How to make Kladdkaka (Swedish Sticky Chocolate Cake)

Preheat the oven to 175° C.

In a bowl, blend the sugar, flour, cocoa powder, baking powder, and vanilla sugar.

Melt the butter in a pan or in the microwave.

Pour the melted butter into the dry ingredients and mix well.

Crack in the eggs and beat together to form a thick batter.

Grease a round 20 cm baking tin, and if it tends to stick, line the bottom with greaseproof paper.

Spoon the batter into the tin and smooth out to the edges.

Bake in the preheated oven for 25 minutes.

Remove from the oven and allow to cool for about 10 minutes before carefully removing from the tin.

Equipment Needed

Allergens