White Chocolate Saffron Mudcake

A traditional Swedish dessert with white chocolate, saffron and cardamom.


  • 200 g white chocolate
  • 170 g butter
  • 0,5 g saffron
  • 3 eggs
  • 170 g sugar
  • 1 g salt
  • 130 g flour
  • cardamom, ground
  • icing sugar for garnish



  1. Prepare a 24 Ø springform pan with baking paper. Pencil melted butter in the pan and lightly dust with flour.
  2. Preheat the oven to 165 °C.
  3. Melt the chocolate and butter together in a saucepan on very low heat.
  4. Once melted, remove the saucepan from the heat.
  5. Add the eggs one by one into the butter and chocolate mixture, whisk to combine after each addition.
  6.  Add the flour, sugar, salt and the saffron to the saucepan with the butter, chocolate and eggs. Mix until combined and make sure to scrape the edges of the pan.
  7. Pour the batter into the springform pan, and tap a few times so that the bubbles reach the surface. Break the surfaced air bubbles with a knife.
  8. Sprinkle a pinch of ground cardamom on top of the cake.
  9. Bake for about 24 – 26 minutes depending on the desired gooeyness of the mud cake.
  10. Serve with soft peak whipped cream.



Hello, I am Maureen, a Dutch pastry chef, living in Sweden. On this blog I’ll be sharing my photography and recipes. Enjoy!