Description
Kladdkaka sounds funny, but this Swedish Sticky Cake is very tasty. It is easy to make and includes a delicious raspberry sauce.
Ingredients
Scale
- 1 ¼ cup granulated sugar
- ½ teaspoon salt
- ½ cup cocoa powder
- 1 stick butter melted, but not hot, plus more for greasing spring pan
- 2 eggs
- 1 teaspoon vanilla
- 1 cup sifted flour
- Powdered Sugar (optional)
- Raspberry Sauce (recipe below)
For Raspberry Sauce:
- 6 ounces raspberries
- ½ cup sugar
- 1 Tablespoon Lemon Juice
- 1 Tablespoon corn starch
- ¼ cup water, room temp or cold
Instructions
- Add egg, sugar, and vanilla to large bowl and mix until smooth
- Then add butter, cocoa and salt. mix.
- Add flour and combine.
- Mix with mixer paddle in KitchenAid for 1.5 minutes on low or by hand with mixer for a 4-5 minutes
- Spread in a 9-inch springform pan greased with butter.
-
Bake at 350° Farhenheight for 18 minutes — 15-17 if you want it EXTRA gooey
- Remove from oven, cool for 30 minutes
- Remove from springform pan, top with raspberry sauce(optional) and serve
For Raspberry Sauce:
- Crush raspberries in a medium sauce pan
- Add ½ cup sugar and lemon juice. Heat over medium heat until sugar is completely combined and just at a simmer
- In a separate container add water to cornstarch and mix
- Pour water mixture into simmering pan and mix well, allowing it to hit a simmering temperature. It should thicken.
- Cool and serve over Kladdkaka
Notes
- Use a springform pan for the best results.
- We cook for 18 minutes on the center rack, but the cake will get a bit gooier if you cook between 15-17.
- Make sure to allow for a proper cooling time.
- Raspberry sauce is optional, but any good chocolate topping would be great. Ice cream, whipped cream, or even just a dab of cream would be good on this recipe.
- Store in refrigerator once cooled.
- Calorie count INCLUDES 1/8 of the raspberry sauce