This decadent, dark chocolate torte is possibly Sweden’s most popular cake. Without exception, every cafe boasting its own unique version. This rich, dense, incredibly simple cake has few ingredients. Baked just long enough to form a crisp exterior, while remaining gooey and mousse like in the centre, kladd means sticky in Swedish. Serve at room temperature or pop it in the fridge and it takes on a completely different character, becoming more dense and fudge like.
I like to serve it with cream or Greek yogurt and a few berries. This recipe is terrific of course because it was my mormor’s (grandma) version. I have made it more times than I care to remember, it never fails to please. Simple as it is to make, just be sure you whip it out of the oven as soon as the time is up.
Kladdkaka (Swedish Sticky Chocolate Cake)
- 23cm loose bottom cake tin
- 200 g Unsalted butter
- 200 g Dark Chocolate minimum 54% chopped into small pieces
- 4 medium Eggs
- 160 g Caster sugar
- 150 g Plain Flour
- 1 tsp Vanilla extract
- 1 pinch Malden salt
- Butter for greasing
- Grease the cake tin, dust with a little flour and line with a baking parchment disc. Preheat the oven 190°Cfan/gas 5.
- Melt the chocolate and butter in a bowl set over a pan with simmering water. Do not let the water touch the bowl. Once the chocolate and butter have melted remove from the heat and cool for 5-10 minutes.
- Whisk the eggs, sugar and vanilla extract in a free standing mixer with a balloon whisk attachment until thick and pale in colour, this will take approximately 4-5 minutes. Pour the melted chocolate mixture into the whisked eggs and stir.
- Sift the flour and salt then fold into the chocolate mixture. Pour into the prepared tin and bake in the centre of the oven for 15-20 minutes. Cool in the tin.
- Serve with cream and berries.
- Ovens do vary, so the timing may differ. The cake should be runny in the middle, so you may have to make this more than once to get it perfectly baked. No hardship I think.
- Add chopped nuts for added texture.