KLADDKAKA - SWEDISH STICKY CHOCOLATE CAKE

Kladdkaka (which literally means sticky cake) is a deliciously rich and gooey Swedish chocolate cake and its day is celebrated today. It is similiar to the American brownie but has a soft and viscous centre and is served with whipped cream or vanilla ice cream. It is said that the cake first was consumed by the Swedish king Gustaf Vasa, after his chef took out a chocolate cake too early from the oven. The first safe sources of the cake is however from the mid 1800's, when cocoa became common in Swedish households. Back then it was often served with warm milk.

Serves 8
30-50 minutes
351 kcal per serving


Ingredients

• 150 g melted butter
• 3 dl granulated sugar
• 1 dl cocoa powder
• 2 tsp vanilla sugar
• 2 eggs
• 2 dl flour
• Powdered sugar, for decoration
• Whipped cream or vanilla ice cream, to serve

 Method

1. Preheat the oven to 175 °C.
2. In a bowl mix together the melted butter, granulated sugar, cocoa powder and vanilla sugar.
3. Add the eggs, one at a time, then the flour.
4. Mix well, then pour the batter into a greased form, preferably with removable rim.
5. Bake in the oven for 20-30 minutes (depending on how sticky you want it), then let cool in the refrigerator for a few hours.
6. Before serving dust a little bit of powdered sugar over the cake, then serve with whipped cream or vanilla ice cream. You can also serve the cake with strawberries, blueberries or raspberries like I did.