Kladdkaka with quark (Swedish sticky chocolate cake)
40 min · 8 g protein · 144 cals / serving
Sweden's favourite chocolate cake: eggs whisked with sugar, melted dark chocolate and butter, plenty of cocoa and a spoonful of flour, baked only until the edges set so the middle stays sticky. Quark takes the place of much of the butter and sugar, which makes the inside fudgy and moist rather than molten, under a thin, set, crackled crust. It is best eaten cold from the fridge, with a big bowl of raspberries.
Ingredients
- 2 tbsp butter, plus a little for the tin
- 1 1/2 oz dark chocolate 70-85%, 70 % cocoa, chopped
- 2 eggs
- 1/4 cup + 1 tbsp sugar
- 1/4 tsp stevia, pure stevia powder, or sweetener equal to 1/4 cup sugar
- 1 1/4 cups quark, plain
- 1 tsp vanilla sugar
- 1/2 cup cocoa powder, 20–22% fat, unsweetened
- 3 tbsp all-purpose flour (bleached)
- 2/3 scoop (20 g) casein protein powder, chocolate or vanilla
- a pinch salt
To serve
- 2 1/2 cups raspberries, swedish-grown, fresh, or frozen and thawed
Steps
- Heat the oven to 350°F. Butter a 8–9 inch springform tin and line the base with baking paper.
- Melt the butter and chocolate together in a bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let it cool for a few minutes.
- Whisk the eggs, sugar, stevia and vanilla sugar for 2–3 minutes, until pale and slightly thickened; this is what gives the crackled top. Whisk in the quark until smooth and stir in the chocolate.
- Sift the cocoa, flour, casein and salt over the bowl and fold them in with a spatula until no dry streaks remain. Scrape into the tin and smooth the top.
- Bake 22–25 minutes, until the edges are firm and the top has set and cracked, but the middle still wobbles when you nudge the tin. A skewer in the centre should come out sticky. Cool in the tin, then chill for at least 3 hours; it firms into its sticky middle as it cools. Serve cold, in wedges, with the raspberries.
Good to know
Why chill it? Kladdkaka is usually eaten warm.
A classic kladdkaka is mostly butter and sugar, and they set it as it cools. With quark in the batter it tastes loose and a little eggy when warm, and turns dense, fudgy and sticky after a few hours in the fridge.
Can I make it richer?
Double the dark chocolate. The middle gets darker and more truffle-like, at about 30 instead of 34.
Whipped cream?
A spoonful of lightly whipped cream is the Swedish way. Vanilla quark, or plain quark stirred with a little vanilla sugar, gives the same cool contrast.
Alternatives
Per
- Calories
- 168
- Protein
- (21%)
- 9 g
- Fat
- (40%)
- 7 g
- Carbohydrates
- (39%)
- 18 g
- of which sugar
- 12 g
- Fiber
- 3 g
- Sodium
- 99 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1436 kcal goes into the pot and 915 g of ingredients comes out as about 853 g of food: 168 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.