Schwedischer Kladdkaka - Ganzer Kuchen auf eleganter Kuchenplatte

Swedish Kladdkaka

⚠ Gluten ⚠ Milk ⚠ Eggs

Schwedischer Kladdkaka - Nahaufnahme eines Stücks mit sichtbarer Textur

Schwedischer Kladdkaka - Alternative Ansicht in gemütlichem Setting

The famous Swedish sticky chocolate cake - crispy outside, moist and chocolatey inside.

Contains the following allergens:

Gluten Milk Eggs

Preparation

15 min.

Baking Time

20 min.

Servings

10

Difficulty

Easy

Instructions

1

Melt the butter and let it cool slightly

2

Stir the melted butter together with the sugar until well combined

3

Beat in the eggs one at a time until smooth

4

Gently fold in the flour and cocoa powder until just combined

5

Pour the batter into a greased 20cm round cake tin

6

Bake at 175°C (350°F) for only 15-20 minutes

7

The center must still be moist when removed from oven

Ingredients

10 Servings

butter 200 g
sugar 300 g
eggs 2
plain flour 100 g
cocoa powder 50 g
vanilla extract 1 TL
pinch salt 1

Baking Timer

The timer appears at the bottom right of the screen.

Frequently asked questions

How many servings does Swedish Kladdkaka make?

The recipe Swedish Kladdkaka is designed for 10 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Swedish Kladdkaka?

Preparation takes about 15 minutes and baking about 20 minutes – roughly 35 minutes in total.

How long does Swedish Kladdkaka keep?

Swedish Kladdkaka tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.

Comments 0

Log in to write a comment.

No comments yet. Be the first!