Kladdkaka

The famous Swedish kladdkaka - photo Anne Skoogh

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!

This is my last post here at Sweden.se for the time being. I hope I’ll get the opportunity to be back sometime in the future, but for now, I hope you’ll join me at my own Anne’s Food.

Perfect Kladdkaka
Serves 8

450 ml sugar
225 ml all-purpose flour
4 tbsp cocoa powder
3 eggs
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.

  • http://www.transatlanticsketches.com Kate

    Kladdkaka is SO GOOD!! A friend of mine introduced me to a variation with hot chili peppers and raspberries, too… MMM, MMM, good. 

  • Monica-USA

    Looks yummy and sorry to see you won’t be providing more lovely recipes. Good luck.

  • Oliver

    @Kate – would love it if you could share that one! Love it when hot chili peppers are injected into a recipe!

    • Annesfood

      You can easily just add it – either some finely minced fresh chillies, or a teaspoon or so of chili powder. (more or less depending on the strength, and your taste of course) And as for raspberries, just add them to the pan and press them into the batter!