Swedish Chocolate Sticky Cake Recipe
- 1 1/4 cups superfine sugar (200 grams)
- 1 cup + 1 Tbsp. all-purpose flour (140 grams)
- Natural Cocoa Powder (30 grams)
- Black Onyx Cocoa Powder (20 grams)
- 2 tsp. baking powder
- 2 tsp. Vanilla Bean Sugar
- 9 Tbsp. salted butter (120 grams)
- 2 eggs
- Powdered sugar and plain whipped cream, for serving (optional)
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*Recipe was originally in weight measurements. The volume measurements are approximate and the more accurate weight measurements are still included. Gluten-free version: you can substitute almond meal or finely ground nuts (pistachios, walnuts, hazelnuts, etc.) for the flour. Spicy version: substitute either Mexican Cocoa or Mayan Cocoa for some or all of the natural and black onyx cocoa.
Preheat oven to 350 degrees. Grease an 8" springform pan and set aside. Whisk dry ingredients in a bowl. Melt butter and add it, mixing well. Add in eggs and mix. The batter will be thick. Scrape it into the greased pan and smooth the top with a spoon or spatula to level it off. Bake for 20 to 25 min. It should still be jiggly in the middle. It is important to avoid over-baking; it is a little undercooked on purpose so that the resulting cake will be sticky and gooey in the middle. Cool for 10 to 15 min. before gently removing from the pan.
Lightly sprinkle with powdered sugar, and serve warm or room temperature. It goes great with a dollop of unsweetened whipped cream, or even fresh berries!
Yolanda Doub, Savory Spice online customer