Swedish Sticky Chocolate Cake

NOTE: This recipe is best mixed by hand.

Cake comes out with a crisp/gooey crust and sticky moist inside. As the cake cools, the top sinks and cracks. This is normal. Recipe calls for a 9 inch pie plate. It also works well in an 8×8 brownie pan.

This is the traditional Swedish recipe. Beware any imitators. Local name is Kladdkaka.

Serves 8 (This is not accurate, I think it serves 2 at best)

Swedish Cake 1 Swedish Cake 2

INGREDIENTS

1/2 c all purpose flour
1/2 c melted butter
1 1/3 c sugar
2 eggs
1/4 c cocoa powder (I used Frango Raspberry cocoa powder)
2 tsp vanilla extract
1 tsp almond extract (or mint, orange, or raspberry, if you like that)
pinch salt

DIRECTIONS

1. Preheat oven to 300 F.

2. Lightly grease an 9 inch pyrex pie plate.

3. Bowl 1 – sift together dry ingredients.

4. Bowl 2 – stir eggs and sugar together until smooth. Takes about five minutes.

5. Add Bowl 1 flour mixture into Bowl 2 mixture. DO NOT OVERMIX. OVERMIXING will make your cake tough instead of light and airy. Just use a wooden spoon for a few rotations, and do it by hand.

6. Add in vanilla and almond extract. Add in butter. Stir lightly until just combined.

7. Pour batter into pie plate.

8. Bake on lower rack of preheated oven for 30-35 minutes, or until the center has SLIGHTLY SET. DO NOT OVERBAKE THIS RECIPE, it is SUPPOSED to be gooey and sticky when it’s done. Remember that the cake continues cooking even after you take it out of the oven. (THINK: Molten Chocolate Cake center, Fudgy Brownie Crust).

9. Take the cake out of the oven and let it sit on the counter for a whole entire hour. Try really hard not to eat the cake during that time.

10. Serve hot, serve cold, serve with ice cream, serve with whipping cream. Just eat and enjoy!

VERDICT: This will replace every brownie and chocolate cake recipe EVER. For bringing this recipe into the world, hug a Swede. 🙂

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