Swedish Sticky Chocolate Cake (Kladdkaka)
Serves 8
I received Fika: The Art of the Swedish Coffee Break as a gift for my 40th birthday, and I’ve been making this sticky chocolate cake ever since. Whenever I am craving rich chocolate, I put together this cake in a single bowl, and within 30 minutes, the smallest slice curbs those cravings. I like to bake this for closer to 20 minutes than 15 minutes so that it forms a bit of a brownie edge. Cook it closer to 15 minutes for more of a spoon cake with a molten cake throughout.
The authors use ground almonds instead of flour for this variation, which makes it gluten free.
Ingredients:
1/2 cup blanched almonds, freshly ground1/2 cup unsalted butter, melted and cooled2 large eggs1 cup granulated sugar1/3 cup + 1 tablespoon cocoa powder1/2 teaspoon kosher salt (Decrease to 1/4 teaspoon if you’re not using Diamond kosher salt.)Poppy seeds for decorating
Instructions:
1) Preheat oven to 350 degrees.2) Line the bottom of a 9-inch springform pan with parchment paper. 3) Grease the springform pan with the butter wrapper or cooking spray. 4) Add the almonds to a bowl of a food processor. Process on high until the almonds are nearly finely ground.5) Melt the butter and set aside to cool.6) In a large bowl, whisk together eggs and sugar until well combined. 7) Add the cocoa powder and salt, whisk to combine. 8) Add the ground almonds. Whisk to combine.9) Add the melted butter. Whisk to combine. 10) Pour the batter into the pan. 11) Sprinkle the top of the cake with poppy seeds to your desired amount. 12) Bake at 350 degrees for 15 to 20 minutes. 13) The authors’ tip is that the cake is done when the top is set but sticky on the inside. Check this by carefully lifting one side of the pan, and if the batter is still runny, cook it longer. I cook it a little longer than recommended until the sides are set. 14) Cool slightly before serving. This is divine served warm with vanilla ice cream.
The authors use ground almonds instead of flour for this variation, which makes it gluten free.
Ingredients:
1/2 cup blanched almonds, freshly ground1/2 cup unsalted butter, melted and cooled2 large eggs1 cup granulated sugar1/3 cup + 1 tablespoon cocoa powder1/2 teaspoon kosher salt (Decrease to 1/4 teaspoon if you’re not using Diamond kosher salt.)Poppy seeds for decorating
Instructions:
1) Preheat oven to 350 degrees.2) Line the bottom of a 9-inch springform pan with parchment paper. 3) Grease the springform pan with the butter wrapper or cooking spray. 4) Add the almonds to a bowl of a food processor. Process on high until the almonds are nearly finely ground.5) Melt the butter and set aside to cool.6) In a large bowl, whisk together eggs and sugar until well combined. 7) Add the cocoa powder and salt, whisk to combine. 8) Add the ground almonds. Whisk to combine.9) Add the melted butter. Whisk to combine. 10) Pour the batter into the pan. 11) Sprinkle the top of the cake with poppy seeds to your desired amount. 12) Bake at 350 degrees for 15 to 20 minutes. 13) The authors’ tip is that the cake is done when the top is set but sticky on the inside. Check this by carefully lifting one side of the pan, and if the batter is still runny, cook it longer. I cook it a little longer than recommended until the sides are set. 14) Cool slightly before serving. This is divine served warm with vanilla ice cream.