Even if you don’t know what Kladdkaka means, you will fall in love with this recipe from Johanna Kindvall.
Text And Illustration By Johanna Kindvall

Most Swedes have probably made Sticky Chocolate Cake (Kladdkaka) at least once or twice in their lives. If not they’ve eaten it for sure. I don’t know if this type of chocolate cake is originally from Sweden but its something that’s definitely a Swedish thing to bake and enjoy. The ingredient that really makes this cake, aside from the unsweetened cocoa powder, is the ingredient that isn’t there: baking powder. The idea is that the cake should be chocolate rich, sticky and dead baked (it doesn’t rise)!

Most recipes for Sticky Cake contain the ingredients: egg, sugar, cocoa powder, flour, salt and melted butter. The ratio varies from one baking Swede to another. However the ingredients are simply mixed together with no fuss and baked just enough.

I have enjoyed it filled with mint or licorice, topped with whipped cream and bananas, flavored with Cognac or just plain and wonderful. In my latest version I have switched the flour to milled almonds. I also use the richest unsweetened cacao powder (like Valrhona) and, as I’m married to a Pole, I like to top the cake with Poppy seeds (makiem). The flavoring is plain, with Rum or star anise.

Sticky Chocolate Cake (Kladdkaka)

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5 from 1 review

Author: Johanna Kindvall
Total Time: 35 minutes
Yield: 8 servings 1x

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Description

Indulge in this Swedish Kladdkaka, a rich and sticky chocolate cake made with milled almonds and high-quality cocoa powder, perfect for any chocolate lover.

Ingredients

Units Scale

2 eggs
250 ml (1 cup) sucanat or muscovado sugar
4-6 tablespoons unsweetened cocoa powder (of good quality, like Valrhona)
1 teaspoon salt (less if using salted butter)
200 ml (7/8 cup) milled almonds
4 oz (113 grams) unsalted butter, melted
Optional: Rum or star anise infused flavoring
Optional: Poppy seeds for topping

Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the eggs and sucanat (or muscovado sugar) until well combined.
Add the milled almonds, cocoa powder, and salt to the egg mixture and stir until fully incorporated.
Pour in the melted butter and mix until the batter is smooth.
If using, add your choice of flavoring: a splash of Rum or star anise infused liquid, and stir to combine.
Pour the batter into a greased and lined cake pan.
Sprinkle poppy seeds on top if desired.
Bake in the preheated oven for 20-25 minutes. The cake should be set around the edges but still sticky in the center.
Allow the cake to cool in the pan before serving.

Notes

For a different twist, try adding mint or licorice to the batter. Serve with whipped cream and bananas for a delightful treat. Store the cake in an airtight container at room temperature for up to 3 days. This cake is best enjoyed slightly warm or at room temperature.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Dessert
Cuisine: Scandinavian