Swedish "Gooey" Chocolate Cake (Kladdkaka)

By á-4084

Ingredients

• 10 tbsp. unsalted butter,melted and cooled, plus more for greasing
• 1 ⁄4 cup plain bread crumbs
• 1 cup sugar
• 7 tbsp. natural cocoa powder
• 2 tsp. vanilla extract
• 1 ⁄4 tsp. kosher salt
• 2 large eggs
• 1 cup cake flour, sifted
• Whipped cream, for serving

Details

Servings 8
Adapted from saveur.com

Preparation

Step 1

Heat the oven to 400°. Grease a 9-inch springform pan with butter and coat the bottom and sides with the bread crumbs, discarding any excess. In a medium bowl, whisk the 10 tablespoons melted butter with the sugar, cocoa powder, vanilla, and salt until well combined. Add the eggs one at a time and whisk until smooth. Fold the flour into the batter until just combined, and then scrape the batter into the prepared pan, smoothing the top.

Bake until the cake forms a thin skin on top but the batter is still loose in the center, about 10 minutes. Transfer the pan to a rack, let cool completely, and then chill for 1 hour. Unmold the cake and serve.