Sticky Chocolate Drop Cakes Recipes

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

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.

STICKY CHOCOLATE DROP CAKES

Steps:

• Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.
• For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.

STICKY ROAD CHOCOLATE BARS

Steps:

• Special Equipment: off-set spatula, parchment paper, 12 by 8 1/2-inch sheet pan
• Preheat oven to 325 degrees F.
• In a medium bowl, sift flour, baking powder and salt together. In a large bowl using a handheld mixer on medium high speed, cream the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and mix until well combined. Add flour mixture in batches and blend until combined and crumbly. Fold in melted chocolate and the pecans. Butter a quarter sheet pan. Line the pan with a piece of parchment paper and butter the parchment. Press dough evenly into the sheet pan and prick surface evenly with a fork. Bake until firm in the center, about 20 minutes. Let cool and prepare the glaze.
• In a medium saucepan over medium heat, melt butter, then add sugar, corn syrup and condensed milk. Cook until all ingredients are dissolved and a golden color is reached, about 10 to 12 minutes. Fold in the pecans and coconut. Pour the hot glaze over the cooled chocolate bars and quickly chill in the freezer to let glaze set. Cut into bars and serve.

STICKY CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
• Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve.

STICKY CHOCOLATE CAKE

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a loose-based 20cm cake tin with baking parchment. Put the butter and chocolate in a medium saucepan and heat gently, stirring all the time, until melted.
• Put 2-3 tbsp of the marmalade in a small bowl and set aside. Off the heat, stir the rest of the marmalade and the sugar into the buttery melted chocolate, and mix well, then break in the eggs and mix again. Finally, stir in the flour in three batches, folding lightly until combined. Scrape into the tin and smooth the top.
• Bake for 45-55 mins, rotating the tin halfway through so it bakes evenly. Keep an eye on it in the later stages as (depending on your marmalade) there may be a tendency for the top to scorch. After about 30 mins, cover loosely with foil. If it starts to get a little dark, tent loosely with a sheet of foil.
• The cake is cooked when the centre is firm when gently touched, and a skewer inserted in the centre comes out with a very few crumbs attached, like a brownie.
• Allow to cool for 10 mins, then turn out and leave to cool right-side-up on a wire rack. Heat the reserved marmalade in the microwave until runny, then brush all over the cake to glaze. Leave to cool before serving.

STICKY TOFFEE PUDDING CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.
• Cream 1/3 cup of butter with the white sugar until light. Beat in the eggs and mix well to combine.
• Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.
• Bake in the preheated oven until a tester comes out clean, 30 to 40 minutes. Let cool slightly and prepare the sauce.
• To Make Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.

KLADDKAKA (EASY SWEDISH STICKY CHOCOLATE CAKE)

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.

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Preheat oven to 300ºF (150ºC). 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 until combines. 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.

STICKY CHOCOLATE PUDDING

Steps:

• Preheat the oven to 350°.
• Sift the flour, baking powder, salt and cocoa into a bowl, stir in the hazelnuts and the sugar, then add the chocolate. Whisk together the melted butter, egg, milk and vanilla and pour into the dry ingredients. Stir well, so it's all thoroughly mixed, then spoon into the buttered dish.
• Now for the sauce, not that you make it yourself (the cooking does that for you) but you have to get the ingredients together. Bring 2 1/2 cups of water to a boil. Mix the brown sugar and cocoa and sprinkle over the top of the pudding mixture in the dish. Pour the boiled water up to the 2 cup mark of a measuring cup, then pour over the pudding. Put the water-drenched pudding directly into the oven and leave it there for about 50 minutes.
• Don't open the door until a good 45 minutes have passed and then press: if it feels fairly firm and springy to the touch, it's ready. If you're using the shallow dish, it'll be ready in 35-40 minutes.
• Remove from the oven and serve immediately, spooning from the dish and making sure everyone gets both sauce and sponge.

