This recipe for Swedish Sticky Chocolate Cake (Kladdkaka) comes out of the oven with a crispy top and gooey center with chocolate in every bite.
Course Dessert
Cuisine Dessert
Keyword dessert
Prep Time 5 minutesminutes
Cook Time 25 minutesminutes
Total Time 30 minutesminutes
Servings 8pieces
Ingredients
2eggs
1-1/3cupsugar
5Tbsunsweetened baking cocoa
3/4cupall purpose flour
1/4tspsalt
1tspvanilla
10TbsBarlean's Butter Flavored Coconut Oilmelted
Instructions
Preheat the oven to 325 degrees.
In a medium-sized bowl whisk 1 egg.
Slowly whisk the sugar in with the egg.
Add a mesh strainer to the top of the bowl. Pour in the flour, cocoa powder, and salt. Lift up the strainer and gently shake all the ingredients into the bowl.
Pour the vanilla into the bowl.
Melt the Barlean’s Butter Flavored Coconut Oil then add pour into the flour/cocoa mixture. Whisk to combine.
Cover the bottom of an 8" spring-form pan with parchment/baking paper. Grease the sides so they release easily. Add the batter to the pan.
Bake for 25-28 minutes.
Remove the sides of the pan then let cool. Sprinkle with powdered sugar then cut into 8 pieces. Enjoy!
Notes
Don't have butter flavored coconut oil on hand? Swap out 1:1 for unsalted butter. If you only have salted butter omit the salt.
No springform pan? That's fine, just use a regular pie plate that is well oiled.