Chocolate-Hazelnut Sticky Cake
This is a version of the Swedish sticky cake called kladdkaka, which is very similar to a brownie. The key here is to not cook it too long.
Makes 6 to 8 slices
Ingredients:
- 1 stick unsalted butter, melted, plus more butter for greasing the pan
- 1⅓ c. granulated sugar
- 2 eggs
- 1 tsp. hazelnut extract
- ½ c. cocoa powder, sifted
- ⅔ c. all-purpose flour
- 1 tsp. salt
- Powdered sugar, for serving
- ¼ c. toasted hazelnuts, lightly chopped, for serving
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Instructions:
- Preheat the oven to 350 degrees F. Grease a 9-in. round cake pan with butter.
- In a medium bowl, whisk the butter, sugar, eggs, and hazelnut extract until the mixture is fully combined. Whisk in the cocoa powder, flour, and salt.
- Pour the cake batter into the prepared pan and smooth out into an even layer. The batter will be thick.
- Bake for 20 minutes or until the top has hardened and has started to crack. The center should still be soft and gooey, but it will harden as it cools.
- Serve with a dusting of powdered sugar and toasted hazelnuts.
Kitchen Note:
This also pairs well with the Brunch Season cookbook’s homemade Whipped Cream.