Kladdkaka - Swedish Chocolate Sticky Cake
Chocolate cake with a brownie consistency and rich, gooey center - utsökt!
The Swedes like simplicity and consistency, and you won't find their palates changing too often or being overly complicated. They know what they like and they stick to it! During some research on easy Swedish recipes, I discovered Kladdkaka - a dense, sticky, chocolate cake with a perfect gooey center. It involves extremely simple and common ingredients that you might already have in your kitchen, and it takes minimal effort to create this luscious masterpiece.
1/2 cup (64 g) all purpose flour
1 & 1/3 cups (135 g) white/granulated sugar
1/4 cup (25 g) unsweetened cocoa powder
Pinch of salt
1 Tablespoon (15 ml) vanilla extract
1 stick (1/2 cup, or 115 g) unsalted butter, melted
Optional toppings such as powdered/confectioners sugar or berries (see directions)
1.) Preheat the oven to 300 degrees F (~150 degrees C). Grease an 8 or 9 inch baking pan or dish of your choosing. I use an 8-inch square baking pan like the one below. I use Crisco shortening to grease a pan for almost any recipe - lightly sweeping it inside the pan with a clean paper towel.
2.) Combine the flour, cocoa powder, and salt in a medium sized bowl.
3.) In a separate bowl, stir together (by hand) the sugar and eggs. *Pro baking and cooking tip: Crack open each egg into another small dish, one by one, just to be sure the egg is good. You would not want to ruin everything with a bad egg*. Stir this into the flour mixture until just combined.
4.) Mix in the vanilla extract and melted butter, still stirring by hand, until it is smooth.
5.) Pour the batter into your greased pan.
6.) Bake for about 35 minutes on the lower rack in the oven. Baking time will vary by each oven. The top of the cake should be baked lightly. Use a toothpick or sharp knife to stick into the center of the cake to check the inside. It should come out with only a little bit of cake stuck to it.
7.) When done, take the cake out of the oven and let it sit for about one hour until fully set. When baking, the food will continue to cook in the hot pan, and this is the secret to getting it baked just right. When you cut it, the center should be a sticky and somewhat gooey consistency. I bake mine until the goo is no longer -too- runny. Some kladdkaka has a runny center and some don't. It depends on what you prefer.
8.) Dust the top of the cake with powdered/confectioners sugar, if desired. Cut carefully and serve alone, or with garnishes such as berries or cream. You can add almost anything you like on top of this cake, even a glaze or icing. Many of them are made differently!
Enjoy this little slice of Sweden in your own kitchen!