Sticky Chocolate Cake with Nougat Topping

Sticky chocolate cake - kladdkaka - is one of Sweden's most loved baked goods. Everyone has their own version. Most are quite like American brownies. I fiddled around with this one for my brother's fiancé Thina. She asked me to bake a birthday-ish cake that she could take with her on a hiking trip. (She and her friend Charlotte have a very cool business where they take customers on hikes and mountain climbing expedition! It's called Go Camp - the website is right here.) Anyway. This cake holds up very well - it won't melt or become dry or mushy. Perfect. It's topped with Danish nougat from Odense - it's actually some sort of hazelnut gianduja, I think. Very sweet, slightly nutty. Substitute with what you have, or leave it out altogether - I just needed something to make it look more festive.

Sticky Chocolate Cake with Nougat Topping

100 g butter
2 eggs
200 g sugar
90 g flour
4 tbsp cocoa powder
1 tsp salt
1 tsp vanilla sugar
150 g dark chocolate
coconut flakes
100 g nougat or gianduja

Heat the oven to 175°C. Butter a springform and spread coconut flakes on the bottom and the sides of the form. Melt the butter and let cool. Beat eggs and sugar until fluffy, and add salt, vanilla, cocoa and flour. Add the butter and stir until well combined.

Coarsely chop the chocolate, and mix it with the batter. Pour into the prepared pan and bake for about 20 minutes. Start checking a few minutes early - do NOT overbake this. Like a brownie, it needs to be sticky!

Let the cake cool for a few minutes, then cover with very thin slices of nougat. (A cheese sliced comes in handy!) Spread it out a bit as it melts. Decorate with more coconut, chocolate sprinkles or whatever you would like.

Serve with a large glass of cold milk! Mmm!

Half a batch - a much thinner cake, which means a heftier nougat-to-chocolate ratio:



The recipe in Swedish:
Kladdkaka med nougat