Kladdkaka (Swedish Sticky cake)
Kladdkaka
Yield: 1 cake
Prep time: 20 MinCook time: 14 MinInactive time: 20 MinTotal time: 54 Min
Kladdkaka is a classic Swedish dessert, with its name translating to sticky cake. It is a baking-powderless chocolate cake with a gooey and sticky interior. While the degree of doneness is typically left up to the baker’s preference, the one constant is that it never disappoints. Even overcooked, you’re left with a delicious brownie-like dessert, and who could complain about that?
Ingredients
Instructions
- Preheat the oven to 400° F and line a 9-inch circular pan, preferably springform, with parchment paper.
- Melt butter completely in a pot over low heat then remove off the heat before whisking in sugar.
- Once cooled, mix in the vanilla, salt, cocoa powder and flour using a spatula. You will want to mix just enough to cool the batter before adding in the eggs and continuing to mix. Use a spatula to avoid adding air into the mixture. You should be left with a spreadable or pourable batter depending on the type of flour used.
- Pour into the pan and bake in the oven for 10 minutes on the lowest rack. After 10 minutes, move the pan to the top rack and let bake for another 2-5 minutes. This final step helps finish up the top crust. The Kladdkaka will be done when a crust has just barely formed on the surface and the sides are cooked completely.
- Let cool for 15-20 minutes. Kladdkaka is best served with berries, powdered sugar, and/or whipped cream on top.
