The Nordic Baking Book'S Kladdkaka (Swedish Gooey Chocolate Cake)
- 200 grams (7-ounces or 1 3/4 sticks) butter, plus extra to grease
- Breadcrumbs, to coat
- 200 grams (7-ounces) dark (semisweet) chocolate, broken into small pieces
- 4 eggs
- 250 grams (9-ounces or 1 1/4 cups) sugar
- 40 grams (1 1/2-ounces or 1/3 cup) weak (soft) wheat flour
- Good pinch of sea salt
- Preheat the oven to 175u0b0C/345u0b0F/Gas Mark 4. Butter a 24-cm/9 1/2-inch springform cake pan and coat with breadcrumbs.
- Melt the butter in a medium pan over a low heat. Add the chocolate and keep melting everything together while stirring. Remove the pan from the heat and add the rest of the ingredients while you keep stirring until well combined.
- Scrape the batter into the prepared cake pan, smooth the surface and bake for 15 to 20 minutes. It should be sticky on the inside. If the cake gets too dark, cover it with aluminum foil for the last 5 minutes.
butter, breadcrumbs, chocolate, eggs, sugar, weak, salt
Taken from food52.com/recipes/78276-the-nordic-baking-book-s-kladdkaka-swedish-gooey-chocolate-cake (may not work)