Kladdkaka is a cross between a chocolate cake and a brownie. The dessert is Sweden’s most popular and served in every café. The name means “sticky cake” and is part of Sweden’s fika culture—a time when friends meet for coffee and cake. It is popular in the US Midwest, where many of the Swedish immigrants who came to America in the late 19th and early 20thh century settled. The top of the cake should be crisp and cracked and the inside gooey and almost runny. This makes for somewhat tricky timing when baking, so it should be watch closely near the end of cooking.
Recipe Servings: 8
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat oven to 350°F. Use nonstick cooking spray to lightly grease an 8-inch round cake pan.
- Sift together flour, cocoa powder, and salt, mixing thoroughly. Set aside.
- Whisk together eggs and sugar until light, fluffy, and pale.
- Carefully fold flour mixture in with eggs and stir until just combined.
- Fold in melted butter well to fully incorporate; then pour mixture into prepared pan.
- Bake on lower oven rack about 18–22 minutes or until center is lightly set. Do not overcook as cake should remain gooey inside.
- Remove cake from oven and cool in the pan on wire rack.
- Once cooled, the cake can be stored in airtight container for up to 4 days.
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