Kladdkaka (Gooey, Sticky Chocolate Cake)

Kladdkaka (Gooey, Sticky Chocolate Cake)

www.theinspiredhome.com
SPECIAL TOOLS

8-inch springform pan

INGREDIENTS
  • 2/3 cup (150 gram) butter, melted
  • 1 cup + 2 tablespoons (240 gram) white sugar

  • 1/3 cup (40 gram) unsweetened cocoa powder

  • 1-2 teaspoon vanilla bean paste, or vanilla sugar
  • 1 cup + 1 tablespoon (120 gram ) all-purpose flour

  • 2 eggs
 
  • 1 pinch salt

Just before serving:

  • Powdered Sugar
  • Vanilla Ice Cream
DIRECTIONS
  1. Preheat the oven to  347 F° 175 C°.
  2. Grease a springform pan ( 8-inch or 20 cm ) with butter and sprinkle cocoa powder to coat.
  3. Add the melted butter in a large bowl.
  4. Add sugar, cocoa powder, and salt and with a large whisk combine.
  5. Whisk in one egg at the time, followed by vanilla bean paste.
  6. Sift in the flour, and with a whisk combine, until it is lump free.
  7. Pour batter in the prepared springform pan and smooth out.
  8. The batter will be very thick.
  9. Bake for 18-20 minutes or until the top has hardened. The center should still be soft. ( i bake it for 18 minutes.)
  10. Cool the cake completely, and refrigerate for at least 2 hours.
  11. Just before serving, sprinkle the top with powdered sugar, cut the cake, serve and enjoy some Fika, Swedish-style.