Kladdkaka is the apsolute chocolate cake, in my version flourless, that melts into your mouth. Once baked it is delicate and extremely soft, with a beautiful thin crust. It just melted with the vanilla icecream and cherry compote that have freshened up this chocolate bomb. 

I saw that some recommend cooling this cake in the fridge, but I find it to be too strong then, so I prefer it when it's room temperature served or when it's just baked.

Make your weekend nice and sweet with this gorgeous, call some friends over and let it be fika all the way!

Melt the coconut oil and chocolate over medium/low heat.

Once the mixture is homogeneous, turn off the heat and add a spoonful of cocoa power and stir.

Beat the eggs with a pinch of salt and the sugar and nice and fluffy.

Unify the two mixture, gradually pouring the chocolate mix to the eggs and sugar.

For this part, do not use a mixer, but a spatula.

Pour the mixture in a greased and "floured" with cocoa mold and bake on 175C degrees for about 30 minutes.

Check if the cake is done using a toothpick, it shouldn't be runny, but it will be tender.

Once the cake is done, take it out of the oven, leave for a while to set and then slice it and serve with the cherry compote and vanilla icecream.

You'll make the cherry compote topping by pouring all the content (liquid and cherries) in a pot and turning on the heat. Then you'll add a spoonful of sugar and continue cooking.

Mix the arrowroot powder with a bit of water (it should be thick, but runny) and then you'll add it to the hot cherry compote, slowly stirring.

While stirring, the mixture will start thickening, once you get the desired thickness, you'll be turning the heat off.

You can use the topping for your morning oats as well, or other cakes.