Description
Kladdkaka is a traditional Swedish sticky chocolate cake known for its rich, gooey center and crisp outer crust. This dessert is quick to prepare, requiring minimal ingredients and time, making it perfect for a cozy treat or an impressive yet simple dessert for gatherings. The cake is baked until just set around the edges, preserving its signature moist and fudgy texture inside, and is typically dusted with powdered sugar before serving.
Ingredients
Scale
Main Ingredients
- 3 eggs
- 11 tbsp butter
- 1 ¼ cups sugar
- 1 cup all-purpose flour
- 1 tsp vanilla sugar or vanilla extract
- 1 tsp baking powder
- 6 tbsp cocoa powder
For Decoration
- Powdered sugar for dusting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line a 9 to 10-inch springform pan with baking paper to prevent the cake from sticking and to ensure easy removal.
- Prepare the Batter: Melt the butter and allow it to cool slightly to avoid cooking the eggs when mixing. Stir in the sugar and crack in the eggs, mixing well until the mixture is smooth and homogenous.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, baking powder, and vanilla sugar or extract. This ensures even distribution of ingredients and prevents lumps.
- Mix Batter: Add the dry ingredients into the butter and egg mixture and gently fold until the batter is smooth and uniform in color, without overmixing to keep the cake tender.
- Bake the Cake: Pour the batter into the prepared springform pan. Bake for approximately 25 minutes, or until the edges and top appear firm and slightly crispy while the center remains soft, gooey, and a bit jiggly to the touch, which is key to Kladdkaka’s characteristic texture.
- Cool and Decorate: Remove the cake from the oven and let it cool completely in the pan. Once cooled, dust the top generously with powdered sugar to add a sweet finishing touch.
- Chill and Slice: Refrigerate the cake for a while before slicing. Chilling helps the cake set further and allows for cleaner, neater slices when serving.
Notes
- Do not overbake; the center should stay slightly undercooked for that traditional sticky texture.
- Use a springform pan lined with parchment paper for easy removal and neat edges.
- You can substitute vanilla sugar with vanilla extract but adjust quantity accordingly.
- For an extra indulgent twist, serve with whipped cream or vanilla ice cream.
- Store leftovers covered in the refrigerator and consume within 3 days for best freshness.
