Kladdkaka (aka Swedish Sticky Chocolate Cake) is one of Sweden's most beloved (and easy!) desserts; and every chocolate lover's dream come true!
Preheat oven to 325˚F. Spray an 8-inch round or square cake pan with baking spray or grease the pan with butter and then dust with flour. Line the bottom of the pan with a round (or square) of parchment paper. Don't omit this or the cake will be difficult to remove from the pan.
10. Cool for several hours, then refrigerate for 30 minutes before removing from the pan.
To remove, run a thin-bladed knife around the outer edges of the cake. Invert pan onto a dinner plate and, holding the plate and pan together, give it a good shake downwards. If the cake doesn’t release, go around the edges again with a knife then repeat with inverting cake. Once the cake is released, invert again so that truffle layer is on the top.
Serve with Easy Raspberry Coulis and a dollop of whipped cream, if desired.
See Café Tips above for more detailed instructions.
Recipe adapted from Carrots and Spice.