Kladdkaka—or Swedish Gooey Chocolate Cake—is a home cook's dream. It's five ingredients, plus a pinch of salt and some breadcrumbs to line the pan (which, in a bind, you could skip in lieu of just butter). The cake batter comes together in just one pot in roughly five minutes, or as long as it takes you to melt chocolate and butter, then stir in some dry ingredients. It cooks for about 15 minutes meaning, all-in, you're never more than a half-an-hour out from a warm, fudgy slice of it.
Ingredients
- 200 grams (7-ounces or 1 3/4 sticks) butter, plus extra to grease
- breadcrumbs, to coat
- 200 grams (7-ounces) dark (semisweet) chocolate, broken into small pieces
- 4 eggs
- 250 grams (9-ounces or 1 1/4 cups) sugar
- 40 grams (1 1/2-ounces or 1/3 cup) weak (soft) wheat flour
- good pinch of sea salt
Directions
- Preheat the oven to 175ºC/345ºF/Gas Mark 4. Butter a 24-cm/9 1/2-inch springform cake pan and coat with breadcrumbs.
- Melt the butter in a medium pan over a low heat. Add the chocolate and keep melting everything together while stirring. Remove the pan from the heat and add the rest of the ingredients while you keep stirring until well combined.
- Scrape the batter into the prepared cake pan, smooth the surface and bake for 15 to 20 minutes. It should be sticky on the inside. If the cake gets too dark, cover it with aluminum foil for the last 5 minutes.
