Absolute indulgence? Look no further – divine and indulgent sticky, gooey and molten chocolate cake (Warning : It’s slightly addictive)
Swedish Sticky Chocolate Cake (Kladdkaka)
Prep time
15
minutesCooking time
18
minutesIngredients
100 gms unsalted butter + 15 gms salted butter
1/4 cup cocoa powder
1/2 cup all purpose flour
1 cup powdered sugar
2 eggs
1 tsp vanilla extract
Directions
- Prepare a 7-inch cake tin with either baking paper or spread butter on the inside of the tin and dust lightly with cocoa powder.
- Melt the butter in a saucepan and set aside to be used later.
- In a large bowl, add in the sugar and eggs. Whisk until light and pale. Sift in the flour and cocoa powder and fold it in with a spatula.
- Add in the vanilla extract and combine into the batter.
- Lastly, add in the melted butter and mix well. The batter should look smooth, glossy and thick.
- Pour into the prepared cake tin and bake at 170 °C for 17-20 mins or until the top of the cake is set but the centre is still soft.
- Let is cool completely. The cake will sink in and form a crust. Dust with cocoa powder/icing sugar and enjoy!
Notes
- You can reduce the powdered sugar by 2 tbsp if you prefer slightly less sweet desserts.
- Original Recipe adapted from https://tasty.co/recipe/swedish-sticky-chocolate-cake-kladdkaka
