Kladdkaka – Swedish sticky chocolate cake
40 min6
A fudgy Swedish chocolate cake with a molten centre, baked until the top is just set but the interior remains gooey and springy.
| prepPreheat oven to 400°F / 200°C (or 375°F / 190°C fan-assisted) | |||||
| prepLightly grease a 7–8 in / 18–20 cm springform cake tin | |||||
| 115 g unsalted butter | Melt butter, set aside to cool slightly | Fold in melted butter until combined | Pour into tin, smooth gently | Bake 400°F / 200°C, 10–15 min (top dry, centre springy & wobbly) | Cool 15–20 min, turn out, serve warm or chilled with icing sugar |
| 200 g sugar | Whisk sugar & eggs until glossy | ||||
| 2 eggs | |||||
| 80 g all-purpose flour | Sift flour, cocoa, salt & vanilla sugar; fold into eggs | ||||
| 40 g unsweetened cocoa powder | |||||
| 1/4 tsp salt | |||||
| 1 tsp vanilla sugar (or 1/2 tsp vanilla extract) | |||||
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