A deliberately underbaked chocolate cake with a crisp top and a dense, fudgy, almost molten center.
Kladdkaka is a real, traditional Swedish dish, known as Swedish Sticky Chocolate Cake. A deliberately underbaked chocolate cake with a crisp top and a dense, fudgy, almost molten center.\n\nKladdkaka, literally 'sticky cake', rose to popularity in Swedish home baking in the latter half of the 20th century as an easy, reliably crowd-pleasing dessert that requires no mixer and just one bowl.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Swedish home cooking, not a generic stand-in for a search term.
Serves 8
Whisk eggs, sugar and vanilla together until pale and slightly foamy, about 2 minutes.
Sift in flour, cocoa powder and salt, folding gently until just combined.
Fold in the melted butter until the batter is smooth and glossy.
Pour into a buttered 22 cm springform pan.
Bake at 175°C (350°F) for 20 to 22 minutes — the edges should be set but the center should still jiggle slightly.
Let cool for at least 20 minutes; the center firms up as it cools but should stay fudgy. Dust with powdered sugar before serving.
Underbaking is the entire point — pull it out when the center still wobbles slightly, or it turns into a regular cake.
Use good cocoa powder since it's the dominant flavor with so few ingredients.
Let it cool at least 20 minutes before slicing; it firms up but stays gooey inside.
Add a pinch of flaky sea salt on top before serving for a salted version.
Stir in orange zest for a chocolate-orange variation popular in Sweden.
Serve with lightly whipped cream and fresh berries to cut the richness.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Kladdkaka, literally 'sticky cake', rose to popularity in Swedish home baking in the latter half of the 20th century as an easy, reliably crowd-pleasing dessert that requires no mixer and just one bowl.
The edges should look set and slightly cracked while the very center still jiggles like loose custard when you shake the pan gently.
It was baked too long — kladdkaka is meant to look underdone when it comes out of the oven.
Yes, use a larger pan and add a few extra minutes of baking time, checking the center often.
Per serving (90g / 3.2 oz) · 8 servings total
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