Sticky Swedish Chocolate Cake

    Sticky Swedish Chocolate Cake

    Recipe Picture:Sticky Swedish Chocolate Cake
    5

    Sticky Swedish Chocolate Cake

    (101)
    45min


    89 people made this

    This is a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...

    Ingredients
    Serves: 8 

    • 1/2 cup (60g) plain flour
    • 1/4 cup (20g) unsweetened cocoa powder
    • 1 pinch salt
    • 2 eggs
    • 1 1/3 cups (260g) white sugar
    • 1 tablespoon vanilla essence
    • 125g butter, melted

    Directions
    Preparation:10min  ›  Cook:35min  ›  Ready in:45min 

    1. Preheat oven to 150 degrees C. Lightly grease an 20cm pie plate.
    2. Sift together the flour, cocoa powder and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture and stir just until combined. Pour in the vanilla essence and butter; stir until well combined. Pour into prepared pie plate.
    3. Bake on the lower rack of the preheated oven for 35 minutes, or until the centre has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (101)

    Reviews in English (83)

    by
    118

    Absolutely terrific. I am Swedish and have been looking for a way to make Kladdkaka on my own. This is it. I only had a 9" glass pie plate (rather than 8" as the recipe calls for) and it worked perfectly. You get a crisp/gooey crust and a sticky, moist inside. Note that the top will sort of collapse and crack as the cake cools. This is normal and authentic! Also, you must let it cool completely or it will just seem runny. Most importantly, for those of you who felt the cake was too liquid: it is all about how you mix the batter. Beat the egg/sugar mixture for a good 5 mns with an electric beater. But stir just a little with a spoon when you mix in the flour mixture and the butter. A total of 30 strokes should do it and it should be by hand. This way, you'll get just the right consistency. Awesome with a bit of freshly whipped cream and a cup of coffee.  -  09 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    42

    okay, I have to ask! Did anyone manage to let this cool before getting into it? I tried hard. Thought I would just cut it into 8 pieces while still warm. Then I thought I would just snag a small piece of the crust of 1/8th, and then the fork was in there, and now the bowl is out cause I need to make another one so there will be something when the kids get home! I used a 9" light coloured cake pan and sprayed with cooking spray. No problem at all. Also cut back on the sugar to 1 cup (to make it a diet cake of course) and it is wonderful. Thank you so much for this recipe!!! I'm thinking those that did have a problem have most likely over stirred. Important to just gently rotate with a fork, no electric mixer!! These are very much like making brownies, so just a little stir to mix will do ya! Happy baking all! Lorrie  -  11 Jan 2008  (Review from Allrecipes USA and Canada)

    by
    32

    WOW. This is the best cake I've ever tasted! Great recipe! Oh, and I also learned that if you cut the recipe in half, the result is a delicious batch of brownies!  -  28 Jul 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate