Kladdkaka (chocolate cake)
This sticky chocolate cake from Sweden is rich and indulgent! The gooey texture is intentionally dense and moist, more reminiscent of a brownie than any other chocolate cake. You’ll find this enjoyed at fika or other celebrations, so show your support for Sweden at Eurovision with this absolute beast of a cake!
WE MADE THIS!
It’s easy to feel like you’re not making this properly – it’s not a traditional cake batter. We doubted ourselves a few times but ultimately ended up with a decadent Kladdkaka that was begging to be devoured. We obliged, of course.
This is the least cakey recipe we’ve ever used for cake. There’s some confusion here if they mean baking powder or baking soda, but as other sources say to omit all leaveners, we skipped those instructions. The resulting cake was great!
TIME: 40 mins + cooling time / make in advance
Heat oven to 175°C.
Melt the butter in a pan then remove from the heat. Break the chocolate into chunks and stir into the butter. Add the sugar and salt, and keep stirring.
Mix the flour, cocoa and vanilla powder together. Sift into the butter & chocolate batter, then fold together.
Add the eggs one at a time and fold just enough to bring together into a smooth batter.
Grease and line a 9″ springform pan. Pour the mixture in and bake for around 20-25 minutes. You’ll want the cake to be soft in the middle, but the outside will need to be firm so it doesn’t collapse.
Remove from the oven and allow to cool completely before removing from the tin. Dust with icing sugar, or serve with whipped cream.
This recipe uses almond flour and chocolate chips to achieve the same gooey and delicious cake.
Check out this vegan recipe from Bettina, with peanut butter swirls for added flavour!