Swedish Kladdkaka Recipes

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SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY



Swedish Sticky Chocolate Cake (Kladdkaka) Recipe by Tasty image

Here's what you need: sugar, eggs, flour, cocoa powder, salt, butter, vanilla extract, butter, cocoa powder, powdered sugar, berry

Provided by Alix Traeger

Categories     Bakery Goods

Time 30m

Yield 6 servings

Number Of Ingredients 11

1 ⅓ cups sugar
2 eggs
½ cup flour
¼ cup cocoa powder
1 pinch salt
½ cup butter, melted
1 tablespoon vanilla extract
1 tablespoon butter
1 tablespoon cocoa powder
powdered sugar
1 cup berry, optional

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
  • Sift in the flour, cocoa powder, and salt.
  • Fold until incorporated.
  • Mix in the butter and vanilla.
  • Grease a pan with butter and sprinkle cocoa powder to coat.
  • Pour in batter and smooth out. Batter will be very thick.
  • Bake for 20 minutes or until the top has hardened. The center should still be soft.
  • Sprinkle with powdered sugar.
  • Add berries (optional).
  • Enjoy!

Nutrition Facts : Calories 345 calories, Carbohydrate 37 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams

KLADDKAKA



Kladdkaka image

Kladdkaka is a rich Swedish chocolate cake with a crispy exterior and a chewy, gooey interior, similar to a chocolate brownie

Provided by Mike Benayoun

Categories     Dessert

Time 37m

Number Of Ingredients 12

½ cup unsalted butter ((or margarine))
2 eggs
⅔ cup sugar
A few drops vanilla extract
3 tablespoons cocoa powder
1 pinch salt
1 cup flour (, sifted)
1 tablespoon icing sugar
Butter and flour ((for the pan))
Springform pan
Stand mixer
Wire rack

Steps:

  • Preheat the oven to 350 F (175°C).
  • Grease and flour a springform pan, about 8 inches in diameter, and place in the refrigerator.
  • In a non-stick saucepan, melt the butter over low heat.
  • Remove the pan from the heat when a little more than half of the butter has melted and stir with a wooden spoon until the rest of the butter melts, thanks to the existing heat.
  • Pour the melted butter into the bowl of a stand mixer.
  • Add the eggs, sugar, vanilla extract, cocoa powder and salt to the melted butter.
  • Whisk quickly to obtain a smooth dough.
  • Add the flour. Whisk quickly until obtaining a smooth homogenous dough.
  • Remove the pan from the refrigerator and pour the dough into it.
  • Bake in the center of an oven preheated to 350 F (175°C).
  • At the end of baking, the surface of the kladdkaka should be quite hard while still remaining runny inside, about 15 to 17 minutes, depending on the oven.
  • Unmold the kladdkaka 10 minutes after taking it out of the oven and let it cool on a rack.
  • Once cooled, place it in the refrigerator for at least 1 hour 30 minutes before eating it.
  • Sprinkle with icing sugar and serve with whipped cream.

Nutrition Facts : Calories 247 kcal, Carbohydrate 31 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 71 mg, Sodium 23 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)



Swedish Sticky Chocolate Cake (Kladdkaka) image

This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...

Provided by BRUTALPOETESSAN

Categories     World Cuisine Recipes     European     Scandinavian

Time 1h45m

Yield 8

Number Of Ingredients 7

½ cup all-purpose flour
¼ cup unsweetened cocoa powder
1 pinch salt
2 eggs
1 ⅓ cups white sugar
1 tablespoon vanilla extract
½ cup butter, melted

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
  • Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
  • Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 41.1 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 119.5 mg, Sugar 33.7 g

KLADDKAKA (SWEDISH STICKY CHOCOLATE CAKE)



Kladdkaka (Swedish sticky chocolate cake) image

Ask any Swede and they will tell you that this is their country's most popular cake. It's easy to make and every café has its own version. What makes it special is that it's deliberately under-baked and has no raising agents, keeping the middle gooey. The word 'kladd' means 'sticky' in Swedish, and it really is very sticky indeed.

Time 30m

Yield 8

Number Of Ingredients 1

100g unsalted butter, plus extra for greasing 2 eggs 200g caster sugar 1 tsp vanilla extract 150g plain flour 3 tbsp cocoa powder

Steps:

  • 1. Preheat the oven to 180˚C, gas mark 4. Grease and line a loose-bottomed 20cm cake tin. Melt the butter and leave to cool slightly; set aside. Whisk the eggs, sugar and vanilla together using electric beaters until light, fluffy and pale. Make sure you whisk for a good 3-4 minutes. 2. Sift the flour and cocoa powder into the egg and sugar mix, then fold in carefully until everything is incorporated. Next, fold in the melted butter until you have a smooth, thick chocolate mixture. 3. Pour into the lined tin and bake for about 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very soft in the middle, but not too runny once cooled. It won't rise but will puff up slightly during baking. If you press down gently on the cake while it is baking, the crust should need a tiny bit of pressure to crack. This signals that the cake is done. Leave to cool in the tin (unless you fear it has possibly had a minute too long, in which case remove immediately). Serve with vanilla ice cream or vanilla-spiked whipped cream, if liked.

Nutrition Facts : Nutritional Info Typical values per serving Energy 1,281kJ 305kcals Fat 13.4g Saturated Fat 7.9g Carbohydrate 41.5g Sugars 26.5g Protein 4.7g Salt 0.2g Fibre 1.3g Click here for more information about health and nutrition

KLADDKAKA - GOOEY CHOCOLATE CAKE



Kladdkaka - Gooey Chocolate Cake image

A perfectly indulgent dessert, this six ingredient Swedish gooey chocolate cake has chewy edges & soft rich, gooey centre and takes just 25 minutes to make!