CHOCOLATE-DATE CAKE WITH CHOCOLATE STICKY TOFFEE GLAZE

Steps:

• For the cake: Preheat oven to 350 degrees. Butter a 9-by-3-inch round cake pan. Line with parchment, and butter parchment.
• Bring water to a boil in a saucepan. Meanwhile, combine dates, brandy, coffee, and 2 tablespoons cocoa in a heatproof bowl. Stir in boiling water. Let cool, stirring occasionally. Puree cooled date mixture in a food processor (you should have about 2 1/2 cups). Place 3/4 cup puree in a small bowl, and press plastic wrap directly on surface; reserve. Place remaining puree in a large bowl.
• Whisk flour, salt, cinnamon, and remaining 2 tablespoons cocoa in a bowl.
• Beat butter and dark-brown sugar with a mixer on medium speed until fluffy. Add eggs, one at a time, beating after each addition (batter will look curdled).
• Stir baking soda into reserved uncovered date puree. On low speed, beat flour mixture into egg mixture in 2 additions, alternating with the date mixture. Beat in chocolate. Transfer batter to prepared pan, and smooth top.
• Bake until a toothpick inserted into center of cake comes out clean, about 1 hour. Let cool in pan on a wire rack for 30 minutes. Run a knife around edge of pan to loosen, and invert cake onto rack. Remove parchment, turn cake right side up, and let cool completely.
• Make the glaze: Bring butter, light-brown sugar, corn syrup, water, and salt to a boil in a saucepan over medium-low heat, stirring occasionally. Boil 3 minutes. Remove from heat. Whisk in cream. Add chocolate, and whisk until smooth. Whisk in brandy. Let cool until thickened, 15 to 20 minutes.
• Assemble the cake: Using a serrated knife, trim rounded top of cake so it is flat. Place cake on stand. Spread remaining 3/4 cup date puree over top of cake. Pour glaze over top, letting some drip down sides. Garnish with halved dates.

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
• Sift in the flour, cocoa powder, and salt.
• Fold until incorporated.
• Mix in the butter and vanilla.
• Grease a pan with butter and sprinkle cocoa powder to coat.
• Pour in batter and smooth out. Batter will be very thick.
• Bake for 20 minutes or until the top has hardened. The center should still be soft.
• Sprinkle with powdered sugar.
• Add berries (optional).
• Enjoy!

INDIVIDUAL STICKY TOFFEE PUDDING CAKES FOR TWO OR FOUR

Steps:

• For the pudding cakes:
• Adjust oven rack to middle position and heat oven to 350 degrees.
• Grease and flour four 4-ounce ramekins and line bottom of each with round of parchment paper cut to fit.
• Set prepared ramekins in deep-side baking or roasting pan lined with clean dish towel.
• Bring kettle or large saucepan of water to boil over high heat.
• Combine half of dates with water and baking soda in glass measuring cup (dates should be submerged beneath water) and soak for 5 minutes.
• Drain dates, reserving liquid, and transfer to medium bowl.
• Whisk flour, baking powder, and salt together in another medium bowl.
• Process remaining dates and brown sugar in food processor until just blended, about five 1-second pulses.
• Add reserved soaking liquid, eggs, and vanilla and process until smooth, about 5 seconds.
• With food processor running, pour melted butter through feed tube in steady stream.
• Transfer this mixture to bowl with softened dates.
• Gently stir dry mixture into wet mixture until just combined and date pieces are evenly dispersed.
• Distribute batter evenly among prepared ramekins.
• Fill roasting pan with enough boiling water to come halfway up sides of ramekins, making sure not to splash water into ramekins.
• Cover pan tightly with aluminum foil, crimping edges to seal.
• Bake pudding cakes until puffed and small holes appear on surface, about 40 minutes.

CHOCOLATE STICKY BUNS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, egg and 1-1/2 cups flour. Beat on medium speed for 2-3 minutes or until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, combine the brown sugar, butter, corn syrup and cocoa in a saucepan. Bring to a boil; cook and stir for 1 minute. Pour into two greased 9-in. round or square baking pans; sprinkle with pecans. Set aside. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12-in. x 10-in. rectangle; brush with melted butter. Combine the sugar, cocoa and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cut each roll into nine slices; place, cut side down, over syrup and pecans. Cover and let rise until doubled, about 40 minutes. , Bake at 375° for 20-25 minutes or until well browned. Cool for 1 minute before inverting onto serving platters.