Kladdkaka (Easy Swedish Sticky Chocolate Cake)

• portions: 6 servings
• temps total: 30 minutes

Ingrédients

2 eggs

1 cup (200 g) granulated sugar

1 cup (150 g) all-purpose flour or cake flour

1 Tbsp. vanilla extract

3 Tbsp. good-quality cocoa powder (I use Fazer), plus extra for dusting

A pinch of salt

1 stick (100 g) unsalted butter, melted and cooled slightly

Whipped cream, to serve

Instructions

Preheat the oven to 350°F. Prepare a 8-inch deep round cake pan, greased and lined with baking parchment.

Whisk the eggs, sugar, and vanilla together until the mixture is light, fluffy and pale.

Sift all the dry ingredients into the egg and sugar mixture. Fold in until everything is incorporated, then fold in the melted butter.

Pour into the prepared cake pan. Bake in the preheated oven for around 10–15 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka is very, very soft in the middle, but not runny once it has cooled—but almost runny. The cake will not rise, but it will puff up slightly during baking.

If you press down gently on the cake, the crust should need a bit of pressure to crack. When this happens, the cake is done. Leave to cool in the pan.

Serve with whipped cream, dusted with cocoa powder.

Notes

Serve with fresh fruit