Swedish “Sticky” Chocolate Cake | Christopher Kimball’s Milk Street

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A gooey center and short ingredient list make for a sensational—and sticky—cake

Swedish “Sticky” Chocolate Cake

45 minutes 20 minutes active, plus cooling

Swedish “Sticky” Chocolate Cake

This gooey-centered chocolate cake, a popular sweet in Sweden, is called kladdkaka, which translates as “sticky cake.” With only seven ingredients and an easy dump-and-stir mixing method, what’s not to love? For our version, we brown the butter to add a subtle nuttiness, and we use brown sugar for its molasses notes. The cake can be served warm or at room temperature. Top slices with whipped cream, ice cream or gelato.

10-12

Servings

Tip

Don’t whisk the eggs into the cocoa-sugar mixture while the mixture is still hot or the eggs may begin to cook on contact.

45 minutes

20 minutes active, plus cooling

Ingredients

  • sticks (12 tablespoons) salted butter, cut into 12 pieces

  • ½

    cup (40 grams) unsweetened cocoa powder, plus more to serve

Directions

  1. 01
    Heat the oven to 325°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray and line the bottom with a round of kitchen parchment.

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