Kladdkaka - Swedish sticky chocolate cake
User Reviews
5
Kladdkaka - Swedish sticky chocolate cake
Description
The Kladdkaka melts butter first and mixes it with sugar and eggs, then incorporates flour, cocoa powder, salt, and vanilla for flavor. The short bake time of 10 to 15 minutes at a moderately high temperature (around 375–400°F) encourages a cake with a moist, almost gooey center and a lightly crisped crust on top and edges. Because the batter is gently combined and baked briefly, the texture remains dense and sticky rather than fluffy or cakey.
This cake is traditionally served plain or with a dusting of powdered sugar and complements coffee or tea nicely. Its fudgy texture appeals to chocolate lovers who prefer a rich dessert that avoids dryness. The small size (7–8 inch tin) fits well for individual or small group servings.
Ingredients
- ½ cup butter ½ cup is 1 stick, unsalted
- 1 cup sugar
- 2 egg
- ⅔ cup all-purpose flour plain flour
- 4 tablespoon cocoa powder 4tbsp is ¼ cup, unsweetened
- ¼ teaspoon salt
- 1 teaspoon vanilla sugar (or approx ½ volume of vanilla extract)
Instructions
- Preheat the oven to 400F/200C or 375F/190C if fan-assisted. Lightly grease a 7 - 8in (18 - 20 cm) springform cake tin.
- Melt the butter until just melted, either by warming gently in a small pan or by heating on short intervals (eg 10-15 seconds at a time) in a microwave. Set aside to cool slightly.
- Place the sugar and eggs in a medium-large bowl and whisk them together until gently glossy and well-combined.
- Sift the flour, cocoa powder, salt and vanilla sugar into the egg mixture and fold them in until fully combined. (If using vanilla extract, mix this into the egg first then add the dry ingredients.)
- Add the melted butter to the bowl, mixing in as you add it and continue to mix until it is well-combined and mixed through.
- Pour the batter into the prepared cake tin and gently smooth any bump on top - only do this gently as otherwise you will create more bumps rather than make smoother.
- Place the tin in the preheated oven and bake for approximately 10 -15 minutes. It's worth checking after 10 minutes then periodically until the middle of the cake is just starting to be dry on top but it is still springy to touch the middle and a little wobbly when you gently move. It will quickly firm up a little as you let it cool.
- Set the cake aside to cool at least 15 - 20 minutes before running a spatula or knife around the edge and opening the pan. Remove the side and transfer to a plate. Serve either warm or refrigerate once room temperature and serve chilled (or you can re-heat in the microwave). Sprinkle over a little sifted powdered/icing sugar to serve, and optionally add some cream and/or berries.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6approx
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 121mg | 5% |
| Potassium | 91mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 552IU | 11% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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