Gooey Swedish Chocolate Cake (Kladdkaka)
Taking its cue from “Kladdkaka” – the popular gooey Swedish chocolate cake, this densely-decadent dessert sets itself apart with its soft and sticky interior that’s sort of like a cross between a fudgy brownie and a chocolate molten cake.
- ½ cup butter, melted
- 1 cup caster sugar
- 2 eggs
- ½ cup + 2 tbsp all-purpose flour
- ¼ cup cacao or cocoa powder (use a good quality one such as Mason & Co)
- 2 tsp vanilla extract
- pinch of salt (omit if using salted butter)
Preheat the oven to 180C. Lightly grease an 8 inch spring-form pan and coat it with caster sugar/ cocoa powder. Rotate the pan to tap out any excess sugar/ powder. If using a non spring-form pan, be sure to line the bottom with parchment paper for easy removal.
Whisk the eggs and sugar together in a medium sized bowl until the mixture is pale yellow and thick in consistency.
Sift in the flour, salt and cocoa powder into the same bowl. Lightly fold the dry ingredients into the eggs and sugar mixture until just combined.
Then stir in the melted butter and vanilla extract.
Pour the batter into the prepared baking tin and smoothen out the surface so there are no bubbles.
Bake this cake for 15-18 minutes until a thin skin form on the surface but the centre is just slightly set (the batter should be loose in the centre when the cake is removed).
Let the cake cool down completely on a wire rack before serving.
Dust with icing sugar or cocoa powder. For best results, refrigerate this cake overnight and serve chilled with a smattering of berries and a dollop of crème fraîche or vanilla ice cream!