Kladdkaka, Swedish Chocolate Cake

Ingredients

• 350 g sugar
• 150 g butter
• 3 eggs
• 120 g all-purpose flour
• 45 g cocoa powder
• 1 tsp vanilla extract
• 0.5 tsp salt
• powdered sugar (Optional, for dusting before serving.)
• unsweetened whipped cream (Optional traditional accompaniment, served on the side.)

Steps

1. 1

   Preheat the oven to 200°C (390°F). Line a 24 cm springform pan with baking paper.

2. 2

   Crack the eggs into a bowl. Add the sugar, vanilla extract, and salt. Whisk with a fork for 2–3 minutes, until the mixture is homogeneous.

3. 3

   Sift the flour and cocoa powder into the egg mixture. Begin whisking by hand using the same fork.

4. 4

   Melt the butter and pour it into the mixture. Stir until homogeneous, taking care not to overmix.

5. 5

   Transfer the batter to the prepared springform pan. Bake at 200°C (390°F) for 17 minutes, or until the sides look set while the center remains wobbly.

6. 6

   Remove the kladdkaka from the oven and let it set for 5 minutes before removing it from the pan. It should firm up only lightly.

7. 7

   Optionally dust the cake with powdered sugar and serve it with unsweetened whipped cream on the side.

Notes

The structured recipe specifies a 24 cm springform pan and a 5-minute setting period after baking. The cake should remain gooey in the center; do not overbake. Traditional serving suggestions from the page are powdered sugar and unsweetened whipped cream. Baking paper is required for lining the pan but was not included in the site's ingredient list.

Nutrition per serving

• dessert
• cake
• chocolate
• Swedish
• European
• baked
• vegetarian
• quick