Kladdkaka

Ingredients

• 150 g butter
• 2.5 dl caster sugar
• 1 dl cocoa powder
• 2 tsp vanilla sugar
• 0.5 tsp salt
• 2 eggs
• 1.5 dl plain flour
• Butter and breadcrumbs or cocoa for the tin

How to make it

1. Heat the oven to 175°C, conventional heat. Butter a 20-22 cm springform tin and dust it with breadcrumbs or cocoa for a deeper chocolate note.
2. Melt the butter in a saucepan and let it cool for a minute. Stir in the sugar, cocoa, vanilla sugar and salt directly in the butter.
3. Add the eggs one at a time, stirring only until the batter comes together. Sift or fold in the flour last, and avoid overmixing so the cake stays sticky rather than compact.
4. Pour the batter into the tin and smooth the top. Bake in the middle of the oven for 17-20 minutes, until the edges are set but the center still wobbles slightly when the tin is nudged.
5. Let the cake cool completely in the tin. For the best texture, chill it for at least 2 hours, preferably overnight, then bring it out 20-30 minutes before serving.

How it should feel

The surface should be thin, glossy and a little crisp. The edges should be chewy. The middle should be dense, shiny and creamy, like a softer chocolate truffle: not runny batter, but nowhere near dry brownie territory.

Serve with lightly whipped cream, vanilla ice cream or fresh raspberries.