Kladdkaka

Classic Swedish sticky chocolate cake with cocoa, butter, and eggs, baked so the centre stays soft and gooey.

• 100 g butter
• 2.5 dl caster sugar
• 2 eggs
• 1 dl plain flour
• 3 tbsp cocoa powder
• 1 tsp vanilla sugar or vanilla extract
• Icing sugar for finishing
• 3 dl whipping cream for serving, optional

Method

1. 1
   Preheat the oven to 175 C.
2. 2
   Melt the butter in a saucepan and take it off the heat.
3. 3
   Stir in the sugar and eggs and mix well.
4. 4
   Stir in the flour, cocoa, and vanilla until the batter is smooth.
5. 5
   Pour the batter into a greased and lined springform tin, about 24 cm wide.
6. 6
   Bake for about 15 minutes. The top should be set while the centre stays sticky.
7. 7
   Let the cake cool completely before serving.
8. 8
   Dust with icing sugar and serve with lightly whipped cream if you like.