOT!


I just had to let you know– I made the Swedish Sticky Chocolate Cake- Kladdkaka– last night and added 1 tsp of piri-piri infused oil (fairly intense heat). It was AMAZING. Really amazing. Ecstasy. It was like the perfect marriage of molten, sugary sweet chocolate and liquid red hots

It isn’t for everyone. My Man wasn’t a fan. He doesn’t like chili pepper in all things, as I do. Also, the combination of chili and chocolate, or sweet and salty, or many things we do in the US– these things aren’t common in the Portuguese palate. Then again, I simply don’t abide citrus in baked goods, so we all have things, right? Still, he didn’t dislike it so much that he couldn’t enjoy two slices. ;P

With this one, I recommend 20 minutes at 175C/350F. Top with loads of powdered sugar. It also freezes very, very well…and because it is so gooey and liquid, it is very easy to slice off a piece when frozen…and eat it on the spot. I checked today. For science.

Nonetheless, if this sounds good to you–this spicy, devilish cocktail of love– then I recommend you try it ASAP! It’s duct tape for the soul.

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