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Sweden, Europe

Kladdkaka

Sweden's favourite sticky chocolate cake: a thin crisp top over a gooey, fudgy centre, made in one bowl in about 30 minutes.

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

Method

  1. Preheat the oven to 175 °C (160 °C fan). Grease a 14 cm round tin (an ovenproof ramekin for one serving) thinly with butter; lining the base with baking paper makes it easy to lift out.

    Add in this stepUnsalted butter 5 g

  2. Melt the remaining butter in a small pan over low heat for . As soon as it has melted, take it off the heat and let it cool a little; if it is too hot it will cook the egg.

    Add in this stepUnsalted butter 45 g

    low heat

  3. Whisk the egg, sugar and vanilla in a bowl for about 30 seconds, just until combined. Don't whisk in air: kladdkaka should be dense and fudgy, not fluffy.

    Add in this stepEgg, beaten (use only the amount shown) 1Sugar 100 gVanilla extract ½ tsp

  4. Sift in the flour, cocoa and salt and stir with a spatula, then pour in the melted butter and stir until the batter is smooth and glossy. Stop as soon as no dry flour is visible.

    Add in this stepPlain flour 30 gUnsweetened cocoa powder 2 tbspSalt 1 pinch

  5. Pour the batter into the tin, level the top and bake in the oven on the middle shelf for . It is ready when the edges are set and the top has a thin crust but the centre still wobbles slightly; a skewer in the middle should come out with sticky batter on it. Overbake it and you get an ordinary brownie.

    oven

  6. Let it cool in the tin for at least ; the centre firms up into a fudgy layer as it cools. Meanwhile, whip the cream to soft peaks. Dust the cake with icing sugar through a sieve, cut into wedges and serve with the whipped cream.

    Add in this stepWhipping cream 60 mlIcing sugar 1 tsp

Cook's tip

Ovens vary, so check 2 minutes early the first time you bake it. A night in the fridge makes it even fudgier. In Sweden people use 1 teaspoon of vanilla sugar instead of extract.

Cooking it at camp

Bake it at home and carry it wrapped in its tin; it keeps for two days at room temperature. To bake at the campsite, set the tin on a small rack inside a lidded cast-iron pot and put coals on the lid too, so heat comes from above and below. Timing is hard to judge, so test often with a skewer.