Home Made Recipes

Swedish Sticky Chocolate Cake (Kladdkaka)

Swedish Sticky Chocolate Cake (Kladdkaka)

Ingredients

Original recipe makes 1 cake Change Servings
Makes servings US Metric Adjust Recipe (Help)
  • 1/2 cup all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1 pinch salt

  • 2 eggs

  • 1 1/3 cups white sugar

  • 1 tablespoon vanilla extract

  • 1/2 cup butter, melted

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  • PREP

    10 mins

  • COOK

    35 mins

  • READY IN

    1 hr 45 mins

Swedish Sticky Chocolate Cake (Kladdkaka)

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
  2. Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
  3. Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

Nutrition

  • Calories
  • 288 kcal
  • 14%
  • Carbohydrates
  • 41.1 g
  • 13%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 100 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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Recipe by BRUTALPOETESSAN

“This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2…”

Categories:   Chocolate Cake

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