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
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.