About this recipe:This is a Swedish recipe for Kladdkaka, otherwise known as sticky chocolate cake because it's lovey and gooey inside. It should serve 8 but everyone always wants a second helping!
60g plain flour
2 tablespoons cocoa powder
1 pinch salt
275g caster sugar
1 tablespoon vanilla extract
110g butter, melted
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat oven to 150 C / Gas 2. Lightly grease a 20cm (8-inch) cake tin or pie dish.
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 tin or pie dish.
Bake on the lower rack of oven for 35 minutes, or until the centre has slightly set. Allow cake to cool for 1 hour in the tin. Serve warm, or refrigerate overnight and serve cold.
I was in two minds how to rate this cake, firstly even though I baked in a glass dish which had been greased, it was still incredibly difficult to remove, so the overall presentation is not good. My Swedish friend enjoyed the cake but found it too sweet compared to the Kladdkaka she eats back in Sweden. Glad I made the cake, as I wanted something Swedish but because it was not very appealing to look at, I will not make it again, but it does taste yummy !!! - 12 Jan 2013