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Kladdkaka – Sticky Chocolate Cake

16th May 2019 By Louise 2 Comments

Kladdkaka - Sticky Chocolate CakeThis 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.

Kladdkkaka - Sticky Chocolate Cake
Print Recipe
5 from 1 vote

Kladdkaka (Swedish Sticky Chocolate Cake)

Equipment

  • 23cm loose bottom cake tin

Ingredients

  • 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

Instructions

  • 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.

Kladdkaka - Sticky Chocolate Cake

Tips:

  • 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.

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Filed Under: Baking, Cakes, Desserts, Scandinavian Tagged With: chocolate, dessert, scandinavian, Swedish cake

Previous Post: « Spanakopita – Greek Spinach & Feta Pie
Next Post: Elderflower Shrub »

Reader Interactions

Comments

  1. ashok

    2nd January 2021 at 6:52 am

    5 stars
    Guys, Thanks For sharing this Great Recipe. My Family Loved it. I am definitely sharing this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.

    Reply
    • Louise

      7th January 2021 at 7:49 am

      Thank you, I’m so pleased you like it Ashok.

      Reply

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About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

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With a run of wedding cakes to prepare and a few o With a run of wedding cakes to prepare and a few other projects on the go I haven’t been able to make as much sourdough as I’d like. Well I remedied that yesterday! I double fed my starter on Sunday, to get it really active and then embarked on making ciabatta. Now this has been on my bake list for some time, it’s a lovely loaf with salads or made into a giant sandwich or even toasted. 
I’m almost there on the method, it needs a little tweaking but I’m pretty pleased with the result.
I had the pleasure of making and delivering this w I had the pleasure of making and delivering this wedding cake to @sircharlesnapier yesterday. What a gorgeous setting (I’ve popped a couple of photos on stories).

This was served for dessert, so was filled with a seasonal gooseberry and elderflower compote then coated in Lemon Swiss Meringue Buttercream.
That’s it for wedding cakes, for now at least 😅
A dish that works for any summer gathering and a g A dish that works for any summer gathering and a great Midsummer alfresco meal. Easy to BBQ too.

Have a great weekend friends.

Pepper Spiced Roasted Salmon with Garden Vegetable Salad.

For the Salmon
800g Salmon fillet (or sea trout)
1.5 tsp Malden salt
1.5 tbls white, red & green peppercorns
1 tsp fennel seeds
1 tsp Demerara sugar 
2 Lemons, zest only
1 tbsp olive oil

Oven 180C fan.

Line a baking sheet with parchment paper and lay the salmon fillet on the top.
Place the salt, peppercorns, fennel seeds & sugar in a mortar. Wash the lemons then zest 1 1/2 and place in the mortar. Pound together so that everything is mixed well (if you do not have a mortar, you can mix in a small bowl). Spread the spice mixture over the salmon and rub it in thoroughly. Drizzle over oil. Slice the lemon in thick slices and place around the salmon. Leave out for 1 hour. 

Green salsa
Chop the leaves of a bunch of parsley finely, then finely chop a small clove garlic and place in a bowl. Zest the remaining lemon half a add the lemon juice, 50ml EVOO, salt and pepper to the bowl of parsley. Mix together to a smooth sauce. You can also use a hand mixer.

Bake the salmon for 20-25 minutes or until just cooked through. Serve with roasted new potatoes a seasonal salad. And quick pickled red onions.
Glad Midsommar🇸🇪 I love where I live but Sw Glad Midsommar🇸🇪

I love where I live but Sweden is the place to be on Midsummer’s Eve. 

Always celebrated on the Friday (between 19-25 June and a National holiday)  A day filled with flower crowns (midsommarkransar), dancing, singing and a sun that never sets. 

And of course there’s plenty of food, cold beer and schnapps, preferably spiced. 
Apart from pickled herring, new potatoes & sour cream there’ll be a main course.
Watch out for my next post in a few hours…
I promised a few recipes for midsummer…let’s s I promised a few recipes for midsummer…let’s start with dessert: a super light summer berry cake with fresh cream with a hint of vanilla.

I have made a video to show you exactly how to make this cake on stories, which I’ll save to highlights.

🍓Swedish Midsummer Berry Cake🍓

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* 850ml double cream, whip in 2 stages
edible flowers and herbs to decorate.
I can hardly believe that it’ll be midsummer at I can hardly believe that it’ll be midsummer at the end of the week, we’ll be celebrating as a family on Sunday. 

I’ll be posting a few Swedish inspired midsummer recipes in the next few days should you want to celebrate the summer solstice, the Scandinavia way.

Hope you’ve had a lovely weekend.

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