Kladdkaka
A Swedish fudge cake deliberately baked underdone — the edges set into a thin, crackled crust while the center remains dense, gooey, and almost raw-textured, eaten cold from the fridge with a dusting of icing sugar and a cloud of whipped cream.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Sift flour, cocoa powder, and salt into a mixing bowl. Add the sugar and whisk together until uniformly blended — the mixture will be dark and slightly fluffy. There should be no visible pockets of plain flour or lumps of cocoa.
Make a well in the center of the dry ingredients. Add eggs, melted (but not hot) butter, and vanilla. Stir together with a wooden spoon or spatula until just combined — stop the moment no dry flour is visible. The batter will be thick, dark, and glossy. Do not use an electric mixer; the goal is zero air in this batter.
Pour the batter into a buttered and cocoa-dusted 20 cm (8 inch) springform pan. Bake at 175 C (350 F) for exactly 15–17 minutes. The kladdkaka is done when the edges are set, crackled, and firm, and the center still wobbles dramatically — like a set crème brûlée — when the pan is gently shaken. A skewer will come out coated in fudgy batter from the center, and that is correct.
Cool completely in the pan at room temperature — at least 30 minutes — before refrigerating. The fudgy center sets as it cools but remains dense and sticky. Refrigerate for at least 1 hour; cold kladdkaka is the correct serving temperature. Release the springform, dust the top heavily with icing sugar through a sieve, and serve in thin wedges with lightly whipped cream.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.