Swedish White Chocolate Sticky Cake with Saffron (Vit Choklad Kladdkaka med Saffran)
Kladdkaka or “Sticky Cake” is a popular dessert in Sweden that is quick to prepare, crisp on the outside and gooey in the middle. This white chocolate version with saffron and cardamom is an exotic twist on this homey dessert!
Jump to RecipeKladdkaka, or chocolate “sticky cake” or “mud cake” is the ultimate Swedish comfort dessert. This cake is so easy to mix and put in the oven for a treat that is ready in under 30 minutes. Traditional kladdkaka has just a handful of ingredients: butter, sugar, eggs, cocoa powder, flour and a little flavoring like vanilla. This white chocolate sticky cake with saffron elevates this homey cake to a very sophisticated and exotic preparation. When this cake comes out of the oven, it truly has an intoxicating smell unlike anything else! I am grateful to my friend, Katarina, in Sweden who shared her recipe for this beautiful cake.
The Process:
I prefer to bake sticky cake in a springform pan. This type of pan often used for cheesecake, flourless cakes or other soft and delicate cake preparations is suited for an easy removal of the sticky cake after baking. If you don’t have a springform pan, a regular baking pan will work, especially if you grease and line it with parchment paper. Katarina had a genius tip for lining her pan with unsweetened coconut flakes. This not only keeps the cake from sticking, but adds yet another layer of flavor and a bit of chewy texture to offset the pudding-like cake.
The white chocolate is added to the hot butter to melt. I also add the saffron at this time, so that it can start to infuse it’s flavor and color into the hot mixture.
The reddish orange threads of saffron (which are the stigmata of the Crocus flower) impart a golden hue and faintly spicy flavor that is lovely with the white chocolate. Saffron is quite popular in Swedish desserts and breads and first arrived in Sweden via trade with Asia in the 1300’s. Saffron was traditionally reserved for holiday baking because of its extravagant price, but luckily just a pinch of threads go a long way!
When the white chocolate sticky cake emerges from the oven it should have a slightly shiny crust that is barely golden brown and flecked with the freshly ground cardamom that also adds a wonderfully spicy and exotic flavor.
Once cooled, the cake may be dusted with powdered sugar and adorned with berries before slicing.
A slightly “gooey” texture is uber desirable in the finished product!
Swedish White Chocolate Sticky Cake with Saffron
Equipment
- Springform pan
Ingredients
- 10 tablespoons unsalted butter
- 5 oz. chopped high-quality white chocolate
- Pinch saffron threads
- 3 eggs, room temperature
- ¾ cup sugar
- 1 teaspoon vanilla
- ¾ cup flour
- Pinch salt
- Freshly ground cardamom seeds
- Unsweetened coconut flakes, optional
- Powdered sugar and fresh berries, for garnish
Instructions
- Preheat oven to 350°. Grease a 9-inch springform pan and line the bottom with parchment or sprinkle with unsweetened coconut flakes.
- Melt the butter and pour into a medium bowl while still hot. Add the chopped white chocolate and saffron threads and stir until chocolate has melted.
- In a stand mixer bowl beat together the eggs, sugar and vanilla until very light in color. Gently mix in the flour and salt. Fold the chocolate mixture into this batter until combined.
- Transfer to the prepared springform pan and sprinkle a little of the ground cardamom on top. Bake for 20-22 minutes until set but still soft. Cool completely before releasing side of pan. Transfer to a plate or platter and garnish with berries and powdered sugar.
Notes
Tips for Success:
- Using a springform pan allows for easy removal of this soft cake from the pan, although a regular 9-inch cake pan which has been greased and lined with parchment can also be used.
- Using a high-quality white chocolate insures the best flavor and texture for the cake.
- Do not over bake! Part of the charm of this dessert is the pudding-like texture.
- A properly baked cake will still be very gooey upon serving!
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