Reviewed: Oct. 21, 2009

THIS IS AMAZING!!!! I think its probably the best chocolate cake i have ever eaten. Its like toffee, bubt in the form of chocolate, hehe. So my cake was changed slightly, due to my ingredients at hand. I just maiz corn flour, instead of baking flour, and instead of half a cup of butter, i used a quater of butter and a quater of sunflower oil. I melted it all and then put it into the mixure. I used a slightly bigger dish, so my cake is probably only just one inch thick, BUT IT IS AMAZING!! And if you are reading this, good, because you have just read a review on the best chocolate cake in the world and now hurry to go make it! and make sure there are as few people around so you have more than just a tiny slice for yourself. The best thing would be do bake it a night, with everyone sleeping. But the smell is also so amazing, and would wake everyone up!!! :S

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HT27

Cooking Level: Beginning

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Reviewed: Sep. 14, 2009

This was a pretty tasty cake...it had the taste and texture of a very gooey brownie. I thought it was overly sweet, though...I served it with whipped cream, which helped cut the sweetness a little. Some of my family loved it, and some didn't like it at all. This is a very rich cake...thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jun. 6, 2009

We really enjoyed this cake, however it tasted very similar to a gooey brownie. I topped it with whipping cream. Great recipe!

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happycooker

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: May 20, 2009

Soooo good. Very gooey and chocolatey, if you love chocolate this is great. I have made it for a many different friends and my roommates and they all loved it.

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donnadellocibo

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Reviewed: Apr. 30, 2009

Very tasty, best served with vanilla ice cream!

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OhSoTasty!

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Reviewed: Apr. 11, 2009

Very easy and delicious. Very rich and gooey. This is definetly not a cake to service when presentation is important though because even after letting it cool for the hour the inside is very soft and gooey and so it all kind of crumbles together when you cut a piece.

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Aunt Ree

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Reviewed: Apr. 8, 2009

Fantastic! Got better as it cooled. Excellent with vanilla ice cream.

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irish carfi

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 27, 2009

Wonderful and decadent!! This cake is a cross between a chocolate pudding cake and chewy, moist brownies. Heavenly!! Although I am part Swedish, I was not familiar with this recipe. I am glad that I came across it when I was researching Swedish recipes. Very quick and easy.I beat the eggs and sugar for 5 minutes, as suggested by another reviewer. I used a buttered 7" glass pie plate and baked it for 30-35 minutes. Be sure to bake on the bottom rack of oven to avoid it from becoming too overdone on top. Wonderful topped with cool whip and drizzled with melted chocolate chips. Best served warm. It has become a part of my favorite recipe collection. Yummy!!!

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ANGELFROMHEAVEN

Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA

Living In: Maplewood, Minnesota, USA

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Reviewed: Mar. 21, 2009

Great Recipe. I'm Swedish too, and I can vouch for this recipe being the real, traditional deal. Don't hold back on the pinch of salt, as it complements the sweetness beautifully. You can also lightly coat the greased form with a mix of bread crumbs and a tiny pinch of salt before you pour the mix, for added texture and flavor. 350 degrees at 30 minutes also works well, for those that want to bake it at a higher internal temperature.

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Børk, Børk!

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Reviewed: Jan. 28, 2009

This recipe is so good!! I made it for a school project and everybody loved it! You just have to make sure that you cooked it long enough. It is also so easy to make. My sister is making it as a snack and she's 8! Best recipe! House favorite!! :)

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cookingmama101

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Reviewed: Nov. 17, 2008

WOW! How can you eat more than one piece of this at a time? I made this for my mother-in-law's birthday and we all enjoyed a piece, but it is definfinately sweet. She did ask for the recipe however so she must have liked it. I think I will occasionally make this agian, but probably wont become a regular. Thanks for the recipe.

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Stacie

Cooking Level: Intermediate

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Reviewed: Sep. 23, 2008

This is delish. Chewy and gooey. I think I may have baked it a little to long, but that is something to improve on next time, and there will be a next time. I also followed the reviewers advice to beat the sugar and eggs for 5 min. Many thanks to the submitter

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rosichops

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

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Reviewed: Aug. 13, 2008

Very good cake... very gooey and chocolatey.

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Nicole

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

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Reviewed: Aug. 3, 2008

My Swedish boyfriend and his family loved it! Best served warm with ice cream!A great ans easy recipe to make- but it doesn't serve 8!

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Nyda26

Cooking Level: Intermediate

Home Town: Dundee, Angus, Scotland, U.K.

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Reviewed: Jul. 9, 2008

Absolutely terrific. I am Swedish and have been looking for a way to make Kladdkaka on my own. This is it. I only had a 9" glass pie plate (rather than 8" as the recipe calls for) and it worked perfectly. You get a crisp/gooey crust and a sticky, moist inside. Note that the top will sort of collapse and crack as the cake cools. This is normal and authentic! Also, you must let it cool completely or it will just seem runny. Most importantly, for those of you who felt the cake was too liquid: it is all about how you mix the batter. Beat the egg/sugar mixture for a good 5 mns with an electric beater. But stir just a little with a spoon when you mix in the flour mixture and the butter. A total of 30 strokes should do it and it should be by hand. This way, you'll get just the right consistency. Awesome with a bit of freshly whipped cream and a cup of coffee.

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Northstar

Cooking Level: Expert

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Reviewed: Apr. 14, 2008

I live in Stockholm right now and can say that this is the best kladdkaka I have had. There is one cafe here that serves a similar one and I have been testing different recipes trying to replicate it. This one comes closest. I have served it as dessert at dinner parties - warm with a bit of powdered sugar, unsweetened whipped cream, and fresh rasberries.

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Monique

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Stockholm, Stockholms, Sweden

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Reviewed: Feb. 17, 2008

OK, I just made this (during a major storm) and at first I thought I had completely screwed it up because it was "jiggly" when I took it out (I baked it an additional 10 minutes because I thought I had messed it up!). But now I see that it is meant to be that way....well, I think it is! It doesn't matter because I'll still eat it!! Chocolate is chocolate and this has a wonderfully "different" taste to it. It is wonderful, whether made perfectly or screwed up!!!! :) YUM!!!!

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LOldis

Cooking Level: Intermediate

Home Town: Carmel, Indiana, USA

Living In: Anniston, Alabama, USA

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Reviewed: Jan. 16, 2008

I don't know what wrong, but this did not turn out at all. It was runny and not cooked all the way through. No one liked the taste and we ended up tossing it.

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Courtney

Home Town: Buffalo, New York, USA

Living In: New York, New York, USA

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Reviewed: Jan. 11, 2008

okay, I have to ask! Did anyone manage to let this cool before getting into it? I tried hard. Thought I would just cut it into 8 pieces while still warm. Then I thought I would just snag a small piece of the crust of 1/8th, and then the fork was in there, and now the bowl is out cause I need to make another one so there will be something when the kids get home! I used a 9" light coloured cake pan and sprayed with cooking spray. No problem at all. Also cut back on the sugar to 1 cup (to make it a diet cake of course) :) and it is wonderful. Thank you so much for this recipe!!! I'm thinking those that did have a problem have most likely over stirred. Important to just gently rotate with a fork, no electric mixer!! These are very much like making brownies, so just a little stir to mix will do ya! Happy baking all! Lorrie

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