Kladdkaka (Swedish Chocolate Cake)
Description
The fastest, most foolproof dessert in the firehouse arsenal—designed to crush a chocolate craving in record time with minimal cleanup. This Swedish-inspired masterpiece is a "sticky cake" that perfectly balances a crisp, crackly top with a dense, molten, fudgy center. Because this version is entirely gluten-free, it’s a versatile win that ensures no member of the crew is left out when the tray hits the table. Requiring only a few pantry staples and one bowl, it’s the ideal last-minute reward after a long day. Pairs exquisitely with a scoop of vanilla ice cream or a dollop of whipped cream; serve it warm for a decadent, gooey experience that will have everyone asking for the recipe.
- Cook Time: 30 minutes
- Servings: 8
Ingredients
- 1/2 cup of butter (1 stick)
- 1/2 cup of cocoa powder
- 1 3/4 cups of sugar
- 1 cup gluten free flour substitute (1:1, or follow the directions on flour substitute)
- 1 tsp vanilla extract
- 3 eggs, lightly whisked
- Powdered sugar for garnish
Instructions
- Step 1 - Preheat oven to 355F
- Step 2 - Line 7-9 inch springform pan with parchment paper, grease paper and sides
- Step 3 - Add cocoa, sugar, gluten free flour, and vanilla to room temperature butter, mix
- Step 4 - Add eggs and stir until well combined
- Step 5 - Pour mixture into cake pan and bake for 20-25 minutes (until the top is set but will crack under a slight pressure)
- Step 6 - Pull from oven and let cake cool in pan
- Step 7 - Dust with powder sugar and serve