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Kladdkaka (Easy Swedish Sticky Chocolate Cake)
Every café in Sweden has a version of kladdkaka, a luscious, under-baked Swedish chocolate cake. It's easy to make with just a few ingredients.
👥 6 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 15 min👤 Brontë Aurell📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
📝 Preparation Steps
1
Preheat the oven to 350°F. Prepare a 8-inch deep round cake pan, greased and lined with baking parchment.
2
Whisk the eggs, sugar, and vanilla together until the mixture is light, fluffy and pale.
eggs2(200 g) granulated sugar1 cup(150 g) all-purpose flour or cake flour1 cup
3
Sift all the dry ingredients into the egg and sugar mixture. Fold in until everything is incorporated, then fold in the melted butter.
4
Pour into the prepared cake pan. Bake in the preheated oven for around 10–⏱️ 15 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very, very soft in the middle, but not runny once it has cooled—but almost runny. The cake will not rise, but it will puff up slightly during baking.
5
If you press down gently on the cake, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the pan.
6
Serve with whipped cream, dusted with cocoa powder.
(200 g) granulated sugar1 cup(150 g) all-purpose flour or cake flour1 cupWhipped cream, to serve
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