Kladdkaka

Oh my goodness, this cake is both super easy and very delicious. It comes from Sweden, and more specifically from Fika: The Art of the Swedish Coffee Break by Anna Brones and Johanna Kindvall. Some modifications made (partly because I like things extra chocolatey).

Kladdkaka is “sticky cake” – it’s not tremendously sticky, but pretty sweet. Having the extra chocolate nicely balances the sweetness.

The original recipe has the baker grinding the almonds, but I used almond flour.

Ingredients

71 grams (scant 1/2 cup) almond flour
1/2 cup butter, melted
2 eggs
1 cup white sugar
1/2 cup cocoa powder
1/2 tsp salt

Instructions

Preheat oven to 350F. Grease a 9" springform pan. 

Melt the butter and set aside to cool.

In a bowl, whisk together the eggs and sugar. Add the cocoa powder and salt. Add the almonds, followed by the slightly cooled butter. Stir until fully mixed. Pour into pan. 

Bake for 15-20 minutes. Test for doneness by tilting the pan slightly - if it appears runny, it needs more time; if it is set, the cake is done. 

Let cool before serving.  

The Verdict

This cake is easy to whip together for a weeknight meal. It’s great served with a bit of whipped cream on top. I’ve made this recipe many times, and it always turns out well, even if I’m putting it together on the fly amid making other dishes.

Try this easy cake and tell us if you agree that it is the best fast dessert you can make!