Inspired by Swedish classic kladdkaka, or sticky chocolate cake, this spoonable chocolate dessert combines the oozy goodness of a molten lava cake with the crackly shell of a good brownie. You’ll find that the edges are set, but the cake will get gooier as you get closer to the center (even if you overcook it a bit). Bolstered by instant espresso, nutty brown butter, and both Dutch-process cocoa powder and bittersweet chocolate, it delivers deep chocolate flavor balanced by just-right sweetness. It’s just the cake to satisfy every chocolate craving.
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What you’ll need
Rouge Cocoa Powder
$14 At Amazon
Instant Espresso Powder
$5 At Target
2-Quart Baking Dish
$13 At Amazon
Small Sieve
$10 At Amazon
Medium Skillet
$70 $42 At Amazon
Spatula
$13 At Amazon
French Wire Whisk
$18 $16 At Amazon
Wire Cooling Rack
$17 At Bon Appétit Market
Recipe information
Total Time
1 hour
Yield
8–10 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 350°. Grease a 2-qt. baking dish, an 8x8" baking pan, or a 9"-diameter cake pan with unsalted butter, then lightly dust with unsweetened Dutch-process cocoa powder (about 2 tsp.), tapping out excess; set aside. Place 2 oz. bittersweet chocolate (60%–70% cacao), broken or chopped into pieces, in a medium heatproof bowl. Cook 1 cup (2 sticks) unsalted butter in a medium skillet over medium-low heat, stirring constantly with a heatproof rubber spatula, until it foams, then browns, 6–8 minutes (watch carefully to avoid burning). Pour brown butter over chocolate; let sit to allow chocolate to melt.
Step 2
Meanwhile, whisk 5 large eggs and 1¾ cups (350 g) granulated sugar in a large bowl until sugar is mostly dissolved and mixture forms a slowly dissolving ribbon when folded back onto itself, about 2 minutes. Whisk in 1 Tbsp. instant espresso powder, 1 Tbsp. vanilla bean paste or vanilla extract, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt.
Step 3
Stir chocolate mixture with spatula or whisk until combined, then gradually pour into egg mixture, whisking constantly until incorporated. Sift 1½ cups (188 g) all-purpose flour and remaining ⅓ cup (32 g) unsweetened Dutch-process cocoa powder into bowl; stir with spatula until just combined and no dry streaks remain. Scrape batter into prepared dish.
Step 4
Bake cake until sides and top are set and center jiggles only slightly when dish is gently shaken, 20–25 minutes if using metal pan, 30–33 minutes if using glass or ceramic dish. Transfer dish to a wire rack; let cake cool in dish 15 minutes.
Step 5
Just before serving, sprinkle cake with powdered sugar (leave in the dish). Spoon out portions onto plates (the center should still be a bit gooey) and serve with a scoop of coffee ice cream alongside if desired.
Recipe notes
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