Kladdkaka: Swedish Sticky Chocolate Cake

• 7 tbsp butter (100 g)
• 1 cup sugar (210 g)
• 2 eggs
• ¼ cup cocoa powder (4 tbsp)
• 1 tsp vanilla extract
• 1 pinch salt
• ⅔ cup all-purpose flour (90 g)
• Butter and cocoa for the pan
• Whipped cream and berries to serve

Instructions

1. 01

   Heat the oven to 350 °F (175 °C). Butter a 9-inch (22 cm) springform pan and dust it with cocoa.

2. 02

   Melt the butter in a saucepan and take it off the heat.

3. 03

   Stir in the sugar, eggs, cocoa, vanilla and salt with a spoon. No mixer.

4. 04

   Fold in the flour until the batter is smooth and glossy.

5. 05

   Pour into the pan and bake in the middle of the oven for 15–18 minutes. The edges should be set, but the center should still wobble.

6. 06

   Let the cake cool in the pan, ideally an hour in the fridge, so the middle sets and turns sticky.

7. 07

   Serve with lightly whipped cream and berries.