Beginner friendly Swedish FUDGY CHOCOLATE CAKE (Kladdkaka) | 6 ingredients | Tea for Two

Preheat the oven to 175 degrees Celsius.

Line a 20 centimeter springform pan with baking paper, ensuring the paper is slightly larger than the base.

Melt the butter on the stove or in the microwave and let it cool.

In a bowl, mix together the flour, cocoa powder, and salt.

In a large mixing bowl, add the eggs and whisk them lightly.

Add all the sugar to the eggs and whisk for a couple of minutes until pale and fluffy.

Slowly pour in the cooled melted butter while mixing thoroughly.

Gently fold in the dry ingredients with a rubber spatula, being careful not to beat out the air.

Pour the batter into the lined pan and bake for 12 to 20 minutes, checking for the desired fudginess.

After about 10 minutes, check the cake; the edges should harden while the center still wobbles when shaken.

Continue baking until you achieve the desired gooeyness, around 15 minutes for the creator.

Let the cake cool at room temperature, running a knife along the edge to release it from the pan while still warm.

Dust the cooled cake with icing sugar.

For best results, chill the cake in the fridge for a couple of hours or overnight before serving, though it can be served immediately with unsweetened whipped cream and fresh berries.

Equipment Needed

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