• Swedish Sticky Chocolate Cake (Kladdkaka)
• Ingredients
• Does this sound like a winnner to you? Tell me in the comments.

Can you thik of a better day than Valentine’s day for chocolate cake? I certainy can’t. Unless you count everyday of course.

Did you know dragons love chocolate cake? Well now you do. Meet Truffle, who absolutely loves chocolate cake! She insists I share this recipe with you–for several very good reasons.

Earlier this month we celebrated with friends, who asked me to bring a chocolate dessert. I foung this recipe, which led to me bringing the ooey-gooey-iest chocolate cake I have every had. That’s reason number one.

Resasons number two and three: if you substitute the flour with almond flour/meal, you not only have an awesome gluten free dessert, but one very much like a chocolate biscuit recipe made during the Regency, that Jane Austen and our Blue Order Dragons might have enjoyed!

And finally, with only a handful of required ingredients and one bowl and spoon to mix, this cake is easy and simple on all fronts. What more can you ask of a recipe?

Swedish Sticky Chocolate Cake (Kladdkaka)

Ingredients

for 6 servings

To prepare the pan
• 1 tablespoon butter
• 1 tablespoon cocoa powder

Ingredients
• 1 ⅓ cups sugar
• 2 eggs
• ½ cup flour (substitute almond flour, meal, ground) for something more true to the Regency period)
• ¼ cup cocoa powder
• 1 pinch salt
• ½ cup butter, melted
• 1 tablespoon vanilla extract

Optional Topping
• powdered sugar
• 1 cup berries of choice

Preheat the oven to 350°F (180°C). Line bottom of pan with parchment paper. Optional, but probably a good idea. Grease and coat the pan and cocoa powder.

In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow.

Sift in the flour, cocoa powder, and salt. Fold until thoroughly mixed. Stir in the butter and vanilla. Batter will be very thick.
Pour batter in prepared pan and smooth. Bake for 20 minutes or until the top has hardened. A toothpick test will not work because the center should still be soft.

Cool slightly. Sprinkle with powdered sugar. Add berries (optional).

Store any leftovers in the fridge–not that leftovers are likely, but just in case. Microwave slices 10-20 seconds to warm them serving. The cake is at its ooey-gooey best when warm.

Does this sound like a winnner to you? Tell me in the comments.