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!
Course Dessert
Cuisine Swedish
Keyword chocolate cake, gooey chocolate cake, Kladdkaka recipe, swedish cake
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
This cake is slowly cooked at a low heat till the sides become crispy and the centre is soft.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 our strawberry coulis or cherry sauce.To make ahead, cover and store at room temperature 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.Best served warm or at room temperature.