Kladdkaka (Swedish Sticky Cake)

My grandmother immigrated to this country from Sweden when she was a girl.  I have always felt a special connection with Sweden because of that.  It helps that they are known for some wonderful desserts.  Kladdkasa, which translates sticky cake is one that I fell in love with.  It is like eating a gooey, chocolaty brownie. It is very easy to make, some people like to serve it warm, but traditionally it should cool completely. Kladdkasa is also one of those desserts that you can prepare a day in advance and it retains it's yumminess- that is if you can resist the smell as it comes out of the oven.

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Here is what you need to get started.

2 eggs
1 cup plus 4 tablespoons sugar
½ cup plus 2 tablespoons all-purpose flour.
1 pinch salt 
½ cup unsalted butter
4 tablespoons unsweetened cocoa powder- I prefer Dutch dark cocoa
1 teaspoon vanilla extract 

Preheat your oven to 300 degrees F and lightly grease an 8 or 9 inch springform pan.  A pie plate works well for this also.  I have discovered that lining the bottom of my pan with parchment paper works very well.  It completely eliminated the sticking problem I previously had.  I just use a little butter on the sides of the pan with this method.

Mix the eggs and sugar in a bowl for about 5 minutes.  A mixer set on low works well for this process.

Add the flour and pinch of salt and stir by hand until combined.

This is how it looks after mixing in the flour.  I love my King Arthur Dough Whisk for hand mixing.

While the egg and butter mixture is blending I usually start melting the butter on my stove top.  Once it has melted whisk in the cocoa powder and vanilla until it is nice and smooth.

Pour the cocoa mixture into the batter.  

Mix until blended, about 30 strokes.  You do not want to over-do on the mixing at this point.

Pour the batter in to your prepared pan.  Place on the bottom rack of the oven.  Bake for 30-35 minutes.  To test for doneness a toothpick inserted on the outer edge should come out clean, and when inserted in the middle will be covered with gooey chocolate.  It is still good if it overbakes, you just loose that soft chocolate center.

Remove from the oven and allow to cool for 10 minutes before releasing from the pan.  Cool completely before serving.

I like to serve with a sprinkling of powdered sugar, some unsweetened fresh whipped cream, a drizzle of chocolate and some raspberries.  Don't ya love my powder sugar duster?

Där har du det!  which I believe translates to "there you have it."


For the unsweetened whipped topping here is what I do:
Chill mixing bowl.
Place one cup of heavy whipping cream in bowl, add a teaspoon of vanilla extract and whip until peaks form.

 Printable version of Recipe