Kladdkaka! As much fun to eat as it is to say.
Total Time: 1 hr. 35 min
Prep Time: 10 min
Cook Time: 25 min
Cool Time: 1 hr.
- 4 oz. unsalted butter (1 stick)
- 8 oz. granulated sugar (approximately 1 cup)
- 4 oz. eggs (2 large eggs), room temperature
- 2 oz. all-purpose flour (approximately ½ cup)
- 0.85 oz. natural unsweetened cocoa powder (approximately ¼ cup)
- 1/8 tsp salt
- 2 tsp vanilla extract
- 8 oz. heavy whipping cream
- 2 tsp. granulated sugar
- 1 tsp. vanilla extract
- 6 oz. raspberries
- Fresh mint
- Preheat the oven to 325 degrees Fahrenheit.
- Grease a 9-inch pie pan with softened butter or nonstick cooking spray.
- Melt the unsalted butter and allow to cool slightly.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs and sugar together for 5 minutes.
- Sift the flour, cocoa powder, and salt into the egg mixture. Gently fold until just combined.
- Add the butter and vanilla extract and stir until just combined.
- Pour the mixture into the prepared pie pan.
- Bake for 20-25 minutes or until the top is set and the center is still gooey and slightly set.
- Place on a wire rack to cool for at least 1 hour – as it cools, the top will collapse.
- While the kladdkaka cools, make the whipped cream. Combine the heavy cream, sugar, and vanilla extract in a large bowl. Whip until stiff peaks form.
- Serve the kladdkaka warm or place in the refrigerator and serve cold. Top with whipped cream, raspberries, and mint when serving. Cover leftovers and store in the refrigerator.
Kladdkaka is a Swedish dessert that is a cross between chocolate cake and fudgy brownies. A crunchy top crust is formed by beating eggs with sugar, which produces a thin layer of meringue when baked.
If you’ve made my brownie recipe, you’ll notice it’s very similar. I used this recipe as a base; just removed the leavening agents and some of the extra chocolate. The other main difference is the technique in which the ingredients are incorporated.
And speaking of ingredients – here they are! All-purpose flour, salt, cocoa powder, vanilla extract, unsalted butter, eggs, and granulated sugar. For the topping, we have raspberries, fresh mint, and heavy whipping cream.
Melt the butter and allow to cool while we work on the rest of the filling.
Add the sugar and eggs to the bowl of a stand mixer fitted with the paddle attachment.
Beat on low speed until combined.
Then continue beating on high speed until lightened in color – about 5 minutes.
Sift in the flour, cocoa powder, and salt.
Gently fold in the dry ingredients until just combined.
Then add the melted butter and vanilla extract.
Mix until just combined.
Pour the tasty mixture into a greased 9-inch pie pan. Bake for about 25 minutes at 325 degrees Fahrenheit or until the top has set and the center has slightly set.
Unfortunately there isn’t a great way to tell when this is done… the toothpick test doesn’t work here because the center is meant to be gooey. After 20 minutes, I begin to watch it. Give the pan a shake; if it is almost set it’s done!
Place on a wire rack and allow to cool for at least 1 hour. As it cools, the top will collapse This is perfectly normal… since there are no leavening agents there is not much structure to support the top.
As the kladdkaka cools, make the whipped cream. Combine the heavy whipping cream, sugar, and vanilla extract in a bowl.
Whip until stiff peaks form and refrigerate until ready to serve.
Serve this delicious dish warm or place in the refrigerator and serve cold.
Just before serving, top with whipped cream, raspberries, and mint.
This has a very gooey center, so don’t worry if it still seems raw when you cut into it.
This dessert really is one of my favs! Really easy to make and incredibly delicious. How can you go wrong with chocolate, whipped cream, and raspberries?
If there are any leftovers (highly unlikely), cover and store in the refrigerator.
If you don’t happen to have heavy whipping cream on hand, vanilla ice cream makes an excellent substitute. I hope you give this recipe a try – I promise you won’t be disappointed! 😀