baking · chocolate · homemade · recipes

Kladdkaka (Swedish sticky chocolate cake) 30 mins to make, serves 8

I made this delicious chocolate cake the other day. It is so moreish and tasty and so simple to make! What makes it special is that it’s deliberately under-baked and has no raising agents, keeping the middle gooey. The word ‘kladd’ means ‘sticky’ in Swedish, and it really is very sticky indeed.

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The photo does not do it justice, I did want to get one of the whole cake so you could see its scrumptiousness but the partner couldn’t wait to tuck in, and tried it before I had even realised I needed to take a picture! This is a photo of the penultimate slice I manage to swipe before it was inhaled!

You will need:

  • 100g unsalted butter, plus extra for greasing
  • 2 eggs
  • 200g caster sugar
  • 1 tsp vanilla extract
  • 150g plain flour
  • 3 tbsp cocoa powder

Method:

1. Preheat the oven to 180˚C, gas mark 4. Grease and line a loose-bottomed 20cm cake tin. Melt the butter and leave to cool slightly; set aside. Whisk the eggs, sugar and vanilla together using electric beaters until light, fluffy and pale. Make sure you whisk for a good 3-4 minutes.

2. Sift the flour and cocoa powder into the egg and sugar mix, then fold in carefully until everything is incorporated. Next, fold in the melted butter until you have a smooth, thick chocolate mixture.

3. Pour into the lined tin and bake for about 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very soft in the middle, but not too runny once cooled. It won’t rise but will puff up slightly during baking. If you press down gently on the cake while it is baking, the crust should need a tiny bit of pressure to crack. This signals that the cake is done. Leave to cool in the tin (unless you fear it has possibly had a minute too long, in which case remove immediately). Serve with vanilla ice cream or vanilla-spiked whipped cream, if liked.

This last point is very important I think my cake could’ve been more gooey in the middle and could’ve done with 2-5 minutes less than the recommended time. Obviously this may vary between ovens so just keep an eye for last 5-10 minutes.

Recipe from Waitrose website.

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