Svensk Kladdig Chokladkaka is a Swedish chocolate cake known for its rich, gooey, and fudgy texture. It’s a favorite treat in Sweden and often referred to as a “sticky” or “muddy” chocolate cake due to its moist and slightly underbaked center. Here’s how to make it:
Svensk Kladdig Chokladkaka (Swedish Sticky Chocolate Cake)
Ingredients:
- 200g dark chocolate (around 70% cocoa)
- 100g butter
- 2 large eggs
- 1 cup (200g) sugar
- 1/2 cup (60g) all-purpose flour
- 2 tablespoons cocoa powder (unsweetened)
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar (for dusting, optional)
Instructions:
- Prepare the Oven and Pan:
- Preheat the oven to 175°C (350°F).
- Grease a 9-inch (23 cm) round springform pan with butter and line the bottom with parchment paper for easy removal.
- Melt Chocolate and Butter:
- In a heatproof bowl, break the dark chocolate into pieces. Melt the chocolate together with the butter over a double boiler or in the microwave in short bursts (stirring in between) until smooth and combined. Let it cool slightly.
- Mix the Wet Ingredients:
- In a separate bowl, whisk together the eggs and sugar until smooth and slightly frothy.
- Add the melted chocolate and butter mixture to the eggs and sugar, and stir well to combine.
- Add Dry Ingredients:
- Sift the flour, cocoa powder, and salt into the wet ingredients. Gently fold everything together using a spatula or spoon until the batter is smooth. Be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared springform pan.
- Bake for 20-25 minutes. The cake should be slightly firm on the outside but soft and gooey in the center. The key to a perfect “kladdig” (sticky) texture is to slightly underbake it, so it remains soft inside.
- Cool and Serve:
- Allow the cake to cool in the pan for about 10 minutes, then remove the sides of the springform pan.
- Let it cool slightly, but it should still be warm when serving for the best gooey texture.
- Dust the top of the cake with powdered sugar if desired, and serve with whipped cream, vanilla ice cream, or fresh berries.
Tips:
- The cake is meant to be sticky and fudgy, so don’t worry if it’s not fully set in the middle when you remove it from the oven.
- You can use a combination of dark and milk chocolate if you prefer a slightly sweeter cake.
- This cake is best enjoyed the day it is made, but it can be stored at room temperature for a couple of days in an airtight container.
Enjoy this Svensk Kladdig Chokladkaka, a decadent Swedish treat that combines the best of rich chocolate with a gooey, indulgent texture!