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Swedish Sticky Chocolate Cake

Swedish Sticky Chocolate Cake

It’s been a little while since I posted a recipe because I’ve been traveling for work! I got to spend four glorious days in Turks & Caicos and it was by far the most glam work trip I will likely ever go on. I missed my time in the kitchen though and immediately wanted to bake something when I got home this past weekend. I landed on Swedish Sticky Chocolate Cake, or kladdkaka, because it’s super easy and requires very few ingredients (I had about 1/2 cup flour left in my apartment and zero desire to go to the grocery store). Also, it tastes like home.

This is THE most basic cake of all time and is sold everywhere in Sweden. I actually don't love calling it cake because it's way denser and more like a brownie but that's the direct translation so I'm sticking to it. If you claim you can’t bake and everything you do in the kitchen comes out a mess, you can still make this. This cake has no leavening agent so it doesn’t rise at all (one less thing you can mess up!) and it’s ooey, gooey, sticky, and delicious.

Kladdkaka: Swedish Sticky Chocolate Cake

Makes one small "cake" 

  • 1 stick butter (1/2 cup)
  • 1 1/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon kosher salt
  • Powdered sugar for serving
  • Whipped cream for serving

Preheat oven to 350F.

In a medium saucepan, melt butter. Remove from heat and stir in sugar, eggs, and vanilla. Whisk in flour, cocoa powder, and salt until fully incorporated.

Butter a tart pan with a removable bottom (or a 8-9” round spring-form pan) and flour. Pour batter into pan and bake in oven for 15 minutes until top has formed a thin crust and the cake is still gooey and sticky in the middle. Cool for 10 minutes and remove the springform or tart shell. Continue to cool to room temperature and sprinkle with powdered sugar. Serve with whipped cream, if desired. 

 

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