Delicious White Chocolate Kladdkaka with Rhubarb

white chocolate

🥗Healthier: yogurt-based chocolate

💰Cheaper: milk chocolate

Milk chocolate is often more affordable and can still provide sweetness.

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whole milk

Coconut cream is a dairy-free alternative that adds richness.

Preheat the oven to 175°C (350°F).

Grease a round cake pan and line the bottom with breadcrumbs.

Melt white chocolate and butter together in a heatproof bowl over simmering water until smooth.

Remove from heat and let cool slightly.

Whisk sugar into the chocolate mixture until combined.

Add eggs one at a time, whisking well after each addition.

Sift in flour, then fold gently until just combined.

Pour half of the batter into the prepared pan and spread evenly.

Arrange rhubarb pieces over the batter, then pour the remaining batter on top.

Bake for 20-25 minutes until the edges are set but the center remains slightly gooey.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens