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Swedish Sticky Chocolate Cake

  1. 1/2 cup unsalted butter
  2. 2 medium eggs
  3. 1 cup caster sugar
  4. 2/3 cup flour
  5. 4 tbsp unsweetened cocoa powder 
  6. 1 tbsp vanilla extract
  7. A pinch of salt (inside recipe)
  8. Strawberrys (sliced to top)
  9. Mint leaves (to top)
  10. Whipped Cream (to top)
  11. Natural or Lime Falksalt (to top)


  • Melt the butter and leave to cool slightly
  • Whisk the egg and sugar together until the mixture is light, fluffy and pale
  • Weigh all the dry ingredients and sift them into the egg and sugar mixture. Fold in until everything is incorporated
  • Fold in the melted butter until you are left with a smooth chocolate mixture
  • Pour into a lined cake tin. This recipe fits a normal 8in tin. The cake will not rise, but it will puff up slightly during baking
  • Bake at 350 degrees for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect sticky cake is very soft in the middle, but not runny once it has cooled – but almost runny
  • If you press down gently on the cake whilst its baking, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the tin for at least an hour.
  • Once cooled, top with sliced strawberries, mint sprigs, whipped cream, and a sprinkling of Natural or Lime Falksalt.