Provided by Nicole Shroff

Categories     Dessert

Time 25m

Number Of Ingredients 8

3 medium eggs (lightly beaten)
300 grams sugar (1½ cups)
50 grams unsweetened cocoa powder (½ cup)
120 grams plain flour (1 cup)
113 grams butter (½ cup, melted)
1 teaspoon vanilla extract
⅛ teaspoon salt
3 tablespoons powdered sugar (optional)

Steps:

  • Preheat oven to 180°C/160℃ Fan/350℉. Grease the bottom and sides of a loose bottomed 9-inch/23 cm baking dish.
  • Blend the eggs and sugar together till smooth and creamy.
  • Sift flour and cocoa powder together into the egg mixture and mix till fully blended.
  • In a small bowl mix together the vanilla, salt and melted butter, then fold into the mixture till smooth.
  • Pour the mixture into the baking dish and bake on the bottom rack for 20 minutes till the top and sides are firm, while the centre remains soft. Allow to cool before transferring to a plate.
  • Serve warm with a scoop of ice cream and a drizzle of strawberry coulis, or at room temperature with a dusting of powdered sugar.

Nutrition Facts : Calories 352 kcal, Carbohydrate 56 g, Protein 5 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 92 mg, Sodium 163 mg, Fiber 2 g, Sugar 41 g, TransFat 1 g, ServingSize 1 serving

KLADDKAKA (SWEDISH STICKY CHOCOLATE CAKE)



Kladdkaka (Swedish Sticky Chocolate Cake) image

This Swedish Chocolate Cake - known as Kladdkaka - might be the best chocolate cake you've ever had. This sticky dessert is easy to make, rich with chocolate, and perfectly sweet to satisfy those cravings!

Provided by Recipes From Europe

Categories     Desserts

Time 30m

Number Of Ingredients 7

1/2 cup butter
2 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 cup cocoa powder
a pinch of salt

Steps:

  • Preheat the oven to 350 degrees Fahrenheit. Also, line the bottom of a 9 1/2 inch springform pan with parchment paper and lightly grease the sides.
  • Melt the butter in a small pot on the stove or in the microwave. Once melted, set it aside to cool slightly.
  • In the meantime, add the eggs, sugar, and vanilla extract to a medium-sized mixing bowl. Mix everything together with your electric mixer (using normal beaters) or a whisk by hand until it has a creamy consistency.
  • Add the melted butter and keep mixing.
  • In a separate bowl, combine flour, cocoa powder, and salt. Stir these dry ingredients together with a spoon.
  • Add the flour-cocoa mixture to the wet ingredients in small increments while still mixing. Once everything is well combined, move the batter into the springform pan with a spatula. Spread the batter out evenly with the same spatula.
  • Bake the cake on the medium rack of your oven for 19-21 minutes or until the top is crispy while the inside is still soft. Since every oven is slightly different, your baking time might vary. Keep a close eye on the cake towards the end since this cake is known for being gooey inside so try to not overcook it.
  • Remove the cake from the oven and let it cool in the pan for a bit. Then remove the springform.
  • Garnish the cake with powdered sugar and fresh berries (optional) before serving. You can enjoy the cake warm or cold!

Nutrition Facts : ServingSize 1 g, Calories 266 kcal, Carbohydrate 35 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 77 mg, Sodium 126 mg, Fiber 1 g, Sugar 25 g, UnsaturatedFat 4 g

SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)



Swedish Sticky Chocolate Cake (Kladdkaka) image

In Swedish, kladdig means "sticky" and kaka means "cake". One of many traditional Swedish desserts, this chocolate cake recipe uses relatively little flour compared to other cake recipes.

Provided by Tanya Morgan

Categories     Dessert

Time 30m

Number Of Ingredients 1

1 ⅓ cups sugar2 eggs½ cup flour¼ cup cocoa powder1 pinch salt½ cup butter, melted1 tablespoon vanilla extract1 tablespoon butter1 tablespoon cocoa powderpowdered sugar(optional)Whipped Cream

Steps:

  • Preheat the oven to 350°F (180°C).In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.Sift in the flour, cocoa powder, and salt.Fold until incorporated.Mix in the butter and vanilla.Grease a pan with butter and sprinkle cocoa powder to coat.Pour in batter and smooth out. Batter will be very thick.Bake for 20 minutes or until the top has hardened. The center should still be soft.Cool on a rack for 15 minutes, then carefully run a knife around the edges. Place a platter over the top of cake and carefully invert onto platterSprinkle with powdered sugar (optional ) Decorate with whipped cream.Enjoy!

Nutrition Facts :

6-INGREDIENT GOOEY SWEDISH CHOCOLATE CAKE (KLADDKAKA)



6-ingredient gooey Swedish chocolate cake (kladdkaka) image

Quite possibly the quickest, easiest, gooey-est (and so best) chocolate cake you'll ever make. This has only 6 ingredients and takes only 30 minutes to make and bake from start to finish. A cake that is so perfect for serving to guests... or just scoffing at home in front on the TV!

Provided by Helen

Categories     Dessert

Time 30m

Number Of Ingredients 6

4¾ ounces salted butter ((US = just over ½ cup, or just over 1 stick))
½ cups cocoa powder ((plus 1 tablespoon) unsweetened, plus extra for sprinkling)
1¾ cups sugar
1 cup plain flour ((actually, just less than a full cup, about 0.85 cups))
1 teaspoon vanilla extract
3 eggs (lightly whisked)

Steps:

  • Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
  • Melt the butter in a medium saucepan, then take off the heat and set aside.
  • Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
  • Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
  • Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.

Nutrition Facts : Calories 384 kcal, Carbohydrate 58 g, Protein 4 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 97 mg, Sodium 145 mg, Fiber 2 g, Sugar 43 g, ServingSize 1 serving

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