Swedish Kladdkaka is easy to bake and sooo yummy. It’s very popular in Sweden. It translates as sticky cake, it should be sticky inside, so don’t leave it for too long in the oven. This is the classic one:
Classic Swedish Kladdkaka
- Butter and flour for the pan
- 2 large eggs
- 1¼ cup / 3 dl caster sugar
- 100 g butter
- 1 tsp vanilla sugar
- 4 tbsp cocoa powder
- ¾ cup / 2 dl all purpose flour
- 1 cup heavy cream for serving
Pre heat the oven to 400°F/200°C. Butter and flour an 8″ springform pan. Whisk the eggs and sugar together in a bowl until light but not fluffy. Melt the butter and stir while adding it. Add all the dry ingredients and stir it all until smooth. Pour the mixture into the pan and bake on the lowest rack in the oven for 15 minutes. It should be sticky inside. Remove the cake and let it cool for an hour.
Powder with cocoa and serve with lightly whipped cream.