Desserts
Kladdkaka (Swedish sticky chocolate cake)
A one-bowl Swedish chocolate cake with a crisp top and a gooey, almost fudgy centre. Ready in half an hour.
- 28 min10 prep · 18 cook
- EasyDifficulty
- 300 kcalper serving
Ingredients
8 servings
- Butter100 g
- Sugar200 g
- Eggs2
- Plain flour60 g
- Cocoa powder30 g
- Vanilla extract1 tsp
- salt1 pinch
- Icing sugar, to dustto taste
- Whipped cream, to serveto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Heat the oven to 175 °C. Grease a 22 cm round tin and dust it with cocoa.
- 2
Melt the butter and let it cool a little.
- 3
Stir the eggs and sugar together without whisking in air, then mix in the flour, cocoa, vanilla, salt and melted butter.
- 4
Pour into the tin and bake until the edges are set but the centre is still soft and sticky.
- 5
Let it cool completely in the tin; it firms up as it cools.
- 6
Dust with icing sugar and serve in wedges with whipped cream.
Tips and questions
- How do I know when it’s done?
- The top should be crisp and the edges set, but a skewer in the centre should come out sticky. If it comes out clean, it’s overbaked.
- Can I make it ahead?
- Yes, it keeps 3 days covered and many Swedes prefer it cold from the fridge, when the centre turns dense and fudgy.
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