Swedish White Chocolate Sticky Cake with Saffron
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!
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!
Servings: 8