Swedish Sticky Chocolate Cake Kladdkaka Food

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
• Sift in the flour, cocoa powder, and salt.
• Fold until incorporated.
• Mix in the butter and vanilla.
• Grease a pan with butter and sprinkle cocoa powder to coat.
• Pour in batter and smooth out. Batter will be very thick.
• Bake for 20 minutes or until the top has hardened. The center should still be soft.
• Sprinkle with powdered sugar.
• Add berries (optional).
• Enjoy!

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
• Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
• Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

KLADDKAKA (SWEDISH STICKY CHOCOLATE CAKE)

Steps:

• 1. Preheat the oven to 180˚C, gas mark 4. Grease and line a loose-bottomed 20cm cake tin. Melt the butter and leave to cool slightly; set aside. Whisk the eggs, sugar and vanilla together using electric beaters until light, fluffy and pale. Make sure you whisk for a good 3-4 minutes. 2. Sift the flour and cocoa powder into the egg and sugar mix, then fold in carefully until everything is incorporated. Next, fold in the melted butter until you have a smooth, thick chocolate mixture. 3. Pour into the lined tin and bake for about 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very soft in the middle, but not too runny once cooled. It won't rise but will puff up slightly during baking. If you press down gently on the cake while it is baking, the crust should need a tiny bit of pressure to crack. This signals that the cake is done. Leave to cool in the tin (unless you fear it has possibly had a minute too long, in which case remove immediately). Serve with vanilla ice cream or vanilla-spiked whipped cream, if liked.

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Preheat oven to 300ºF (150ºC). Lightly grease an 8-inch pie plate.
• Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir until combines. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
• Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

KLADDKAKA - STICKY CHOCOLATE CAKE

Steps:

• Set the oven to 175° Celsius (350° Fahrenheit) on the conventional oven cooking setting
• Grease a cake pan with butter (preferably one with a removable edge)
• Melt the butter
• Whisk together eggs and sugar in a bowl until porous.
• Pour the melted butter into the bowl, add the rest of the ingredients and mix together (NOTE: remember to mix carefully so less air enters the batter, otherwise it can make the cake dry).
• Pour the batter into a cake pan
• Bake in the middle of the oven for about 12-14 minutes
• Let the cake cool and set in the fridge overnight.
• Serve cold, powdered with icing sugar and together with fresh whipped cream and fresh berries

KLADDKAKA (SWEDISH STICKY CHOCOLATE CAKE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Also, line the bottom of a 9 1/2 inch springform pan with parchment paper and lightly grease the sides.
• Melt the butter in a small pot on the stove or in the microwave. Once melted, set it aside to cool slightly.
• In the meantime, add the eggs, sugar, and vanilla extract to a medium-sized mixing bowl. Mix everything together with your electric mixer (using normal beaters) or a whisk by hand until it has a creamy consistency.
• Add the melted butter and keep mixing.
• In a separate bowl, combine flour, cocoa powder, and salt. Stir these dry ingredients together with a spoon.
• Add the flour-cocoa mixture to the wet ingredients in small increments while still mixing. Once everything is well combined, move the batter into the springform pan with a spatula. Spread the batter out evenly with the same spatula.
• Bake the cake on the medium rack of your oven for 19-21 minutes or until the top is crispy while the inside is still soft. Since every oven is slightly different, your baking time might vary. Keep a close eye on the cake towards the end since this cake is known for being gooey inside so try to not overcook it.
• Remove the cake from the oven and let it cool in the pan for a bit. Then remove the springform.
• Garnish the cake with powdered sugar and fresh berries (optional) before serving. You can enjoy the cake warm or cold!

KLADDKAKA, THE SWEDISH CHOCOLATE KAKE

Steps:

• Crack the eggs in a bowl and add the sugar, vanilla extract and salt. Whisk with a fork until homogeneous, 2-3 minutes.
• Sift the flour and cocoa powder into the egg mixture and start whisking by hand using the same flour.
• Melt the butter and pour it into the mixture. Stir in until homogeneous. Do not overmix.
• Transfer the cake batter to a springform pan (24 cm diameter) lined with baking paper. Bake in the preheated oven at 200°C (390°F) for 17 minutes, or until the sides look set but the centre is still wobbly.
• Take the kladdkaka out of the oven and let it set for 5 minutes before removing it from the pan. It should firm up just lightly.

6-INGREDIENT GOOEY SWEDISH CHOCOLATE CAKE (KLADDKAKA)

Steps:

• Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
• Melt the butter in a medium saucepan, then take off the heat and set aside.
• Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
• Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
• Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.