Kladdkaka (Swedish chocolate cake)
09 April 2026
Difficulty:
Price: Cheap
🔥 650 calories per serving
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While browsing Wikipedia, I discovered the existence of kladdkaka, a Swedish chocolate cake. It is a hybrid between a brownie and a fondant, with a slightly cracked crust and a gooey interior, a specialty of Sweden since the 70s-80s. I looked up a few recipes online and chose to try a recipe by Magnus Nilsson, a Michelin-starred Swedish chef. The recipe is really very simple and quick to make, and kladdkaka can be enjoyed at room temperature or chilled after a stint in the fridge!
Ingredients :
I used the Chocolat Caraïbes from Valrhona : code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
Equipment :
22cm ring
Preparation time: 10 minutes + 20 minutes of baking + cooling
For a cake with a diameter of 22 to 24cm:
Shopping list:
200g of unsalted butter
200g of dark chocolate
4 eggs
250g of granulated sugar
40g of flour
A pinch of salt
Ingredients :
200g of unsalted butter
200g of dark chocolate
4 eggs
250g of granulated sugar
40g of flour
A pinch of salt
Recipe :
Melt the butter and chocolate gently.
Add the eggs, then the sugar, flour, and salt.
Pour the batter into a greased and floured mold or ring with a diameter of 22 to 24cm (in the original recipe, the chef uses breadcrumbs instead of flour).
Bake in the preheated oven at 175°C for 15 to 20 minutes (I left it for 18 minutes). Let it cool completely before unmolding. You can serve it as is, or with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
Ingredients :
I used the Chocolat Caraïbes from Valrhona : code ILETAITUNGATEAU for 20% off everything on the site (affiliate).
Equipment :
22cm ring
Preparation time: 10 minutes + 20 minutes of baking + cooling
For a cake with a diameter of 22 to 24cm:
Shopping list:
200g of unsalted butter
200g of dark chocolate
4 eggs
250g of granulated sugar
40g of flour
A pinch of salt
Ingredients :
200g of unsalted butter
200g of dark chocolate
4 eggs
250g of granulated sugar
40g of flour
A pinch of salt
Recipe :
Melt the butter and chocolate gently.
Add the eggs, then the sugar, flour, and salt.
Pour the batter into a greased and floured mold or ring with a diameter of 22 to 24cm (in the original recipe, the chef uses breadcrumbs instead of flour).
Bake in the preheated oven at 175°C for 15 to 20 minutes (I left it for 18 minutes). Let it cool completely before unmolding. You can serve it as is, or with a scoop of vanilla ice cream or a dollop of whipped cream. Enjoy!
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