Swedish Kladdkaka
A low Swedish chocolate cake with a thin cracked top and a dense, sticky center.
Equipment
- 9-inch springform pan
- Medium saucepan
- Mixing bowl
- Whisk
- Rubber spatula
- Fine sieve
Ingredients
Cake
- 10 tbsp unsalted butter plus more for the pan
- 1 1/2 cups granulated sugar
- 2 large eggs at room temperature
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 2 tsp vanilla extract
- 1/2 tsp fine salt
Serve
- 2 tbsp powdered sugar for dusting
- 1 cup heavy cream softly whipped
Instructions
Mix:
- Heat the oven to 350 F (175 C). Butter a 9-inch springform pan and line the base with parchment.
- Melt the butter and cool for 5 minutes. Whisk in the sugar, eggs, and vanilla just until combined.
- Sift in the flour, cocoa, and salt. Fold until no dry streaks remain; do not beat air into the batter.
Bake:
- Spread the batter in the pan with one broad spatula swirl. Bake for 18 to 22 minutes until the edge is set and the center still moves slightly.
- Cool in the pan for 45 minutes, then release the ring. The cake firms while keeping a sticky center.
Serve:
- Dust lightly with powdered sugar.
- Cut small wedges and serve with softly whipped cream and coffee.
Notes
- A metal pan gives the cleanest set edge; begin checking at 18 minutes.
- For an even fudgier texture, chill the cooled cake for two hours and bring it back toward room temperature before serving.
Nutrition
Calories: 430kcalCarbohydrates: 48gProtein: 5gFat: 26gSaturated Fat: 16gCholesterol: 115mgSodium: 170mgFiber: 3gSugar: 34g