Swedish “Sticky” Chocolate Cake
Sweden's popular "sticky cake," or kladdkaka, is for the diehard chocolate lover.
- Makes10 to 12 servings
- Cook Time45 minutes
- Active time plus cooling20 minutes active, plus cooling
- 10
This gooey-centered chocolate cake, a popular sweet in Sweden, is called kladdkaka, which translates as “sticky cake.” With only seven ingredients and an easy dump-and-stir mixing method, what’s not to love? For our version, we brown the butter to add a subtle nuttiness, and we use brown sugar for its molasses notes. The cake can be served warm or at room temperature. Top slices with whipped cream, ice cream or gelato.
Don’t whisk the eggs into the cocoa-sugar mixture while the mixture is still hot or the eggs may begin to cook on contact.
Step 1
Heat the oven to 325°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray and line the bottom with a round of kitchen parchment.
Step 2
In a medium saucepan over medium-high, cook the butter, stirring, until the milk solids at the bottom are browned and the butter has a nutty aroma, 1 to 3 minutes. Whisk in the cocoa and sugar; transfer to a medium bowl and let cool until barely warm to the touch.
Step 3
One at a time, whisk the eggs into the cocoa-sugar mixture, followed by the salt. Whisk in the flour, add the chocolate chips and stir until evenly distributed. Spread the batter evenly in the prepared pan.
Bake until the edges of the cake spring back when lightly pressed, 30 to 35 minutes. Cool in the pan for 30 minutes, then remove the pan sides. Serve dusted with cocoa powder.
