Kladdkaka

Sticky Swedish chocolate cake

Ingredients

100 grams unsalted butter
2 medium eggs
200 grams caster sugar *
150 grams plain flour
4 tablespoon cocoa powder
2 teaspoons vanilla extract
pinch salt

Preparation

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. The cake will not rise, but it will puff up slightly during baking

Bake at 350°F for around 20 minutes. The exact time can vary, so keep an eye on the cake. A perfect kladdkaka 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.

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The original recipe calls for a 20cm x 30cm pan. We used a 10" spring form.
The illustration depicted the cake dusted with icing sugar and garnished with strawberries. We had whipped cream and raspberry coulis.