Swedish sticky chocolate cake ('Kladdkaka') – recipe
This gooey chocolate cake is similar to mud cake or a sticky brownie and is great served with some whipped cream. Remember to allow the cake to cool properly before serving it. Then the cake gets the perfect sticky consistency!
About 8 servings.
- 200 g butter
- 200 g dark chocolate of good quality
- 5 ounces of caster sugar
- 2 proper pinches of salt
- ¼ cup of wheat flour
- 2 tbsp cocoa
- 1 tsp vanilla powder
- 1 tsp baking soda
- 3 eggs
- Set the oven to 175°C (345°F). Melt the butter in a pot. Remove the pan from the heat and add chopped chocolate. Stir until the chocolate has melted. Add sugar and salt while stirring. Mix flour, cocoa, baking powder and vanilla powder and sift it into the batter, fold everything together. Add one egg at a time, not stirring to much but just until you get a smooth batter. Do not whip it together, just fold (or the cake won’t be that chewy).
- Cover a round tin with removable edges (about 23 cm in diameter) with parchment paper. This is easiest made by brushing the edges and the bottom with a little oil before covering it with paper. Pour the mixture into the tin and bake in the middle of the oven for about 15-20 minutes. The cake should still be a bit creamy in the middle. Remove the cake and let it cool completely before removing the tin.
- Serve the sticky chocolate cake with whipped cream and maybe some fresh berries.
Recipe by Lisa Lemke