Squidgy White Chocolate Cake (Kladdkaka)


Test Kitchen-Approved

Author Notes: 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

Food52 Review: For more info on how to riff on this cake, see the full article.The Editors

Makes: one 9" cake

Ingredients

  • 150 grams (11 tablespoons) butter
  • 150 grams very good quality white chocolate (chopped or in chip form)
  • 2 eggs
  • 150 grams (3/4 cup) sugar
  • 2 teaspoons vanilla extract
  • 150 grams (1 1/4 cups) all-purpose flour
  • 1/2 teaspoon salt
  • zest of one lemon, optional
In This Recipe

Directions

  1. 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.
  2. 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.
  3. Beat the eggs and sugar together until VERY light and fluffy, at least 7 minutes in a stand or electric mixer.
  4. Fold in the vanilla extract, then the melted butter/chocolate mixture.
  5. 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.
  6. 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.
  7. Dust the top with confectioners' sugar if you like, and sprinkle with berries or pomegranate seeds.

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Reviews (12) Questions (1)

12 Reviews

Kristin December 11, 2018
I made this with Guittard milk chocolate and cut the sugar back to 1/2 cup. Most successful. :)
 
Mary B. September 23, 2018
Cool in pan on rack(how long)? Remove cake from pan when? Flip cake back onto another rack so top remains top?
 
Heidyval May 21, 2018
how many calories?
 
Windischgirl April 6, 2018
This version was rich! I thought it was a bit sweet (my son thought it could be sweeter, LOL) but very tasty in thin slices and I liked the raspberry accents I added. I've been nibbling on the leftovers every night, and it's rather like a fudge cake at the moment (but that could be from storing it in the fridge).<br />My memories of kladdkaka are of a cake that is even more sticky and runny, like a mud pie, but my Kladdkaka baker--my daughter--is abroad at the moment, so I have no access to the recipe she's stored in her brain. Maybe when she returns we'll do some comparisons?
 
Windischgirl April 1, 2018
Substitution Queen strikes again! I’m currently baking a dark chocolate version (65% Swiss chocolate). I subbed 1 tsp orange water for 1 tsp of vanilla, zest of 1/2 a tangerine for the lemon zest, and used WW pastry flour. Brushed my pan and parchment with Magic Pan Release and dusted with cocoa powder. It’s in the oven now. Going to serve it with raspberry purée, fresh raspberries, and whipped cream.
 
Madelyn S. April 5, 2018
Well. How did it turn out! Did the<br />Well how did it turn out? Where you glad you used pastry flour?<br /><br />
 
Teresa April 6, 2018
Yummm I have to try this
 
Jennifer S. March 31, 2018
I have a rectangular tart pan with a removable bottom. Could I use that for this recipe? Or should it be a solid bottom because it's batter. (Probably a stupid question, lol.)
 
Windischgirl April 1, 2018
Jennifer, you should be fine with the tart pan if it’s greased and lined with parchment. The batter is thick and spreadable (mine’s in the oven now).
 
Jennifer S. April 1, 2018
Thanks! I chickened out and used a pie pan instead. (And dark chocolate!) It smells divine, though! I'm bringing it to Easter dinner along with this: https://food52.com/blog/13595-creme-caramel-meets-rice-pudding-in-this-tuscan-dessert?utm_content=buffer0bf6b&utm_medium=SocialMarketing&utm_source=Facebook&utm_campaign=Social<br />
 
Steve March 28, 2018
You did not include instructions on when to incorporate the chocolate into the batter.
 
Author Comment
Posie (. March 28, 2018
Ha that would be helpful now wouldn’t it?! All fixed, thanks for pointing that out.