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Slice of dark chocolate Kladdkaka with white lemon glaze
Sticky chocolate cake with lemon glaze

Kladdkaka: Swedish Sticky Chocolate Cake with Lemon Glaze

Author: Flavelo
Recipes Quick Meals Cakes and Desserts
The unique texture of Kladdkaka—crisp on top, gooey in the middle—is achieved by omitting leavening agents (baking powder/soda) and minimizing air incorporation. High sugar and fat content inhibit gluten formation, resulting in a dense, brownie-like structure that is technically underbaked to maintain a fudge-like center.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 8 servings
🔥 Calories 350 kcal
🌍 Cuisine Swedish

Ingredients

Equipment Needed

  • Springform Pan: Makes removal easy, though you can also serve it straight from a pie dish.
  • Manual Whisk: Do NOT use an electric mixer. Aerating the eggs ruins the dense, fudge-like texture.

Allergen Information

⚠️ Gluten
⚠️ Dairy
⚠️ Eggs

Instructions

1 ✓

Melt butter. Whisk eggs and sugar just until combined.

Tip: Do NOT use an electric mixer. We want to avoid aerating the eggs, which would create a sponge cake texture instead of a dense sticky cake.
2 ✓

Fold in dry ingredients and butter. Pour into a greased pan.

Tip: Fold gently. Overworking the flour activates gluten, turning the tender crumb into a rubbery, tough texture.
3 ✓

Bake at 350°F (180°C) for 15-20 minutes. The center should wobble like Jell-O.

Tip: Carry-over cooking is real. If the cake looks fully set in the oven, it will be dry by the time it cools. Trust the wobble.

Recipe FAQ

It looks undercooked.
It should! If it's firm in the oven, it will be dry on the plate. Trust the wobble.
Can I add nuts?
Yes, walnuts or pecans are a great addition.
Serving?
Traditionally served with whipped cream or vanilla ice cream to cut the richness.

Ingredients

  • 1.25 cups Sugar
  • 1 stick Butter (melted)
  • 2 large Eggs
  • 1 cup All-Purpose Flour
  • 0.5 cup Cocoa Powder (good quality)
  • 1 pinch Salt (Crucial!)
  • 1 tsp Vanilla Extract