Swedish Sticky Chocolate Cake (Kladdkaka). This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. Swedish Sticky Chocolate Cake (Kladdkaka ). Just a fancy name for a delicious, super versatile raspberry sauce, this Easy Raspberry Coulis pairs fabulously with chocolate and a zillion other desserts!

Eat it chilled for a more fudge-like experience, or warm or at room temperature for sticky, gooey fun. A traditional gooey Swedish chocolate cake that's like a cross between a fudgy brownie and a molten chocolate soufflé. Make it in mere minutes with only The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. You can have Swedish Sticky Chocolate Cake (Kladdkaka) using 7 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Swedish Sticky Chocolate Cake (Kladdkaka)

You need 2 of eggs.
It's 1 1/3 cup of sugar.
It's 1/2 cup of all-purpose flour.
You need 1 pinch of salt.
You need 1/2 cup of butter, melted.
Prepare 4 tbsp of unsweetened cocoa.
You need 1 tbsp of vanilla sugar or 1 tsp vanilla extract.

Apparently this is a very famous cake in. This rich chocolate cake is possibly Sweden's most popular cake, with every cafe boasting its own version. It's a rich, dense simple cake that is deliberately undercooked so the centre stays nice and gooey ('kladd' means sticky in Swedish). Sprinkle some dried bread crumbs in the grease pan and shake off excess.

Swedish Sticky Chocolate Cake (Kladdkaka) instructions

Preheat oven to 150°C..
Lightly grease an 8-inch pie plate. Sprinkle some dried bread crumbs in the grease pan and shake off excess. This is so the cake doesn't stick to the pan..
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 extract and butter; stir until well combined. Pour into prepared pie plate..
Bake on the lower rack of the preheated oven for 30 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate..
Serve warm, or refrigerate overnight and serve cold, dusted with powdered sugar with lightwhipped cream and some berries, if desired.
Tips: To check for doneness; the edges of the cake should be crisp but the center still moist and sticky. A good test is to insert a toothpick first into the cake?s edge: it should come out clean. Then, insert it into the center of the cake. It should come out smeared with gooey, melting chocolate. Do not overcook (but if you do, you?ll have stellar brownies as a compensation prize!). Recipes modified from Allrecipes.com and About.com.

Kladdkaka, or chocolate sticky cake, is Sweden's gift to all chocoholics. It is rich, fulfilling and ready to eat within the hour. This recipe is so simple that it can easily become your new go-to cake recipe. It requires just a few common baking ingredients and if you keep them in your kitchen, you can bake. This cake is one of those cakes I take for granted somehow.