Swedish Sticky Chocolate Cake (Kladdkaka)
The Swedish cake that is meant to be underbaked, with a crackled top and a dense, fudgy center that never fully sets. It is stirred by hand in one bowl and takes about twenty minutes in the oven.
- Prep15 min
- Cook22 min
- Total2 h 40 min
- Serves8
AI-generated illustration
Contains:dairyegggluten
Ingredients
Method
- Melt the butter in a small pan and set it aside to cool slightly while you heat the oven to 350 degrees F (180 degrees C) and butter an 8-inch (20 cm) round pan, lining the bottom with parchment.
- Whisk the eggs and granulated sugar together by hand just until combined. Do not beat air into them; a kladdkaka is supposed to be dense rather than risen.
- Whisk in the all-purpose flour, cocoa powder, salt, and vanilla extract, then the melted butter, until the batter is smooth and glossy.
- Pour into the pan and bake 18 to 22 minutes. The edges should be set and the center should still wobble when you shake the pan, and a skewer will come out coated in wet batter, which is correct.
- Cool completely in the pan, at least 1 hour, then refrigerate 1 hour for the classic sticky texture.
- Dust with the confectioners' sugar and serve wedges with the whipped cream.
Notes
- Judge doneness by the wobble, not by a clean skewer; a kladdkaka baked until a skewer comes out dry is just a dry chocolate cake.
- It keeps three days covered in the refrigerator and gets denser each day.
