DrygastDrygast, 2022-05-23

Kladdkaka but in a convenient format


  • Servings15 Portions
  • AllergensEggs, Milk, Wheat


  • Rest Time30 min
  • Cook Time30 min

Kladdkaka is something that we Swedes are very fond of and it is not difficult to understand why - strong chocolate taste but at the same time sticky middle is very good and is also excellent for fika. If you have never tried kladdkaka, it is very similar to brownies. If you have not tried either kladdkaka or brownies, it is time to make this recipe immediately.

Usually you bake a kladdkaka in a larger baking tin and serve in pieces together with e.g. berries and whipped cream. But in this recipe, we instead choose a smaller format, which works very well. The cookies hold together just the right amount but are at the same time sticky in the middle. And a little flake salt on top will be the icing on the cake (but this can of course be ignored).

The recipe is not mine but I found this in "MER SMAK", # 3 2022 and it is written by Fredrik Nylén. I have only made a minimal change and that is to use vanilla powder instead of vanilla sugar. This change was made just because I simply did not have any vanilla sugar at home and on the whole I do not think it matters much.

If you were to vary this recipe, I could have imagined adding some chili in different forms. Either as a dried spice (eg cayenne) or a fresh habanero that is chopped into smaller pieces and added to the melting butter. A whole habanero will of course be very spicy, but you can try it out and see how spicy you want the cakes.



Nutrition Facts*

 TotalServing100 g
Energy2651.82 kcal176.79 kcal386 kcal
Carbohydrates364.38 g24.29 g53.04 g
Fat113.49 g7.57 g16.52 g
Protein42.04 g2.8 g6.12 g
Sugar236.12 g15.74 g34.37 g
Salt3.02 g0.2 g0.44 g

* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.


  1. Melt the butter, remove the saucepan from the heat. Stir in the chocolate (chopped or already small chocolate buttons).
  2. Add sugar, brown sugar and eggs. Stir well. Mix (and possibly sift) flour, cocoa, baking powder, vanilla powder and salt and stir into the saucepan. This will be a very firm batter.
  3. Put the batter in the fridge for at least 30 minutes so that it hardens.
  4. Turn on the oven, 175°C.
  5. Roll about 15 balls and place them on a baking sheet covered with baking paper. Squeeze them a little and sprinkle some flake salt on top if necessary. Bake for 8-10 minutes. Allow to cool completely.
  6. They should be a little sticky in the middle and only gets better the next day. I then freeze them separated with sandwich paper to pick out when I need a chocolate kick.