Makes: 1 cake • Time: 45 minutes
Kladdkaka (a literal translation of sticky cake in Swedish) is one of the most popular accompaniments to the traditional fika coffee break. True to its name, kladdkaka is crisp on the outside and almost runny on the inside, so be sure to watch the cake in the oven to avoid over baking it!
- 2 sticks butter
- One 2.4 oz. package Nordic Fudge fudge
- 2 cups flour
- 1 cup sugar
- 1 cup cocoa powder
- 4 tsp. baking powder
- 2 tsp. Löfbergs coffee grounds
- ¾ tsp. salt
- ¼ cup Mörsjö Deli flatbread crisps, crumbled
- 4 eggs, whisked
- 2 Tbsp. powdered sugar, for serving
- Whipped cream, for serving
1. Preheat the oven to 350°F. Grease a springform or cake pan with butter or nonstick cooking spray.
2. In a small saucepan over medium-low heat, heat the butter and fudge. Whisk together until completely melted and homogenous, then allow to cool.
3. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, coffee, and salt. Add the butter mixture and mix well using a rubber spatula. Stir in the flatbread crisp crumbs, add the eggs, and mix until just combined.
4. Pour the batter into the prepared springform pan and smooth the top using a rubber spatula. Bake until a toothpick inserted into the edge comes out clean but the center remains undercooked, about 20 minutes. Allow to cool.
5. Flip the cake onto a serving plate, sprinkle with powdered sugar, and serve with whipped cream. The cake is good slightly warm or at room temperature.
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