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!
For more easy cakes you may like this yummy orange almond cake, an easy peasy no bake lemon cheesecake and our easy yogurt banana cake.
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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.
Sprinkle with powdered sugar (confectioner’s/icing sugar) and serve warm or at room temperature with a scoop of ice-cream, or fresh berries, a strawberry coulis or cherry sauce.
Gluten-free Kladdkaka
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.
Serving
Kladdkaka is delicious served warm with a scoop of ice cream, or at room temperature with a dusting of powdered sugar and a drizzle of strawberry sauce or cherry sauce.
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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Recipe
Kladdkaka
Ingredients
- eggs - lightly beaten 3 medium
- sugar - 1½ cups 300 g
- unsweetened cacao powder - ½ cup 50 g
- plain flour - 1 cup 120 g
- butter - ½ cup 110 g
- vanilla extract 1 teaspoon
- powdered sugar - optional 3 tablespoons
Instructions
- 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.
- Serve warm or at room temperature with a scoop of ice cream and a drizzle of strawberry coulis, a dusting of 3 tablespoons powdered sugar or some cherry sauce.
Notes
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Nutrition
Nutritional information is calculated automatically per serving and accuracy cannot be guaranteed.
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Adia says
I printed out the recipe and it was indicated that this recipe was “Italian.” I thought my printer was being funny, but I checked your recipe and it’s labeled “CUISINE: Italian.” But this blog post begins by clearly stating that this recipe is Swedish… What happened? Am I the only one who’s seeing this and confused?
Nicole Shroff says
You are right, it was labelled Italian. I have changed it now, thanks so much for the heads up!
Caroline says
I love the look of the crisp outside and gooey middle. Looks so decadent!
Val Petersen says
I am not sure what i did wrong. After 20 minutes baking it was still runny. I baked it a further 20 minutes. While the top and sides were slightly crisp the bottom was still too moist and had to be scooped out with a spoon. They taste was good though.
Nicole Shroff says
Hi Val,
I’m sorry to hear that, there may be a few reasons for this happening:
– The oven is not heating up evenly or reaching the set temperature. If you have an oven thermometer, turn the oven to a particular temperature and check it in a few different spots.
– If the baking dish is too small a thicker cake will take longer to cook in the middle. This could be my fault as I gave an incorrect measurement in cms for a 9-inch dish. I apologise for this and have now corrected it to 23 cms.
A quick fix for when something like this happens, is remove the cake from the oven and tightly wrap baking foil over the top (be careful not to burn your hands). Bake for another 10 minutes so the heat trapped under the foil cooks the centre of the cake.
Do let me know if any of these help.
Beth says
Wow! I can’t believe the texture differences in this cake! It must be totally scrumptious! Moist and delicious! Can’t wait to give it a try!
Tristin says
Yum! I love that this cake has so much flavor and texture but from simple ingredients. And I think that fika is something I’m going to have to try to instill in my daily life as well. Cake or pastries and coffee and family and friends? Pretty much perfection.