Kladdkaka (Swedish Sticky Chocolate Cake)

Ingredients

For 8 portions

• 🧈 100g butter
• 🍚 250g sugar
• 🍳 2 medium egg
• 🌾 100g flour
• 🍫 40g cocoa powder, not reconstituted
• 🥄 1 Tsp vanilla extract
• 🧂 1 pinch salt

Method

1. Heat the oven to 175°C (155°C fan). Butter a 22 cm round tin and line the base with baking paper.
2. Melt the butter in a large pan over a low heat and take it off the heat.
3. Stir in the sugar, then beat in the eggs one at a time.
4. Sift in the flour, cocoa and salt, add the vanilla, and stir until just combined.
5. Scrape into the tin and bake for 15–18 minutes. The edges should be set and the top crackled, while the middle still wobbles. It sets as it cools, so don't be tempted to leave it longer.
6. Cool in the tin for at least 30 minutes, then lift out. Dust with a little sugar if you like, and serve with berries or whipped cream.