This is a Swedish recipe for Kladdkaka, otherwise known as sticky chocolate cake because it's lovey and gooey inside. This is a one-bowl recipe that comes together quickly with only a few pantry staples.
Crack the eggs in a large bowl and mix in the sugar. Mix it by hand! Don’t use an electronic whisk – as the cake won’t turn as sticky.
Mix the dry ingredients and add it to the large bowl and add the melted butter as well.
Combine it even and pour the batter in a baking pan and bake in the oven for 12 minutes (exact!).
Sprinkle some icing sugar before serving. I like to serve kladdkaka cold – so I leave it in the fridge for at least an hour but you can serve it hot as well. Add some vanilla ice cream or whipped cream and serve it with some berries such as strawberries.
When you try to measure the flour, make sure to not pack the flour in the measuring spoon – it shouldn’t be compact as you might get more flour than necessary and your kladdkaka will turn out denser.