This Swedish cake is a thing of beauty, on the inside and out. It's a traditional recipe that you'll find all over Sweden, and every coffee shop or bakery will have their own version. Nearly flourless, it's fudgy and moist on the inside and crackly on the outside, like a really good brownie. It's usually made with dark chocolate, but my version uses white chocolate for a different twist. NOTE: As this is a Swedish recipe, I've put gram measurements first and highly recommend you use a scale to bake this cake. —Posie (Harwood) Brien
Test Kitchen Notes
For more info on how to riff on this cake, see the full article. —The Editors
one 9" cake
(11 tablespoons) butter
very good quality white chocolate (chopped or in chip form)
(3/4 cup) sugar
(1 1/4 cups) all-purpose flour
zest of one lemon, optional
In This Recipe
Preheat your oven to 350° F. Line a 9-inch round cake pan with parchment, grease it, and dust the inside with sugar, tapping out any excess.
Melt the butter in a saucepan (or in a heatproof bowl in the microwave). Once melted, add the white chocolate and stir until melted and smooth. Let cool slightly.
Beat the eggs and sugar together until VERY light and fluffy, at least 7 minutes in a stand or electric mixer.
Fold in the vanilla extract, then the melted butter/chocolate mixture.
Add the flour and salt and lemon zest (if using) and fold very gently into the batter until just combined—do not overmix. You don't want to deflate the batter.
Pour the batter into your pan and bake for about 20-25 minutes. The cake will look just barely set but take it out! You want it slightly underdone. Let the cake cool fully before slicing.
Dust the top with confectioners' sugar if you like, and sprinkle with berries or pomegranate seeds.