Swedish chocolate cake: The recipe for the perfect Kladdkaka

Anyone who has ever visited Sweden will be familiar with the tradition of "fika" - a relaxed coffee break, often accompanied by sweet treats. One of the highlights on every Swedish coffee table is the Kladdkaka - An incredibly moist, almost sticky chocolate cake that gets its special consistency from its short baking time. Crispy on the outside, almost liquid on the inside - this is what a real Kladdkaka should be like!

What makes Kladdkaka so special?

Unlike many classic cake recipes, the centre of Kladdkaka remains unfinished - and that is precisely what makes it so charming. The name "Kladdkaka" translates as "sticky cake", and that describes the cake perfectly. Too long in the oven and it becomes dry, too short and it melts. The trick is to find the point at which the crust is just firm on the outside, while the centre remains temptingly soft.

Whether served warm with vanilla ice cream or cold with cream - Kladdkaka is a delight either way. Our insider tip: serve it with pickled pears to perfectly complement the sweet and chocolaty flavours!

How to make the perfect Kladdkaka:

You need:

• 150 g butter (melted and cooled)
• 200 g sugar
• A pinch of salt
• 40 g cocoa powder
• 1 tbsp vanilla sugar
• 2 eggs
• 125 g wheat flour (type 405)

Preparation:

1. Preheat the oven to 175°C and grease a springform tin (approx. 24 cm).
2. Mix the butter, sugar, salt, cocoa powder and vanilla sugar thoroughly.
3. Stir in the eggs one at a time.
4. Sieve the flour over the mixture and carefully fold in.
5. Pour the batter into the prepared tin and bake for about 10-15 minutes until the surface is firm but the centre is still soft.
6. Leave to cool briefly and enjoy!