This gooey-centered chocolate cake, a popular sweet in Sweden, is called kladdkaka, which translates as “sticky cake.” With only seven ingredients and an easy dump-and-stir mixing method, what’s not to love? For our version, we brown the butter to add a subtle nuttiness, and we use brown sugar for its molasses notes. The cake can be served warm or at room temperature. Top slices with whipped cream, ice cream or gelato.
Don’t whisk the eggs into the cocoa-sugar mixture while the mixture is still hot or the eggs may begin to cook on contact.
Start to finish: 45 minutes (20 minutes active), plus cooling
Servings: 10 to 12
—Rose Hattabaugh
Ingredients:
- 12 tablespoons (1½ sticks) salted butter, cut into 12 pieces
- 40 grams (½ cup) unsweetened cocoa powder, plus more to serve
- 249 grams (1¼ cups) packed dark brown sugar
- 4 large eggs
- ½ teaspoon kosher salt
- 98 grams (¾ cup) all-purpose flour
- 75 grams (½ cup) chocolate chips
Heat the oven to 325°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray and line the bottom with a round of kitchen parchment.
In a medium saucepan over medium-high, cook the butter, stirring, until the milk solids at the bottom of the pan are browned and the butter has a nutty aroma, 1 to 3 minutes. Whisk in the cocoa and sugar until smooth; transfer the mixture to a medium bowl and let cool until barely warm to the touch.
One at a time, whisk the eggs into the cocoa-sugar mixture, followed by the salt. Whisk in the flour, add the chocolate chips and stir until evenly distributed. Spread the batter evenly in the prepared pan. Bake until the edges of the cake spring back when lightly pressed, 30 to 35 minutes. Cool in the pan for 30 minutes, then remove the pan sides. Serve dusted with cocoa powder.
