Wednesday, October 15, 2008


Is kladdkaka the glory or the curse of Swedish kitchens? The cratered confection falls somewhere between cake and candy on the Swedish culinary ladder. It is a thin, sticky - very, very sweet - chocolate cake with a texture all it's own. My not-terribly-domestic Dad, unable to convincingly argue a case that would cause my Mother to rethink her refusal to make anything so sweet, learned to make it for himself. My husband, too, loves this confection - me, a lover of the barely sweet, maybe not so much. There are no fence-sitters when it comes to kladdkaka - you either love it or you hate it; I'll let you be the judge.

Kladdkaka - Swedish Sticky Chocolate Cake

1/2 cup pastry or all-purpose flour
1/4 to 1/3 cup unsweetened cocoa (I use 1/3 cup)
1/8 teaspoon salt
2 large eggs, room temperature
1 to 1-1/3 cups granulated sugar (I use 1 cup)
1 tablespoon vanilla extract
1/2 cup melted butter
Confectioners' sugar for dusting

1) Adjust a rack to lower third of oven. Preheat oven to 300 degres F. Lightly grease an 8-inch springform pan or pie plate.
2) Combine flour, cocoa and salt; sift and set aside.
3) Combine eggs and sugar in the bowl of an electric mixer. Beat for 5 minutes on medium speed, or until pale yellow and mixture forms a ribbon. Stir in vanilla. Add flour mixture and stir just until combined. Add butter and mix well. Pour into prepared pan.
4) Bake for 35 minutes, or until the center is just set. Allow to cool in pan for about an hour. The cake will crater as it sits. Remove ring if using a springform pan. Serve warm or cold. Yield: 8 servings.


Anonymous said...

OH Mary, I have not had this..well actually I have only eating it a few times but it is so rich and inviting! Warming to the tummy..

Martha said...

Coming from a German background rather than a Swedish one, I've never heard of this. But it looks so yummy!


Anonymous said...

I haven't had this but I love, love sweet so I'm probably in the LOVE IT category. I blame my Danish Grandma for my sweet tooth.

Maria said...

I love all of the interesting recipes you post! Never heard of this one but I am sure I would love it!

Allie said...

Men are so funny, my husband can take a lesson from that and learn to make a couple of recipes. The recipe looks really good, a must try!

Barbara said...

Mary, this one is for me. Bring on the sugar. I am trying very hard to cut out sugar for awhile as I think I've had too much lately. So I will be doing savory dishes for my blog the rest of the month except the special one for "I Cook for My Mom".

I will try your Kladdkaka in November though.

Anonymous said...

Never heard of this, but I like sticky, gooey sweets, so count me in.

Unknown said...

I have a question, I hope you can help. My daughter needs to bring a dessert from her place of family origin. Since we are Swedish I chose Kladdkaka. I just made a sample cake and it seems like a crispy meringue cookie type top with very liquified chocolate in the middle. Did I overbeat it?

Mary Bergfeld said...

Sherry, kladdkaka can best be described as a moist sticky brownie- type confection. The top cracks like a merinque and the cake is crisper at the sides than in the center. The center will be soft and sticky but should not be runny. I suspect that your cake needed more time to cook. It will also become a bit thicker as it cools. Hope this helps!

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