Ecomely

Language

Kladdkaka: recipe illustration
Snacks & baking

Kladdkaka

Very gooey Swedish chocolate cake, almost creamy in the middle, with a thin, crisp crust. Its name means "sticky cake," and it comes together in minutes without a mixer.

Made it? Rate this recipe

Save to favoritesAdd to my shopping list

Ingredients

Ingredients

Optional extras

On the side

Nutrition facts

235 kcal per serving

Protein
3.8 g
Carbohydrates
25.6 g
of which sugars
19 g
Fat
12.5 g
Fiber
1.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Melt the butter over low heat, then take it off the heat.
  2. Add the sugar, cocoa, vanilla and salt, and whisk together.
  3. Beat in the eggs one at a time, whisking well to get a smooth, glossy batter.
  4. Add the sifted flour and mix just until combined.
  5. Pour into a buttered 20 cm square tin, spreading it out lightly.
  6. Bake at 175 °C for 12 to 15 minutes: the centre should stay slightly moist.
  7. Let it cool a little before cutting, and serve with whipped cream.

Variations and tips

Walnut version. Stir chopped walnuts into the batter before pouring it into the tin.

More ideas

Blåbärssoppa (blåbärssoppa)25 min · 4 serv. · budget-friendlyPolkagris30 min · 10 serv. · budget-friendlySwedish Fish30 min · 4 serv.Hallongrotta (raspberry grotto)32 min · 4 serv.Smulpaj (Swedish crumble tart)55 min · 8 serv.Ostkaka1 h · 6 serv.Rosehip soup50 min · 4 serv. · budget-friendlyRosette (Swedish rosettes)35 min · 4 serv. · budget-friendly

Original Ecomely recipe.