Kladdkaka (Swedish Sticky Chocolate Cake)

Method

1. 1

   Whisk the sugar and eggs together until pale and slightly thickened.

2. 2

   Whisk in the melted butter and vanilla.

3. 3

   Sift the cocoa, flour and salt over the top and fold in just until no dry streaks remain.

   💡 Stop mixing the moment the flour disappears — overworking the batter makes the cake cakey instead of sticky.

4. 4

   Pour into a buttered and lined 9-inch pan and spread level.

5. 5

   Bake at 175°C until the edges are set and a crust has formed but the center still jiggles, 18–20 minutes.

6. 6

   Cool at least 15 minutes before dusting with powdered sugar and slicing — it firms up as it sits.