The internet fed me this youtube video tonight of Kladdakaka - Swedish Sticky Cake. You just dump the ingredients into the baking dish and stir it all up. It takes about 5 minutes to mix up & 25 to bake.
It should be crispy round the edges but still wobbly in the centre.
Looks delicious!
Yummmm! Chocolate for the win!!
Attempt #2 is in the oven, this time with 1/2 butter & 1/2 olive oil, 200 grams of sugar down from 250, & a bit of high-protein bessam flour subbed in to see if that flavour is detectable.
ETA baked an extra few minutes, it’s still quite dense & sticky. Barely any taste difference.
Just finished a huge Easter dinner but there is no cake left at all for dessert!
I put another one in the oven. These kids are something else.
This balsamic reduction for the brussel sprouts turned into toffee in the fridge.
OMG you guys… 
My family would have done the same when our sons still lived at home!
lol, BOYS! I’m on the way out for ingredients. I’m going to stick protein in it somehow, peanut butter, walnuts, we’ll see what else.
The store was out of powdered sugar so we made our own with regular granulated white sugar & a spice mill. I can make this from memory now.
Kid asked me for the recipe this aft. I texted it, from memory!
Look what happened, lol.
Well now all I can think about is cake, thanks.
I do love both of those creators. Thanks for the share!
I made it again! This is the 6th pan in 5 days.
@Edel here is the brownie recipe, it is delish!
I’ll be making this tomorrow. How did the 200g sugar work out? I like things somewhat less sweet.
It was still more sweet than I like, to be honest. Everybody else loved it though. Today I had a bite of a different dessert treat & could not even believe the incredible sweetness, I found nearly inedible. I think my tastes are skewed from the norm. All that to say, 200g will be plenty. If anybody likes sweeter, dust over the top with powdered sugar.
I tried the recipe again with bakers chocolate melted with the butter as we’re out of cocoa powder now. I’ve been baking at 355c for 30 mins since 25 was very pudding-like but this version took about an hour to firm up! I will need to reduce butter & increase flour next time I use solid chocolate.
Why is it so pale though?
The cake is in the oven……
It’s delicious! I used 200g sugar, but think I’d reduce it a little more-i don’t have a sweet tooth.
And it would be really good with walnuts, or dried sour cherries, or fresh raspberries.
I cooked it in my small combi air fryer/oven, so I think I could have reduced the time a little.
But Brian made it with me, and we’re are totally sold on how fast and easy it is!
I can make this!
uhm, one question for anybody…180 degrees…does she mean 350 degrees F?
Yeah, that sounds about right for kladdkaka
Thanks! I thought so since all the other measurements were not US familiar!
