A perfectly indulgent dessert this six ingredient Swedish Kladdkaka is a molten chocolate cake with chewy edges, a soft rich gooey centre and takes less than 30 minutes to make!
Kladdkaka, is a wonderfully rich, indulgent molten chocolate cake from Sweden.
With its thin chewy exterior and soft middle, kladdkaka is like a cross between a brownie and a molten lava cake.
It means sticky cake in Swedish referring to its gooey centre, and is very popular for fika. In Swedish culture, fika is part of everyday life, where people make time to get together over a coffee and pastry or slice of cake.
Kladdkaka is available in most Swedish cafés, but it is also very easy to make at home, requiring only a handful of ingredients and 20 minutes in the oven.
It is baked just long enough to form a crispy exterior, while remaining soft and dense on the inside.
This is really such a wonderful cake for entertaining and for the holidays!
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How to make it
Start by greasing a 23-cm or 9-inch baking dish.
Combine flour, sugar and cacao powder in a medium mixing bowl then set aside.
In a separate medium mixing bowl blend eggs, butter and vanilla till smooth and creamy.
Pour the wet ingredients into the dry and stir gently till mostly combined. Don’t worry if a few lumps remain, then pour into the greased baking dish.
Bake on the bottom rack for 20 minutes. Oven cooking times may vary, so take care not to over-bake or it will end up dry.
The cake is done when the top is firm and cracks under slight pressure.
This molten chocolate cake can be made gluten free by substituting the flour for ground almonds (almond flour or almond meal). This will give a slightly more dense texture with a delicious flavour.
Make ahead and storing
This recipe can be made a day ahead. Cover and store at room temperature (in a cool kitchen) for up to 3 days.
Kladdkaka can be frozen! Wrap the slices individually, then defrost in the fridge. To serve it warm, heat for a few seconds in a microwave.
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- 3 medium eggs lightly beaten
- 300 g sugar 1½ cups
- 50 g unsweetened cacao powder ½ cup
- 120 g plain flour 1 cup
- 110 g butter ½ cup
- 1 teaspoon vanilla extract
- 3 tablespoons powdered sugar optional
- Preheat oven to 180°C/160℃ Fan/350℉. Grease the bottom and sides of a 9 inch/23 cm baking dish.
- In a medium bowl mix together 120 g plain flour and 50 g unsweetened cacao powder then set aside.
- In another bowl blend 110 g butter with 300 g sugar till creamy then add 3 medium eggs and 1 teaspoon vanilla extract and blend till well combined.
- Pour the wet ingredients into the dry and stir gently till mixed (don't worry if some small lumps remain).
- Pour the mixture into the baking dish and bake on the bottom rack for 20 minutes till the top and sides are firm and the centre remains soft. Cool before transferring to a plate.
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Nutritional information is calculated automatically and accuracy cannot be guaranteed. The information above is an estimate per serving.
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