Kladdkaka (Swedish Gooey Chocolate Cake)
- Yield: 8 servings (one 9-inch cake) 1x
Ingredients
Scale
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
Instructions
- 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. - In a medium pot over low heat, melt butter. Add chopped chocolate, continuously stirring until all is melted.
- Remove from heat, then add remaining ingredients. Continue stirring until well combined.
- Pour batter into prepared pan. Gently tap pan on counter to release any big air bubbles.
- 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. - Allow cake to cool completely in pan on wire rack.
- Prior to serving, give the top a dusting of confectioners’ sugar, then sprinkle some flower petal salt on top.
Notes
Slightly adapted from: The Nordic Baking Book by Magnus Nilsson
