Kladdkaka translates to “sticky cake” in Swedish, and it’s a beloved classic for a reason.

This gooey chocolate cake is a Swedish favorite, known for its under-baked, fudgy center and thin, crackly crust. It’s incredibly popular because it takes only minutes to make and requires just 15 minutes in the oven. For the perfect texture, the edges should be set, and the top just starting to crust over.

In Sweden, many people serve it warm and slightly runny with a scoop of vanilla ice cream, capturing that molten, gooey texture.

Personally, I prefer letting it chill in the fridge for an hour or two, transforming it into a rich, fudgy delight that’s almost brownie-like. Whichever way you choose, make sure to use a high-quality dark cocoa powder for the best flavor.

With love from Sweden,

Manuela xoxo



 

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