The sticky chocolate cake, globally celebrated as the Swedish kladdkaka, is a beloved dessert characterized by its crisp edges, dense fudge-like texture, and molten, gooey center. It is traditionally leavening-free and is a staple of Sweden’s coffee and socializing tradition known as fika and has its own dedicated day, Kladdkakans dag (Kladdkaka Day) on November 7.
You need…
200 g butter
3 eggs
3 dl granulated sugar
1 tbsp vanilla sugar
2 pinches of salt
5-6 tbsp cocoa powder or 1 tbsp finely grated lemon zest, 1/2 dl freshly squeezed lemon juice
3 dl all-purpose flour
powdered sugar (for dusting)
How to do…
Start by melting the butter and let it cool for 15 minutes
If you do the lemon version, prepare the lemon
If you do the lemon version, mix together the eggs, sugar, vanilla sugar, salt, lemon zest and lemon juice
If you do the chocolate version, mix together the eggs, sugar, vanilla sugar, salt
Add the butter, the flour, and coca powder.
Pour the batter into a greased and floured spring form pan or other airfryer form (approx. 24 cm in diameter)
Bake at 160 °C for 25 minutes
Let it cool, preferably in the refrigerator
Dust with powdered sugar and serve, (with whipped cream is common in Sweden)
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