Rookie Pan
← All recipes
Sweden, Europe · Kladdkaka

Dulce de Leche Kladdkaka (Swedish × Argentine)

Sweden's fudgy chocolate cake marbled with Argentina's milky caramel, dulce de leche, and finished with a pinch of flaky salt.

ServingsServes 2
Total cooking time28 min
Cooling+ 30 min
DifficultyEasy
About servingsThe centre is underbaked, so the egg may not be fully cooked. For young children, pregnant women or older people, bake 3 to 5 minutes longer.

Method

  1. Preheat the oven to 175 °C (160 °C fan). Line the base of a 14 cm round tin with baking paper and grease the sides thinly with butter. The paper matters here, because dulce de leche sticks.

    Add in this stepUnsalted butter 5 g

  2. Melt the remaining butter in a small pan over low heat for , then let it cool a little.

    Add in this stepUnsalted butter 45 g

    low heat

  3. Whisk the measured egg, sugar and vanilla for 30 seconds, then sift in the flour, cocoa and salt and stir in the melted butter until smooth. There is less sugar than in the classic because the dulce de leche is sweet.

    Add in this stepEgg, beaten (use only the amount shown) 1Sugar 80 gVanilla extract ½ tspPlain flour 30 gUnsweetened cocoa powder 2 tbspSalt 1 pinch

  4. Pour the batter into the tin and drop the dulce de leche (the share shown) in 4 to 6 small spoonfuls over the top. Drag a chopstick or knife tip through in figure-eights just 2 or 3 times to marble it; stir more and the swirls disappear.

    Add in this stepDulce de leche 2 tbsp

  5. Bake in the oven for . Take it out when the edges are set, the centre wobbles slightly and the caramel patches are bubbling and deep golden.

    oven

  6. Cool in the tin for . Warm the rest of the dulce de leche for 10 seconds in the microwave to loosen it, drizzle it thinly over the cake and scatter over the flaky salt.

    Add in this stepDulce de leche 1 tbspFlaky sea salt 1 pinch

Cook's tip

No dulce de leche? A thick shop-bought caramel sauce or milk jam works too. Don't skip the salt; it balances the sweetness. Eaten cold, the caramel turns pleasantly chewy.

Cooking it at camp

Bake it at home and bring it in the tin. Take the drizzle in a small jar and loosen it by standing the jar in warm water.