This is one of the easiest, quickest, and most versatile cakes I can imagine sharing with you. Yet it’s beautiful, isn’t it? Imagine pulling a chocolate cake out of the oven, the warm, sensual aroma escaping from the open oven door and filling your kitchen. The finished product–kladdkaka, otherwise known as Swedish gooey chocolate cake–enveloped in your potholder-protected hands, sizzles slightly and barely looks done by normal standards, which hints at its moist and gooey center, the most luscious and decadent cake of all.
That’s pretty exciting for a cake that has only handful of ingredients, none of them out of the ordinary. But that’s what happens when you use quality ingredients–such as rich, dark chocolate–and find a recipe that somehow just transforms a few ordinary individual items into something spectacular, working its magic like I talked about the other day.
If you have a couple of dark chocolate bars plus the usual baking arsenal of unsalted butter, eggs, sugar, flour, and baking powder on hand, please bake this cake this week. Once you chop the chocolate–which can be a meditative exercise for those like me who find tranquility in the kitchen–the batter comes together in a matter of minutes, making it the perfect recipe for a weeknight dessert. Just chop the chocolate while the butter is melting on the stove, and then after you add the chocolate to the butter, whip the rest of the batter together. If you’re feeling adventurous, you might even add some sliced pears to the bottom of the pan before carefully spooning in the batter, though you might have to add a little extra baking time.
Kladdkaka: Swedish Gooey Chocolate Cake
Adapted from Scandilicious: Secrets of Scandinavian Cooking
200 grams dark chocolate
200 grams unsalted butter, cubed
4 large eggs
200 grams baker’s sugar
250 grams all-purpose flour
1 teaspoon baking powder
Powdered sugar, for serving (optional)
Preheat the oven to 425 degrees F. Butter a 9-inch springform pan.
Put the butter in a small saucepan and melt over medium heat, stirring occasionally. Meanwhile, chop the chocolate in small pieces–you can use a food processor to do this in minutes, or if you’re not in a rush I suggest taking a couple of minutes to chop the chocolate and savor the experience of baking something special. When the butter is melted, remove from heat and add the chocolate, stirring occasionally, as it melts.
Allow the chocolate to cool a little, then beat the eggs and sugar together with a stand mixer until light and fluffy and stir in the chocolate.
Fold in the flour and baking powder, taking care to preserve the air from the whisked eggs. Pour into the pan and bake for 12 to 13 minutes.*
Allow the cake to cool before removing it from the tin. Dust powdered sugar on top before serving.
*The original recipe stresses the importance of not baking any longer than this, as you want the cake to have a gooey chocolate center. While I’ve had some success experimenting with pan sizes and timing for other cake cakes, I recommend strictly adhering to this recipe’s guidelines. The results are worth it!