Kladdkaka (Swedish Sticky Cake)

Everyday ingredients become something special in this little cake...

This was our first kladdkaka but won't be our last.  

There are many, many variations of the Swedish sticky cake, but this one came from Cook Real Food magazine. 

It's intentionally underbaked so that the center is gooey, like a sophisticated brownie.  It can be served with ice cream, whipped cream or just as it is.

Very easy to make.  Tom says its tastes great.

---Barbara

Kladdkaka (Swedish Sticky Cake)

Makes 1 8-inch cake

2 large eggs, room temperature
1 cup sugar
1 t. vanilla extract
1/2 t. kosher salt, or 1/4 t. regular salt
1 1/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 cup (1 stick) unsalted butter, melted
more cocoa powder for garnish

Preheat the oven to 350 degrees.  Spray an 8-inch round cake pan (I used a springform pan) with baking spray with flour, then line the pan with a circle of parchment paper cut to size.

Using a stand mixer or a high powered hand mixer fitted with a whisk attachment, beat the eggs, sugar, vanilla and salt on medium speed until fluffy and pale, 2 to 3 minutes.

In a separate bowl, measure out the flour and cocoa and combine, then sift the flour and cocoa over the egg mixture.

Carefully, fold into batter.

Fold in the melted butter, until well combined.

Pour batter into prepared pan.

Bake until just set, 12 to 14 minutes.  (I went to 14)  A perfect kladdkaka is very soft in the middle but not runny once cooled.

Let cool completely in the pan.

Remove from the pan, dust with cocoa if desired.