Kladdkaka
This Swedish sticky chocolate cake is simple, yet totally decadent.
Servings: 10 servings
Ingredients
- 14 tablespoons unsalted butter cut into chunks
- 1 cup bittersweet chocolate disks or chocolate chips
- 4 large eggs
- 1 cup caster/superfine sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Whipped cream and fresh berries for serving
Instructions
- Preheat oven to 325°F and grease a 9-inch springform pan.
- In a small saucepan, melt the butter. Once melted, remove from heat and whisk in the chocolate until smooth. Set aside to cool.
- In a large bowl, whisk together eggs and sugar until foamy. Check that chocolate is cooled, then whisk into the egg mixture.
- Gently fold in the flour and baking powder until incorporated.
- Pour batter into prepared pan and bake for 25-30 minutes. Do not overbake; it should be set and look dry on top, but the interior should be gooey (not runny).
- Let cool completely before serving. Dollop with whipped cream and tumble berries on top, or top each slice individually.
Notes
- If you don't have caster sugar, blitz granulated sugar in a food processor to make the superfine sugar.
- If using an 8-inch springform pan, make sure to increase the baking time to ensure to center is not oozing.
