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    Home » Recipes » Cakes

    Kladdkaka (Swedish Gooey Chocolate Cake)

    13 May 2022 by Becky at Fikabröd Leave a Comment

    Kladdkaka (Swedish Gooey Chocolate Cake)
    Yield: 8 servings (one 9-inch cake)

    Ingredients

    Cake:

    • ¾ cup + 2 Tbsp (200g) unsalted butter
    • 7 ounces (200g) semi-sweet or bittersweet chocolate, chopped
    • 4 large eggs, room temp
    • 1 cup (200g) granulated sugar
    • 1/3 cup (40g) cake flour
    • pinch of kosher salt

    For Serving:

    • confectioners’ sugar
    • Farmhouse Lab Flower Petal Salt

    Directions

    1. Heat oven to 345°F. Grease the inside of a 9" springform pan; set aside.
      NOTE: If you’re concerned about your pan leaking, wrap the bottom tightly with a layer or two of aluminum foil.
    2. In a medium pot over low heat, melt butter. Add chopped chocolate, continuously stirring until all is melted.
    3. Remove from heat, then add remaining ingredients. Continue stirring until well combined.
    4. Pour batter into prepared pan. Gently tap pan on counter to release any big air bubbles.
    5. Bake for 20–25 minutes. The top of the cake will form a thin crust, but the centre should still be jiggly.
      NOTE: If you insert a wooden pick into the cake, it may appear underbaked, so don’t bother. The cake will set to its proper, deliciously sticky texture as it cools.
    6. Allow cake to cool completely in pan on wire rack.
    7. Prior to serving, give the top a dusting of confectioners’ sugar, then sprinkle some flower petal salt on top.

    Did you try this recipe? Tag @fikabrodbox or #fikabrödbox!

    Slightly adapted from: The Nordic Baking Book by Magnus Nilsson
    « Dill Potato Galette
    Dill Knäckebröd (Swedish Crispbread) »

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    Hej, I’m Becky, the founder of Fikabröd! Baking isn’t just about the treats—though my husband never complains about those! Baking is about the act. It’s an expression of creativity, a show of love, a moment to relax. For me, it’s also an adventure.

    More about Fikabröd & me →

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