Kladdkaka - Swedish Molten Chocolate Cake
🧂 Ingredients
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- 2 eggs
- 200 grams granulated sugar
- 125 grams unsalted butter, melted
- 40 grams cocoa powder (unsweetened chocolate powder)
- 90 grams all-purpose flour
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tbsp powdered sugar for dusting
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👩🍳 Instructions
- 1 Preheat the oven to 175°C (350°F). Grease a round 20 cm (8-inch) pan with butter, then line the bottom of the pan with parchment paper.
- 2 Whisk the eggs and granulated sugar together with a whisk or mixer until the color turns pale and slightly fluffy, about 2-3 minutes. There's no need to beat until stiff—just mix until well combined and foamy.
- 3 Pour the slightly cooled melted butter into the egg mixture and stir well with a spatula.
- 4 Add the vanilla extract and stir briefly.
- 5 Sift the cocoa powder, flour, and salt directly into the batter. Gently fold together until just combined—don't overmix, or the cake will turn out tough.
- 6 Pour the batter into the prepared pan and smooth the surface with a spatula.
- 7 Bake for just 20-22 minutes. The sign of a properly baked kladdkaka: the edges are set and slightly dry, but the center still looks wet and wobbles when the pan is gently shaken—this is what makes it molten, so don't bake it until fully set like a regular cake.
- 8 Remove from the oven and let it cool at room temperature for at least 20 minutes before slicing. The cake will firm up a little more as it cools, but the center will stay soft.
- 9 Dust with powdered sugar before serving, and cut into wedges like a pie.
💡 Tips
• Don't overbake! The key to kladdkaka is keeping the center still wet—if in doubt, take it out early rather than late, since the cake will keep cooking a bit more in the hot pan.
• Use good-quality cocoa powder, since the chocolate flavor is the star of this cake—there's no chocolate bar to dominate the taste.
• Serve warm with a dollop of whipped cream or vanilla ice cream for a luxurious contrast of temperature and flavor.
• Store leftover cake at room temperature in an airtight container—avoid the fridge so the texture doesn't turn hard.
📊 Nutrition Facts / serving
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