Swedish Sticky Chocolate Cake (Kladdkaka)
This Sticky Chocolate Cake is a Swedish classic. It can be served warm or cold and tastes the best if eaten with some whipped cream or ice cream.
100 grams of butter
2 deciliter sugars
1.5 deciliter wheat flour
3 tablespoons of cocoa
1-2 teaspoons of vanilla sugar
Icing sugar for garnish
Set the oven to 175 degrees.
Melt the butter in a pot. A 1.5-2 liter is adequate.
Take the pot off the plate.
Use a regular tablespoon and stir in first the sugar and then the eggs. Mix well, but do not stir more than necessary.
Mix in the other ingredients, so flour, cocoa and vanilla sugar.
Pour the dough into the mould. If you use a good silicone mold you don’t need to grease it.
Bake for about 20 minutes. If you want the cake to be extra sticky, try reducing the time to 18 minutes. I myself bake this for 16 minutes in a 26 cm mould. The larger the mould, the lower the cake will be and the shorter the baking time.
Let the cake cool, preferably in the fridge overnight. Take the cake out of the fridge 30-60 minutes before serving.
Sprinkle some icing sugar over it and enjoy!