Swedish kladdkaka recipe
Kladdkaka (directly translated as “sticky cake”) is one of Sweden’s favourite desserts. The cake is somewhere between a brownie and chocolate fondant, but it really is in a league of its own and shouldn’t be compared to anything else!So, sticky cake. Just how sticky it should be is somewhat of a bone of contention. I have to say, I like it whichever way it comes (it’s cake, after all!) but my family like it when the middle is barely cooked, leaving a thick, molten mess of deliciousness.Kladdkaka is one of the simplest cakes out there. The cake is meant to be dense and isn't supposed to rise, so no additional raising agents like baking powder or soda are required. This also means no anxious peering into the oven to make sure it's rising as it should be!This is one of my favourite go-to recipes. If ever we fancy a dessert at the last minute, I whip out my kladdkaka recipe and I prepare and bake it within 30 minutes, start-to-finish. We keep it fairly plain with a little fruit or whipped cream on top, but you can pretty much add whatever you like, including nuts and caramel.
Ingredients
- 200 g milk chocolate
- 200 g butter
- 100 ml brewed coffee or milk
- 100 g brown sugar
- 100 g white sugar
- 3 eggs
- 80 g plain flour sieved
- 30 g cocoa powder
Instructions
- Preheat the oven to 170°C (325ºF). Prepare a round 8” cake tin by lining it with baking paper.
- In a pan, gently heat the chocolate and butter together until just melted. Remove from the heat and add the coffee or milk.
- In the meantime, whisk the white sugar and brown sugar together with the eggs until nice and fluffy, then add the cooled chocolate mixture, whisking until combined.
- Add the flour and cocoa and again, continue to gently stir with the whisk until the dry ingredients have been incorporated.
- Pour the cake batter into the prepared tin. Bake for around 23-26 minutes, depending on how molten you’d like the middle to be. The top should be set but if you want it really runny, there will still be a little jiggle when you gently shake the pan. If you’d prefer a more brownie like consistency, allow the cake to continue baking until an inserted skewer comes out clean.
- Remove from the oven and serve it warm with whipped cream and a few raspberries. Enjoy!
Notes
To make this kladdkaka recipe gluten-free, just swap the regular flour for a gluten-free blend.