Today’s recipe is a Swedish treasure. It’s a classic dessert that the Swedes make and enjoy often. It’s simple to put together and it’s absolutely delicious. “Kladd” in Swedish, originates from the word for “sticky,” while “kaka” means cake. It’s sort of like a hybrid between a brownie, lava cake (or fondant au chocolat) and a Moelleux au Chocolat (Molten Chocolate Cake). It has a gooey, thin center, and the edges are chewy and firm. It’s rich and chocolatey, with a low ratio of flour to the sugar, butter and eggs, giving it it’s oozing texture. Yet it’s not too chocolate-y because there’s enough sugar to counterbalance any bitter notes. The slices should still be cut small though and topped with optional whipped cream, ice cream, and sprig of mint.
While the origin isn’t exactly clear, there are theories that during WWII, when baking soda was hard to come by, this was created. If you’re Swedish, I’d love to hear your thoughts on the history and how you traditionally enjoy Kladdkaka.
When I first attempted this cake, I thought maybe I fudged (quite literally) the recipe. I realized with further attempts thought, that it’s supposed to be that way! If it gets overcooked, its sticky center is lost. The trick is allowing it to cool completely, for at least one hour, so it has time to firm. It still may be best to eat in a bowl though. It’s delicious while still warm for a delicate and gooey texture OR chilled from the refrigerator for a firmer and fudge-y texture. For another Swedish dessert that I absolutely love, check out Swedish Almond Meringue Cake. Smaklig Måltid!
Swedish Chocolate Sticky Cake (Kladdkaka)
This Swedish Chocolate Cake, Kladdkaka, sort of like the Swedish version of a gooey American brownie. It is delicious, sticky, chocolate-y and so quick to throw together, and even more quick to bake!
- 1/2 cup butter
- 6 tbsp. cocoa powder
- 1 cup flour
- 2 eggs, whisked
- 1 1/2 cups Sugar
- pinch salt
- 1 tbsp. vanilla
- powdered sugar, sifted
Preheat oven to 350F degrees. Grease or line an 8-inch round spring-form pan (or cake pan) with parchment paper.
Microwave the butter in a large microwave-safe bowl for 30 seconds spurts until melted.
In a medium bowl, sift together the flour, cocoa, and salt. Whisk in the sugar. Transfer this mixture to the bowl with melted butter. Stir in the eggs and vanilla.
Pour batter into prepared pan and bake for 25-30 minutes, or until the top is set, but the center is still somewhat gooey. You want the top to be firm but to crack under the pressure from your finger. Set cake on a wire rack to cool for at least 1 hour. If using a spring-form pan, unlatch the edges while it cools.
Finish the cake with a dusting of powdered sugar. Serve warm for a soft, sticky texture. Serve chilled from the refrigerator for a firm, fudgy texture. Top with ice cream, fresh fruit, or whipped cream.
Adapted from A Farm Girls Dabbles.