Kladdkaka

There are several versions of this recipe. This one has evolved from rainy autumn afternoons in the company of a coup of tea, a film and a friend. It works just fine without the dark chocolate, which also can be substituted with basically any chocolate of your preferrance. However, the cocoa is essential; add as much as you please. Enjoy!

• Ready In: 40 mins
• Serves: 6
• Yields: 1 cake

Ingredients

• 125  g butter
• 3  eggs
• 1 3⁄4 cups sugar
• 100  g dark chocolate, 70% cocoa
• 1  cup flour
• 1⁄2 cup  cocoa
• 1  teaspoon  vanilla sugar
• 1  teaspoon salt
• 1  tablespoon confectioners' sugar

Directions

1. Set the oven on 150 degrees in celcius.
2. Melt the butter, slowly, not allowing it to boil.
3. Carefully stir eggs and sugar. To get a moisty cake, avoid whipping in much air in the mixture.
4. Roughly chop the chocolate. Add butter and chocolate to the egg-sugar mixture.
5. Stir in remaining ingredients, except the confectioner's sugar which is for decoration.
6. Pour mixture into baking form of optional size (the smaller form, the higher and the softer cake!). Bake in the middle of the oven in approx 30 minutes.
7. Allow to cool. Pour over confectioner's sugar. Serve with whipped cream, ice cream or just a coup of tea.