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Kladdkaka

By Groceree

Also known as Swedish Sticky Chocolate Cake

A Swedish chocolate cake with no raising agent, baked only until the edges set so the middle stays dense, gooey and almost molten. Crisp top, sticky centre.

Last updated

A flat chocolate cake with a crackled top, cut to show a dense gooey centre, with cream
Servings
8 servings
Prep
10 min
Cook
20 min
Total
1 h

Ingredients

  • butter125 g
  • caster sugar250 g
  • eggs2
  • plain flour90 g
  • cocoa powder40 g
  • vanilla extract1 tsp
  • salt1 pinch
  • icing sugar1 tbsp
  • whipping cream200 ml

Instructions

  1. 01

    Heat the oven to 175°C and grease a 22 cm springform tin with a little of the , then dust it with a little of the .

  2. 02

    Melt the rest of the and stir in the , then stir in the one at a time. Do not whisk in air — kladdkaka is dense, not fluffy.

  3. 03

    Stir in the , then sift in the remaining , the and the and fold just until combined.

  4. 04

    Pour into the tin and bake for 15 to 20 minutes only. The top should look set and crackled, but the middle should still wobble; it sets as it cools.

  5. 05

    Cool in the tin for at least 30 minutes and dust with the . Whip the to soft peaks and serve it alongside.

Notes

  • Take it out while the centre is still soft. A fully baked kladdkaka is just a dry chocolate cake.
  • No baking powder at all. The dense, sticky texture is the whole idea — kladdig means sticky.
  • It is even better the next day, chilled, when the middle firms to a fudge.

Nutrition per serving

Calories
400 kcal
Protein
4 g
Carbs
44 g
Fat
23 g

Estimated from the ingredients.

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