Swedish Sticky Chocolate Cake Kladdkaka Recipe By Tasty Recipes

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
• Sift in the flour, cocoa powder, and salt.
• Fold until incorporated.
• Mix in the butter and vanilla.
• Grease a pan with butter and sprinkle cocoa powder to coat.
• Pour in batter and smooth out. Batter will be very thick.
• Bake for 20 minutes or until the top has hardened. The center should still be soft.
• Sprinkle with powdered sugar.
• Add berries (optional).
• Enjoy!

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
• 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.
• 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.

KLADDKAKA (SWEDISH STICKY CHOCOLATE CAKE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Also, line the bottom of a 9 1/2 inch springform pan with parchment paper and lightly grease the sides.
• Melt the butter in a small pot on the stove or in the microwave. Once melted, set it aside to cool slightly.
• In the meantime, add the eggs, sugar, and vanilla extract to a medium-sized mixing bowl. Mix everything together with your electric mixer (using normal beaters) or a whisk by hand until it has a creamy consistency.
• Add the melted butter and keep mixing.
• In a separate bowl, combine flour, cocoa powder, and salt. Stir these dry ingredients together with a spoon.
• Add the flour-cocoa mixture to the wet ingredients in small increments while still mixing. Once everything is well combined, move the batter into the springform pan with a spatula. Spread the batter out evenly with the same spatula.
• Bake the cake on the medium rack of your oven for 19-21 minutes or until the top is crispy while the inside is still soft. Since every oven is slightly different, your baking time might vary. Keep a close eye on the cake towards the end since this cake is known for being gooey inside so try to not overcook it.
• Remove the cake from the oven and let it cool in the pan for a bit. Then remove the springform.
• Garnish the cake with powdered sugar and fresh berries (optional) before serving. You can enjoy the cake warm or cold!

KLADDKAKA (EASY SWEDISH STICKY CHOCOLATE CAKE)

Steps:

• Preheat the oven to 350°F. Prepare a 8-inch deep round cake pan, greased and lined with baking parchment.
• Whisk the eggs, sugar, and vanilla together until the mixture is light, fluffy and pale.
• Sift all the dry ingredients into the egg and sugar mixture. Fold in until everything is incorporated, then fold in the melted butter.
• Pour into the prepared cake pan. Bake in the preheated oven for around 10-15 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very, very soft in the middle, but not runny once it has cooled-but almost runny. The cake will not rise, but it will puff up slightly during baking.
• If you press down gently on the cake, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the pan.
• Serve with whipped cream, dusted with cocoa powder.

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Preheat oven to 300ºF (150ºC). Lightly grease an 8-inch pie plate.
• Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir until combines. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
• 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.