Swedish Sticky Chocolate Cake (Kladdkaka)
Swedish Sticky Chocolate Cake is a beloved, comforting dessert with a crisp crust and soft, gooey middle that has it's own day of celebration!
Equipment
- Springform pan or standard cake pan
Ingredients
- ½ cup unsalted butter, melted
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ¼ teaspoon salt
- 2 eggs
- 1 teaspoon vanilla
- ½ cup blanched almond flour (may substitute all-purpose flour)
Instructions
- Preheat oven to 350°. Grease an 8-inch springform or standard cake pan and cover the bottom with a parchment paper circle cut to fit.
- In a bowl, whisk together the melted butter, cocoa powder, sugar and salt.
- Add in the eggs and vanilla and mix until very smooth.
- Stir in the flour until well-mixed.
- Scrape the batter into the prepared pan and bake for 10-12 minutes until top is barely springy.
- Cool and release sides of pan or invert onto a serving platter. Dust with powdered sugar and serve with whipped cream, ice cream, berries or berry sauce.
Notes
Tips for Success:
- A springform pan allows for the easiest removal of the cake from the pan, however a standard cake pan will work! Just be sure to line the bottom of the pan with parchment and then cool before inverting the cake onto a serving platter.
- Almond flour not only allows for gluten-free cake consumption, but also creates an extra moist and gooey kladdkaka. All-purpose flour is traditional and may be substituted in an equal amount.
- Do not over bake the cake! A gooey interior is most desirable!
Servings: 8