Kladdkaka (Swedish Sticky Chocolate Cake)

Preheat the oven to 350°F (175°C).

Grease a round cake pan with butter and line the bottom with parchment paper.

Melt the butter in a saucepan over low heat.

Remove the saucepan from heat and stir in the sugar until well combined.

Add the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract until fully incorporated.

Sift together the flour, cocoa powder, and salt in a separate bowl.

Gradually fold the dry ingredients into the wet mixture until just combined.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 20-25 minutes until the edges are set but the center is still gooey.

Remove from the oven and let cool in the pan for 10 minutes.

Invert the cake onto a serving plate and remove the parchment paper.

Dust the top with powdered sugar before serving.

Slice and enjoy warm or at room temperature.

Allergens