Well, what good would a Swedish food blog be without at least one recipe for Kladdkaka? Translated, it means “sticky cake” and I bet it’s one of the first things a lot of children learns to bake. It’s reminiscent of brownies, but even more gooey. You have to eat it off a plate, rather than hand-held. And it should be served with whipped cream, or possibly ice cream.
You’ll find it in most cafés. Some have good ones, some.. well, some are not as sticky, which is in this case, bad. There even exists frozen ones, if you’re feeling extra-lazy – they’re actually pretty good, but since this is so quick to make, there’s really no excuse.
There are tons of recipes. All of them include butter, sugar, cocoa, flour and eggs, but in different proportions. Some add vanilla, some add real chocolate. All are quite similar. This is a forgiving sort of cake. And it’s really, REALLY easy to make. My husband made the one in the photo while I took a nap. Perfect for a Sunday afternoon!
450 ml sugar
225 ml all-purpose flour
4 tbsp cocoa powder
225 g butter
Generously butter a cake tin, about 24 cm in diameter, with removable sides. Coat the butter with breadcrumbs – or for a twist, dessicated coconut.
Stir together the sugar, flour, cocoa and eggs. Melt the butter and add to the batter. Pour into the prepared tin.
Bake at 175°C, for about 30 minutes. It should NOT be set all the way through, but sticky and gooey. Let the cake cool before eating – it’s even better on the next day, but it’s nice right away as well.