Swedish Sticky Chocolate Cake in the Air Fryer
Swedish sticky chocolate cake baked in the air fryer: dense and sticky, with a crisp surface and a soft, almost raw centre. The short baking time is the whole point, and a dusting of icing sugar is all it needs.
Equipment
- 1 Air fryer
- 1 Springform pan 18 cm, needs to stand freely in the basket
- 1 Bagepapir (til airfryer)
- 1 Lille gryde For melting the butter
- 1 Mixing bowl
- 1 Whisk
- 1 Sigte For the cocoa and icing sugar
Ingredients
Cake batter
100 g butter Plus a little for the tin
2 pcs eggs
170 g sugar
90 g plain flour
4 tbsp cocoa powder Dark, unsweetened
1 tsp vanilla sugar
1 pinch salt
To serve
1 tbsp icing sugar For dusting
125 g fresh raspberries Optional
Instructions
Preparation
- Melt 100 g butter in a small saucepan over low heat, and let it cool until just lukewarm.
- Line the base of an 18 cm springform tin with baking paper, and grease the sides. Check that the tin can stand freely in the air fryer basket with space for air all the way round.
- Whisk 2 pcs eggs and 170 g sugar together in a mixing bowl for 2-3 minutes, until the mixture is pale and fluffy.
- Sift 90 g plain flour, 4 tbsp cocoa powder, 1 tsp vanilla sugar and 1 pinch salt into the egg mixture, and stir together into a smooth batter.
- Stir in the lukewarm butter last, mixing only until the batter turns glossy. The batter should be thick and stretchy — that's what gives the sticky centre.
- Pour the batter into the tin, and smooth the surface with a spatula.
Cooking in the air fryer
- Preheat the air fryer to 160 °C fan.
- Bake the cake for 18 minutes at 160 °C with the tin in the centre of the basket. Don't open the basket for the first 12 minutes, so the surface has time to set.
- Check the cake after the 18 minutes: the surface should be dry and lightly crisp, while the centre still wobbles when you gently shake the tin. If you insert a toothpick 2 cm from the edge, it should come out with a little moist batter clinging to it. If it comes out clean, the cake has baked too long.
Serving
- Let the cake cool completely in the tin for at least 20 minutes. The centre sets as the cake cools, and only then can it be sliced without falling apart.
- Dust 1 tbsp icing sugar over the cooled cake through a sieve just before serving.
- Serve the cake in wedges with 125 g fresh raspberries on the side.
Notes
Tips for the perfect result:
The short baking time is the whole point. The cake should be dry on top and soft in the middle, and it keeps cooking in the hot tin afterwards. Set the timer two minutes too short rather than two minutes too long — an overbaked cake is just a dry chocolate cake. Variation:
Stir 1 tsp instant coffee granules into the batter for a deeper chocolate flavour, or fold in 50 g of roughly chopped dark chocolate at the end for an even stickier texture. Serving:
Icing sugar and fresh raspberries are the classic choice. A dollop of lightly whipped cream or a scoop of vanilla ice cream turns the cake into a proper dessert. Portion size:
The tin needs to stand freely in the basket so the air can circulate. If you have a small air fryer, use a 15 cm tin and shorten the baking time by 2-3 minutes.
The short baking time is the whole point. The cake should be dry on top and soft in the middle, and it keeps cooking in the hot tin afterwards. Set the timer two minutes too short rather than two minutes too long — an overbaked cake is just a dry chocolate cake. Variation:
Stir 1 tsp instant coffee granules into the batter for a deeper chocolate flavour, or fold in 50 g of roughly chopped dark chocolate at the end for an even stickier texture. Serving:
Icing sugar and fresh raspberries are the classic choice. A dollop of lightly whipped cream or a scoop of vanilla ice cream turns the cake into a proper dessert. Portion size:
The tin needs to stand freely in the basket so the air can circulate. If you have a small air fryer, use a 15 cm tin and shorten the baking time by 2-3 minutes.
Nutrition
Calories: 510kcalCarbohydrates: 68gProtein: 7gFat: 24gSaturated fat: 14gPolyunsaturated fat: 1gMonounsaturated fat: 6gTrans fat: 0.8gCholesterol: 147mgSodium: 160mgPotassium: 200mgFiber: 5gSugar: 46gVitamin A: 760IUVitamin C: 8mgCalcium: 33mgIron: 1.8mgNet carbohydrates: 63g
