Kladdkaka – Swedish sticky chocolate cake

40 min

A fudgy Swedish chocolate cake with a molten centre, baked until the top is just set but the interior remains gooey and springy.

prepPreheat oven to 400°F / 200°C (or 375°F / 190°C fan-assisted)
prepLightly grease a 7–8 in / 18–20 cm springform cake tin
1/2 cup / 115 g unsalted butter	Melt butter, set aside to cool slightly	Fold in melted butter until combined	Pour into tin, smooth gently	Bake 400°F / 200°C, 10–15 min (top dry, centre springy & wobbly)	Cool 15–20 min, turn out, serve warm or chilled with icing sugar
1 cup / 200 g sugar	Whisk sugar & eggs until glossy
2 eggs
2/3 cup / 80 g all-purpose flour	Sift flour, cocoa, salt & vanilla sugar; fold into eggs
4 tbsp / 40 g unsweetened cocoa powder
1/4 tsp salt
1 tsp vanilla sugar (or 1/2 tsp vanilla extract)

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