Kladdkaka (Swedish chocolate cake). This cake is one of those cakes I take for granted somehow. I love it so much but I rarely bake it. Well, first of all, it was the only recipe I knew how to make.

This Swedish chocolate cake is not only one of the best I've ever eaten, but the easiest, too. The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. Apparently this is a very famous cake in Sweden and everyone has their favourite recipe for it. You can have Kladdkaka (Swedish chocolate cake) using 7 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Kladdkaka (Swedish chocolate cake)

Prepare 3 of eggs.
It's 150 g of butter.
Prepare 270 g of sugar.
You need 100 g of flour.
Prepare 50 of cocoa powder.
It's 1 tsp of vanilla.
It's 1 pinch of salt.

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. Kladdkaka is a popular Swedish chocolate cake.

Kladdkaka (Swedish chocolate cake) detailed

Set the oven on 175 degrees and melt the butter in a small saucepan..
Put all the dry ingredients in a bowl and mix well..
Add the melted butter and eggs to the dry ingredients and quickly combine to a smooth mixture..
Pour the mixture into a round baking tin and bake for 18 minutes, it will be set on the top and edges but still very sticky in the middle. If you want it less sticky, just leave it in the oven for another couple of minutes..
Let cool down for 10 minutes and serve with loads of ice cream or whipped cream!.

It is a rich chocolate dessert with a crisp exterior and a soft and gooey interior. This dense, compact chocolate cake is similar to a chocolate brownie and a molten chocolate cake. The ingredients are flour, eggs, butter, sugar and cocoa. This beloved Swedish cake from chef Magnus Nilsson's wife is similar to a fudgy brownie, chilled, but it's just as good piping hot from the pan with ice cream. The result: a gooey, more moist cake.