Imagine sinking your fork into a decadent chocolate cake that's crispy on the outside, gooey on the inside, and so irresistibly rich that it will transport you straight to the cozy kitchens of Sweden. Kladdkaka is not just a dessert; it's a chocolate lover's dream come true - a sticky, intense chocolate experience that promises to revolutionize your baking repertoire and wow your taste buds with every single bite!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Swedish
Serves: 8 servings
Ingredients
- 1 cup granulated sugar
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ cup cocoa powder
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C). Prepare a 9-inch (23 cm) round cake pan by greasing it with butter and lining the bottom with parchment paper for easy removal.
- In a mixing bowl, combine 1 cup of granulated sugar and ½ cup of melted unsalted butter. Stir the mixture together until it is well blended and smooth.
- Add the 2 large eggs to the sugar and butter mixture. Use a whisk or an electric mixer to beat the eggs in until they are fully incorporated and the mixture is slightly fluffy.
- Stir in 1 teaspoon of vanilla extract, mixing well to ensure the flavor is evenly distributed throughout the batter.
- In a separate bowl, sift together 1 cup of all-purpose flour and ¼ cup of cocoa powder. This will help to eliminate lumps and ensure a smooth batter.
- Gradually add the dry ingredients to the wet mixture, folding them in gently with a spatula or wooden spoon. Be careful not to overmix; you want to keep the batter light and airy.
- Once the batter is combined and smooth, pour it into the prepared cake pan. Use a spatula to spread it evenly.
- Bake in the preheated oven for about 25 minutes. The cake should be set on the edges but still slightly gooey in the center, which is characteristic of kladdkaka.
- After baking, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert it onto a serving plate, removing the parchment paper.
- Allow the cake to cool completely before dusting the top with powdered sugar for a beautiful presentation.
- Slice the kladdkaka into 8 servings and serve it as is, or with a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat.
Tips
- • Use room temperature eggs for a smoother batter and better integration • Don't overmix the batter - gentle folding keeps the cake light and airy • The key is to slightly underbake the cake, maintaining that signature gooey center • For an extra luxurious touch, use high-quality cocoa powder • Let the cake cool completely before dusting with powdered sugar to prevent melting • Serve with whipped cream or vanilla ice cream for a classic Swedish dessert experience • Store in an airtight container at room temperature for up to 3 days
Nutrition Facts
Calories: 281kcal
Carbohydrates: g
Protein: g
Fat: 13g
Saturated Fat: g
Cholesterol: mg
