Kladdkaka

A quick Swedish chocolate cake with a set edge and a dense, gooey center. Adapted from Frederiksfika recipe.

Makes one 8-inch (20 cm) cake. Prep: 10 minutes. Bake: 18–25 minutes.

Ingredients

• 200 g butter, plus a little extra for greasing
• 270 g sugar
• 60 g unsweetened cocoa powder
• 1/2 tsp salt
• 3 eggs
• 90 g all-purpose flour

Steps

1. Heat the oven to 175°C (350°F). Line the bottom of an 8-inch (20 cm) cake pan with parchment and grease the sides.
2. Melt the butter in a saucepan over low heat. Remove from the heat and whisk in the sugar, cocoa powder, and salt until combined.
3. Let the mixture cool until warm rather than hot, then whisk in the eggs one at a time. Fold in the flour just until no dry streaks remain.
4. Pour the batter into the pan and bake on the middle rack for 18–25 minutes. The edges should look set while the center still wobbles: aim for about 18 minutes for a very gooey center or around 23 minutes for a denser, gooey center.
5. Let the cake cool in the pan before slicing; it will firm up as it cools.