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)
Description
Another version of the Swedish classic: Sticky Chocolate Cake
Ingredients
- 2 eggs
- 250 ml (1 cup) sucanat* (or muscovado sugar)
- 4–6 tablespoons unsweetened cocoa powder (of good quality)
- one teaspoon salt (less if using salted butter)
- 200 ml (7/8 cup) milled almonds
- 4 oz (a touch more than 100g) butter, melted
- alternative flavors (optional): two star anise (crushed and soaked in two tablespoons of vodka for one hour) or two tablespoons of Rum
- decoration: poppy seeds
Instructions
- Whisk eggs and sucanat together in a bowl. Stir in the milled almonds, cocoa powder and salt. Pour in the butter and stir until smooth.
- Add the flavor (optional), either Rum or the star anise infused vodka to the mixture.
- Pour the mixture into a greased 9” spring form. Sprinkle some poppy seeds on top.
- Bake the cake in the oven at 350 F (150°C) for about 15 minutes. The cake should just be set on top and sticky inside. Let the cake cool off.
http://adampaulgreen.com/
This cake looks “fantastic.” I have never had it before- but I will certainly give it a taste this weekend for a “mothers day treat!”
I am going to try it with “Xocai Healthy Chocolate” with super high “antioxidants!”
Thanks for sharing!
~Adam Paul Green
http://mxi.myvoffice.com/cacaopow/
http://myxocai.com/cacaopow/15-reasons-to-try-xocai
http://myxocai.com/cacaopow/healthy-chocolate
This looks gorgeous Johanna! Swedish kladdkaka is such a classic, even in Finland! ;-D Beautiful illustrations, I love your work!
Thanks Maria.
I’m not surprise its a classic in Finland. Its probably a classic in all the Scandinavian countries.
Sounds delicious…and I love the illustrated ‘recipe’.
Thanks Joan. Its really is delicious and very simple.
Great cake, I’m familiar with flourless chocolate cake, this is something like it. I especially like the rum in it (I put it in almost every chocolate cake I make). Graphics are so cute! :) Almonds in this cake are perfect!
Thanks Tamara! Yes Rum with chocolate is fantastic! I also really like it in apple pie! :)
Everything is attractive in this recipe. Honestly, the graphic illustration is so cute! I can almost figure out the moist and sticky texture.
Thanks Juls! Thats great to hear :)!