Kladdkaka Easy Swedish Sticky Chocolate Cake Recipes

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

Swedish Sticky Chocolate Cake (Kladdkaka) image

This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...

Provided by BRUTALPOETESSAN

Categories World Cuisine Recipes European Scandinavian

Time 1h45m

Yield 8

Number Of Ingredients 7

Ingredients

½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 pinch salt
2 eggs
1 ⅓ cups white sugar
1 tablespoon vanilla extract
½ cup butter, melted

Steps:

Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 41.1 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 119.5 mg, Sugar 33.7 g

KLADDKAKA (EASY SWEDISH STICKY CHOCOLATE CAKE)

Kladdkaka (Easy Swedish Sticky Chocolate Cake) image

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.

Provided by Brontë Aurell

Time 30m

Yield Serves 6-8

Number Of Ingredients 8

Ingredients

2 eggs
1 cup (200 g) granulated sugar
1 cup (150 g) all-purpose flour or cake flour
1 Tbsp. vanilla extract
3 Tbsp. good-quality cocoa powder (I use Fazer), plus extra for dusting
A pinch of salt
1 stick (100 g) unsalted butter, melted and cooled slightly
Whipped cream, to serve

Steps:

Preheat the oven to 350°F. Prepare a 8-inch deep round cake pan, greased and lined with baking parchment.
Whisk the eggs, sugar, and vanilla together until the mixture is light, fluffy and pale.
Sift all the dry ingredients into the egg and sugar mixture. Fold in until everything is incorporated, then fold in the melted butter.
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.
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.
Serve with whipped cream, dusted with cocoa powder.