Kladdkaka - Swedish Chocolate Cake
A sticky chocolate cake.
Prep Time 10 minutes mins
Cook Time 45 minutes mins
Total Time 55 minutes mins
Course Dessert, tea time
Cuisine Swedish
Servings 8
Calories 381 kcal
- 135 g. butter melted
- 350 g. granulated sugar
- 30 g. cocoa powder
- 25 g. black cocoa powder can substitute regular cocoa powder
- 110 g. all-purpose flour
- 3 eggs large, lightly beaten
- 1 tsp. vanilla extract
- 2 tbsp. powdered sugar
Preheat oven to 350˚F(170˚C).
Line the bottom and sides of a 7" push or springform pan with parchment paper.
In a medium saucepan melt the butter or microwave in a large bowl.
Remove the saucepan from the heat.
Add sugar and cocoa powders. Mix to combine.
In a medium bowl lightly beat the eggs with the vanilla extract.
Add the eggs in three additions alternating with flour.
Pour the batter into the prepared pan.
Bake at 350˚F(170˚C) for 45 minutes. The top should be set and slightly jiggly in the center.
Cool to room temperature before refrigerating for at least 2 hours before serving.
- Reduce the baking time if using a larger diameter pan. A 9" pan will take 25-30 minutes.
- https://youtu.be/1snFf5sxlHQ
Calories: 381kcalCarbohydrates: 58gProtein: 5gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 98mgSodium: 146mgPotassium: 148mgFiber: 3gSugar: 44gVitamin A: 511IUCalcium: 25mgIron: 2mg
Keyword 6 ingredient cake, Chocolate, chocolate cake, fika, gooey, Swedish