Sticky chocolate cake (Kladdkaka) from Fika: The Art of the Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats (page 68) by Anna Brones and Johanna Kindvall

  • natural unsweetened cocoa powder
  • butter
  • blanched almonds
  • cane sugar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on April 03, 2016

    This tasted great (like a fudgey brownie) but I think I need to try it again. First, I used the 9 inch pan called for, but I think you are better off using an 8 inch pan, because it was very thin. I baked the cake for 20 minutes, but I think it may have needed more time because it was really sticking to the bottom of the pan (I greased it) and seemed a bit "too" gooey-even though it is supposed to be sticky.

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