Kladdkaka

Name: Kladdkaka
Total time: 30 min
Yield: 1 servings
Cuisine: Nordic
Ingredients: 150g (2/3 cup) unsalted butter; 300g (1.5 cups) granulated sugar; 60g (1/2 cup) unsweetened cocoa powder; 2 large eggs; 120g (1 cup) all-purpose flour; 1 tsp vanilla extract; 1/2 tsp salt

Sweden's gloriously gooey chocolate cake — crisp on top, molten and fudgy within, and so simple to bake it's dangerous to keep the recipe around.

30 minutes

Serves 1

Dessert

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Preheat the oven to 350°F (175°C). Butter an 8-inch round springform pan and dust it lightly with cocoa powder.

2
Melt the butter in a medium saucepan over low heat. Once melted, remove from the heat and stir in the sugar until well combined.
3
Whisk in the cocoa powder, vanilla extract, and salt until the mixture is smooth and glossy.
4
Add the eggs one at a time, whisking vigorously after each addition until the batter thickens slightly.
5
Fold in the all-purpose flour using a spatula, mixing just until no dry streaks remain. Pour the batter into the prepared pan.
6
Bake for 18-22 minutes. The edges should be firm and set, but the center should still slightly jiggle when the pan is shaken. Let cool before serving to allow the gooey center to set.

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