EASY Kladdkaka (Swedish Sticky Chocolate Cake)

Melt the butter in the microwave and let it cool slightly.

Add sugar and eggs to the cooled butter and mix together.

Pour the cake batter into a lined springform pan, buttering the edges to prevent sticking.

Spread the thick batter evenly in the pan.

Bake at 350°F (175°C) for about 25 minutes, or 20 minutes for a gooey texture.

Check if the cake is done when the top and sides are firm but still have a slight jiggle.

While the cake is baking, prepare the chocolate ganache by bringing heavy cream to a simmer in a saucepan.

Remove the cream from heat when the edges begin to bubble.

Chop dark chocolate into small pieces and pour the hot cream over it, letting it sit for a couple of minutes before stirring.

Add 1 tablespoon of strong coffee to the chocolate mixture and stir until smooth.

Let the ganache cool at room temperature, or refrigerate for 10 minutes to speed up the cooling process.

Once the cake is fully cooled, place it on a plate and spread the ganache on top.

Optionally, add powdered sugar, whipped cream, or ice cream as toppings.

Equipment Needed

Dietary

Allergens