Swedish Molten Chocolate Cake — Kladdkaka
Swedish sticky chocolate cake, dense underbaked cocoa cake with a cracked crust and molten gooey centre, served with unsweetened whipped cream.
Scandinavian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Preheat oven to 175°C. Brush two 12cm round cake tins with 5g softened butter each, dust each with 1 tsp flour, tap out excess. Melt 120g butter over medium heat 2–3 minutes, cool 3 minutes. Whisk in 160g caster sugar 30 seconds until starting to dissolve. Whisk in 4 eggs and 1 tsp vanilla until glossy and uniform. Sift 70g flour, 40g cocoa powder, and 1 pinch salt directly into bowl, whisk gently until smooth with no dry streaks.
Bake
Divide batter evenly between the two prepared tins, level gently with the back of a spoon. Bake at 175°C for 15–18 minutes until edges are set and cracked, top is dry and matte, but centre wobbles visibly when tin is tapped. A skewer at the centre should come out wet with streaks of batter.
Rest and plate
Rest cakes 5 minutes in the tins so centres firm slightly but stay gooey. Turn out onto plates, dust each generously with 1 tsp icing sugar. Serve warm with cold unsweetened whipped cream and fresh berries alongside.
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