One of the things I miss the most about living in Berlin is my little group of amazing friends. From that group comes one of my favorite people in the world—we’ll call her Girl Swede. She and I used to bake together a lot and she taught me so many of her Swedish traditions and makes the most amazing Swedish treats. This Sticky Cake was the first thing she ever made for me and I was hooked! Girl Swede correctly explained that it was such an easy and quick treat to make and it is commonly enjoyed during Fika (a Swedish coffee break that is accompanied by delectable pastries). So, if you are wanting a super simple but decadent, chocolatey, chewy, kind of sticky treat–make this. I guess you could also invite others to join you, instead of hoarding this all to yourself but, I’ll let you decide…

Swedish Sticky Cake, a.k.a. Kladdkaka

Ingredients

• 1⁄2 cup all-purpose flour
• 1⁄4 cup unsweetened cocoa powder
• 1 pinch salt
• 2 eggs
• 1 1⁄3cups white sugar
• 1tablespoon vanilla extract
• 1⁄2cup butter, melted

Directions

1. Preheat oven to 300ºF. Lightly grease an 9-inch cake pan.
2. Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared cake pan.
3. Bake on the lower rack (important!) of the preheated oven for 30 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. The cake is equally delicious if served warm or cold, find your sweet spot! Also, this can be good garnished with ice cream or whipped cream or powdered sugar dusted on top—I like how this is like a brownie and I’m a purist, so I served it plain.

Original Swedish recipe found here.
This American version was found from here and very slightly adapted.

-CK 1.0