Kladdkaka (Swedish sticky chocolate cake)

Name: Kladdkaka (Swedish sticky chocolate cake)
Cook time: 65 min
Total time: 65 min
Yield: 8 servings
Cuisine: Scandinavian
Ingredients: 150g Unsalted Butter, extra for greasing; 2 Large Eggs; 270g Granulated Sugar; 30g Unsweetened Cocoa Powder; 90g All-purpose Flour; 1 tsp Vanilla Extract; 1/4 tsp Fine Salt; 2 tbsp Fine Dry Breadcrumbs, for dusting the pan; 300ml Heavy Cream, lightly whipped; 2 tbsp Powdered Sugar, for dusting

Kladdkaka is a beloved Swedish sticky chocolate cake with a crackly crust and an irresistibly gooey, fudgy center — simple to make yet decadently rich. It comes together quickly on the stovetop and bakes briefly, then is best served cooled a little with softly whipped cream or a dusting of sugar for contrast.

Kladdkaka is a beloved Swedish sticky chocolate cake with a crackly crust and an irresistibly gooey, fudgy center — simple to make... Show more

Traditional Scandinavian Recipe

Health Grade

E · Indulgent

Rating

4.4

Time

1 hr

Price

0,47 €

Calories

476 kcal

vegetarian

quick

easy

kid friendly

Method

Preheat the oven

Preheat the oven to 350° F so it is hot and ready when the batter is mixed.

Grease the pan

Grease a round cake pan with a little of the Unsalted Butter, then coat the bottom and sides with the Fine Dry Breadcrumbs. Tap out any extra crumbs so you get a thin, even layer.

Melt the butter

Melt the remaining Unsalted Butter gently, then let it cool for 1-2 minutes so it is warm, not hot.

Mix the batter

Whisk the Large Eggs and Granulated Sugar until pale and slightly thick, then stir in the melted butter and the Vanilla Extract. Add the Unsweetened Cocoa Powder, All-purpose Flour, and Fine Salt, and fold gently until the batter is smooth and glossy with no dry streaks.

Bake the cake

Scrape the batter into the prepared pan and smooth the top. Bake for 20-25 minutes, until the edges look set and the center still has a soft wobble. Set a timer for 20 minutes so you can start checking early.