This simple chocolate cake is apparently ubiquitous across Sweden.
I haven't visited Sweden yet, so I think I should probably do a serious research trip soon to confirm that.
But in the meantime, I can make kladdkaka at home in approximately two seconds. (Or half an hour, which is the equivalent of two seconds in the cake-baking world.)
Kladkakka is the original Swedish word and it's pretty fun to say. Kladdkaka is sticky and dense with ground hazelnuts and practically breathes chocolate. It also has a fudgy centre. In other words, it's just what I want in a quick weekend dessert.
The original recipe in the lovely Fika calls for unroasted almonds ... but hazelnuts are my very favourite nut, so I went with them. I also roasted them first because a roasted hazelnut is the ultimate hazelnut.
This cake seems pretty forgiving, though – I think you couldn't go wrong with roasted or unroasted almonds, hazels or walnuts, or even a combination of all three.
Kladdkakka also has the fun option of sprinkling poppy seeds on top! How unexpected is that? That's why I love these recipes from other parts of the world. I didn't have any poppy seeds in the house, but I'll definitely put them on next time.
So, if you have some nuts and cocoa, go ahead – make kladdkaka!
one year ago: ginger meringues
two years ago: hazelnut cacao nib granola
three years ago: japan in pictures
sticky chocolate cake (kladdkaka)
slightly adapted from fika by anna brones and johanna kindvall
note that this recipe halves beautifully
1/2 c. (71 g., 2.5 oz) hazelnuts, if possible roasted and rubbed in a tea towel until their skins come off*
1/2 c. (113 g., 4 oz) butter
2 eggs
1 c. (198 g., 7 oz) sugar
1/3 c. + 1 tbsp. (28 g., 1 oz) unsweetened cocoa powder
1/4 tsp. salt
3 – 4 tsp. poppy seeds (optional)
Preheat the oven to 350 degrees Fahrenheit (175 Celsius). Grease a 9-inch (23-centimetre) springform pan.
Put the nuts in a food processor and grind until almost fine.
Melt the butter. Set aside to cool.
Whisk the eggs and sugar together in a bowl. Stir in the cocoa powder and salt. Then add the almonds, then the slightly-cooled butter. Stir until smooth.
Pour into the prepared pan. Sprinkle the top evenly with poppy seeds. Bake 15 to 20 minutes, until it's set on top but still a bit sticky inside. To check this, carefully lift one side of the pan. It's done if it doesn't move. If it still looks runny, let it bake a little longer.
Cool before serving – either alone or with a dollop of whipped cream.
*The original recipe calls for unroasted almonds. I think walnuts would be good too.
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