Dish

Kladdkaka

Kladdkaka is made with a simple batter that includes flour, sugar, cocoa powder, eggs, and butter. The cake is baked until the edges are set but the center is still soft and runny. It is typically served warm with a dusting of powdered sugar or whipped cream. This dessert is perfect for any occasion and is sure to impress your guests.

European cuisine› Northern European cuisine› Nordic cuisines› Swedish cuisine

Dessert› Cake› Chocolate Cake

Origins and history

Kladdkaka originated in Sweden and is a popular dessert in Scandinavian countries. The name kladdkaka translates to "sticky cake" in English, which refers to the gooey center of the cake.

Dietary considerations

This dessert is not suitable for individuals with lactose intolerance or gluten sensitivity. It is also high in calories and sugar, so it should be consumed in moderation.

Variations

Variations of kladdkaka include adding different flavors such as coffee, vanilla, or orange zest. Some recipes also call for a filling in the center of the cake, such as raspberry jam or Nutella.

Presentation and garnishing

Kladdkaka can be presented in a variety of ways, such as on a plate with a dusting of powdered sugar or cocoa powder, or in a ramekin with a scoop of ice cream on top. Garnishes such as fresh berries or mint leaves can also be added for a pop of color.

Tips & Tricks

To ensure that the center of the cake is still gooey, be sure not to overbake it. The cake should be removed from the oven when the edges are set but the center is still jiggly. Let the cake cool for a few minutes before serving to allow the center to set slightly.