Kladdkaka (Sticky Chocolate Cake)
This is one of the most delicious cakes ever! Sticky and gooey on the inside with a little crusty top.
Servings 6
Calories 444kcal
Ingredients
- 1/2 cup butter unsalted
- 6 Tbsp cocoa powder unsweetened
- 1 cup all purpose sifted flour
- 2 large eggs
- 1 1/2 cups sugar
- 1/8 tsp salt
- 2 tsp vanilla extract
- powdered sugar optional for dusting
- raspberries optional, for garnish
Instructions
- Preheat oven to 325 degrees
- In a saucepan over medium low heat, melt the butter.
- In a bowl mix together the butter, flour, cocoa, sugar and salt
- Gently whisk the two eggs and add them to the mixture along with the vanilla. Stir gently until it is all mixed together taking care not to over mix.
- Prepare an 8" or 9" cake tin or springform pan. Line the bottom with a piece of parchment paper and then using a bit of butter, grease the top of the paper and sides of the pan, use a bit of cocoa powder to dust over the butter.
- Pour the mixture into the dusted pan
- Bake for about 25 minutes but do check it after about 20. You want the top firm and the inside gooey but not jiggly.
- Let cool for about 30 minutes and then run a knife around the edges and invert on a cake plate if using a tin. Sprinkle with powdered sugar if desired and garnish with a few berries.
Nutrition
Calories: 444kcal | Carbohydrates: 69g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 103mg | Sodium: 209mg | Potassium: 121mg | Fiber: 2g | Sugar: 50g | Vitamin A: 563IU | Calcium: 23mg | Iron: 2mg