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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 190Cfan/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 has 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.