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Swedish gooey chocolate cake (Kladdkaka) from The Nordic Cookbook (page 596) by Magnus Nilsson

  • cocoa powder
  • butter
  • sugar
  • vanilla sugar
  • soft wheat flour

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Notes about this recipe

  • thekitchenchronicles on March 10, 2018

    This worked really well for me- it was very thin and gooey, almost like an underbaked brownie, which I loved. Also really easy to make. I think baking time is pretty key- I could see this going from gooey to dry and unimpressive in a minute.

  • Yildiz100 on November 25, 2016

    I baked this and another kladdkaka recipe in the same evening. This was definitely the loser. It came down to the flour, I think. Most kladd kaka recipes call for much less proportionately. This cake was kind stodgy, heavy, and not nearly gooey enough. This was the winning recipe: http://scandinavianfood.about.com/od/cakerecipes/r/Kladdkaka.htm This one was almost perfect, but needed less time in the oven. I baked it for 20, but will try 18 next time.

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Reviews about this recipe

  • Kitchen Chronicles

    The cake is extremely dense- gooey, in fact, as the recipe title suggests. And I’ll concede that, texture aside, using a more richly flavored chocolate could make the cake a little bit over the top...

    Full review