Kladdkaka (Swedish Sticky Chocolate Cake)

25 mins
Serves 1
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Directions

  1. 1Add 100g of butter to your pie dish and melt it in the microwave or oven.
  2. 2Add 100g of butter to your pie dish and melt it in the microwave or oven.
  3. 3Add 100g of butter to your pie dish and melt it in the microwave or oven.
  4. 4Add 250g of castor sugar to the melted butter and stir well.
  5. 5Add 250g of castor sugar to the melted butter and stir well.
  6. 6Add 250g of castor sugar to the melted butter and stir well.
  7. 7Crack in two eggs and beat them together with the mixture.
  8. 8Crack in two eggs and beat them together with the mixture.
  9. 9Crack in two eggs and beat them together with the mixture.
  10. 10Add a dash of vanilla.
  11. 11Add a dash of vanilla.
  12. 12Add a dash of vanilla.
  13. 13Add 25g of cocoa powder.
  14. 14Add 25g of cocoa powder.
  15. 15Add 25g of cocoa powder.
  16. 16Finally, add 100g of plain flour.
  17. 17Finally, add 100g of plain flour.
  18. 18Finally, add 100g of plain flour.
  19. 19Put the batter into a 180-degree oven for about 25 minutes.
  20. 20Put the batter into a 180-degree oven for about 25 minutes.
  21. 21Put the batter into a 180-degree oven for about 25 minutes.

Ingredients

  • 100 g butter
  • 100 g butter
  • 100 g butter
  • 250 g castor sugar
  • 250 g castor sugar
  • 250 g castor sugar
  • 2 eggs
  • 2 eggs
  • 2 eggs
  • 1 dash vanilla
  • 1 dash vanilla
  • 1 dash vanilla
  • 25 g cocoa powder
  • 25 g cocoa powder
  • 25 g cocoa powder
  • 100 g plain flour
  • 100 g plain flour
  • 100 g plain flour

Equipment

pie dishmicrowaveovenkitchen scale

Tips

  • If your pie dish isn't microwave proof, melt the butter in the oven.
  • A kitchen scale is highly recommended for accurate measurements.
  • Use a springform pan and line with parchment paper.
  • Do not remove the cake too early from the pan.
  • Serve with whipped cream.