Swedish Kladdkaka

The Swedes are well known for their sweet tooth and this cake makes no exception: it is rich, gooey and incredibly sweet. So if you're after a real chocolate hit, then this definitely is the cake for you!

Chocolate Kladdkaka

100 g butter (if you want the cake extra gooey, use 50 g butter and 50 ml vegetable oil)
2 eggs
2 dl granulated sugar
1 dl light brown sugar
2,5 dl plain flour (or cake flour if you can find it)
2 tsp baking powder
1 tsp vanilla sugar
tiny pinch of salt
4 tbs unsweetened Dutch cocoa
50 g dark 70% chocolate roughly chopped

Heat the oven to 150 C (or slightly hotter depending on your oven). Melt the butter and let cool slightly. Whisk the eggs and the sugar until light and fluffy. Stir in melted butter. Mix the dry ingredients together and fold into the batter. Fold in the chocolate. Pour the batter into a prepared cake tin and bake for 30 minutes or until set, but remember that the cake is supposed to be gooey! Serve with whipped cream.