*Infomercial voice* Do you like brownies? Do you like making brownies? Do you like making brownies because you get to lick the spoon, and sometimes you “accidentally” are bad at scraping the contents of your mixing bowl into the pan so you can eat more batter out of the bowl?*
Because if you’re the kind of person who purposely underbakes their brownies for the gooey center, oh boy, do I have a recipe for you. It’s called kladdkaka, which is fun to say (though the end of the word gives my Latin boyfriend fiancé pause) and it’s a Swedish dessert made from things you probably already have in the pantry.
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If you go ahead and start your oven right now (350°F or 175°C), you’ll be enjoying this in just twenty-five minutes.
*I really hope it's not just me who feels this way, or else no one is going to want to make this.
To tell the truth, Michael and I never had the opportunity to try this dessert while in Sweden, and I suspect that’s because it is more of a dessert served in the home rather than something you’d typically order at a cafe (That’s all speculation based on my personal experience, though; if you’ve experienced otherwise, I’d love to hear about it!).
The first time I came across this recipe was in the cookbook Fika: The Art of the Swedish Coffee Break by Anna Brones and Johanna Kindvall. I’d put in a purchase request for the book at my local library, and loved it so much I also bought a copy for myself – I highly recommend you do the same! There are so many delightful treat recipes, and plenty of them are quick to make (perfect for when friends come calling unexpectedly!).
At this point, this recipe is so well-loved that my copy of the book automatically opens to this page. But for the sake of convenience, I’ve made a few changes from the original recipe, which calls for grinding whole almonds into flour and warming butter on the stovetop. Here’s how I make kladdkaka in my home (or hem, in Swedish):
HOW TO MAKE KLADDKAKA
Assemble the ingredients (there aren’t too many!). Locate your kitchen scale, because you’re gonna need it (I’m using this model here).
Microwave the butter to melt it; I prefer to heat it until it’s nearly fully melted and give it a quick stir to finish the job. Let it cool while you work on the rest.
Weigh the almond flour/almond meal (I’ve used both to great success) and all-purpose flour. I usually do a 50:50 ratio of almond and white flour, but feel free to use any ratio you’d like, or you can even choose one over the other. I’m all about flexibility in my baking.
Whisk together the eggs and sugar.
Add in the cocoa powder and salt. Valrhona cocoa would be wonderful here, but I use whatever we have on hand. The recipe in Fika recommends sifting the cocoa powder, but I’m usually too lazy to wash another item. Instead, I give the mixture a really vigorous whisking.
Add the flour(s) and butter, and whisk until the batter comes together (it should be slightly thicker than pancake batter).
Grease an 8″ or 9″ round pan, and pour in the batter.
Bake at 350°F for 15-20 minutes. In my oven, the cake is finished after about 18 minutes. It should have a “set” appearance on top but may move just slightly when tipped. Go ahead and take it out at this point, and let it cool.
Most recipes have you chill the cake before eating, but it is impossible for me to resist! Instead, I let it cool to the point where it solidifies a bit, and then slice. Serve with a dollop of whipped cream, crème fraîche, or your favorite ice cream, and then go back for seconds!
KLADDKAKA RECIPE
Adapted from Anna Brones and Johanna Kindvall's Fika: The Art of the Swedish Coffee Break Yield: one 8- or 9-inch cake
Ingredients
70 grams (or 2.5 oz) total almond meal, almond flour, and/or all-purpose flour (any combination)*
1/2 cup (1 US stick, 113 grams or 4 ounces) butter
2 eggs
200 grams (7 ounces, or 1 cup) natural cane or granulated sugar
35 grams (1.25 ounces, or 1/3 cup plus one Tablespoon) unsweetened cocoa powder of your choice
1/4 teaspoon fine sea salt
Directions
Preheat your oven to 350°F (that’s about 175°C), and grease an 8- or 9-inch round baking dish.
Heat the butter in the microwave until just melted (do not let it overheat), and set aside to cool.
Add eggs and sugar to a large mixing bowl, and whisk until well combined. Add the cocoa powder and salt, and whisk until no clumps remain. Fold in the flour(s) and melted butter, and stir until just combined, and no dry ingredients are visible (over-mixing here creates a tough cake).
Pour batter into your prepared pan and bake on the middle oven rack for 15-20 minutes. The cake is finished when the batter appears “set” and moves only slightly when tilted. Allow to cool on a cooling rack until ready to serve.
The cake will keep for at least three days in the refrigerator, though we’ve never needed to store it that long!
*Edit for 2022: I’ve recently tested this with walnut flour, and while not traditional, it is delicious
What’s your favorite Swedish dessert?
