Indulge in a Sticky White Chocolate Kladdkaka: A Swedish Fika Treat

If you're craving a dessert that is both rich and easy to make, Kladdkaka is the answer. This Swedish treat, known as Sticky Chocolate Cake, has won hearts worldwide with its gooey centre and chocolatey taste. Today, I'm excited to share my variation that replaces traditional dark chocolate with creamy white chocolate ... and sticky and chocolatey it most definitely is.

The combination of melted white chocolate and butter creates a base that results in a soft, sticky texture that you simply cannot resist. Perfect for your next fika—a sweet Swedish tradition of enjoying coffee and cake—this Kladdkaka is sure to impress friends and family.

A Bit About Kladdkaka

Originating in Sweden, Kladdkaka is a dessert often enjoyed during fika breaks. Its gooey, sticky centre and slightly crisp outer layer make it a favourite. Kladdkaka is a staple in Swedish homes and is frequently served with whipped cream or fresh berries.

The term "kladd" translates to "sticky" in Swedish, aptly reflecting the texture of this delightful cake. This straightforward recipe uses just a few ingredients yet delivers maximum flavour.

Recipe

• 150g butter

• 150g (5 oz.) good-quality white chocolate, broken into pieces

• 2 eggs

• 200g (1 cup) caster sugar

• 150g (1 cup) plain flour

• A pinch of salt

• 2 teaspoons of vanilla extract

• 1/2 teaspoon of grated lemon zest

  
  

Step-by-Step Method

Preheat the Oven

Start by preheating your oven to 180°C (350°F) or Gas mark 4. The right oven temperature is crucial for achieving the perfect Kladdkaka.

Melt the Butter and Chocolate

In a saucepan over low heat, melt the butter until fully liquefied. Remove from heat and stir in the broken white chocolate pieces until they melt completely, resulting in a smooth, glossy mixture. Set this aside for later.

Beat the Eggs and Sugar

In a mixing bowl, beat the eggs and caster sugar until pale and fluffy. Using a stand mixer is the easiest option, but a hand-held electric whisk works too. Aim for an airy mixture, which typically takes about 4 minutes of beating.

Combine the Ingredients

In another bowl, sift together your plain flour and salt. Next, gently fold these dry ingredients into the egg and sugar mixture. Add the zesty lemon and the melted chocolate-butter mixture and vanilla extract, folding everything together until well combined. Ensure there are no pockets of flour left.

Prepare to Bake

Pour your mixture into a prepared cake pan. A 23-cm (9-inch) springform or loose-bottom cake pan, greased and lined with baking parchment, will work best.

It is essential to bake the Kladdkaka immediately after pouring the batter, as this helps maintain its signature sticky texture.

Baking Time

Place the cake in your preheated oven and set a timer for 15 to 17 minutes. Monitor it closely; you want the edges fully baked while the middle remains gooey. If the center wobbles a bit, it likely needs more time. A useful tip is that a skewer inserted about 2 cm (3/4 inch) from the edge should come out clean, while the center should still be soft and sticky.

Let it Cool and Serve

Once baked to perfection, take the cake out of the oven and cool it in the pan for a few minutes. This allows the cake to set, making it easier to remove from the pan.

After cooling, you can serve the Kladdkaka warm or chill it in the fridge for a different texture. It pairs beautifully with a dollop of whipped cream or a sprinkle of fresh berries, which add a refreshing tartness.