The Nordic Baking Book's Kladdkaka (Swedish Gooey Chocolate Cake)

🥘 Ingredients

• breadcrumbs (to coat)
• butter (7-ounces or 1 3/4 sticks, plus extra to grease)
  200 grams
• chocolate (dark, 7-ounces, semisweet, broken into small pieces)
  200 grams
• eggs
  4
• good pinch of sea salt
• sugar (9-ounces or 1 1/4 cups)
  250 grams
• weak wheat flour (1 1/2-ounces or 1/3 cup, soft)
  40 grams

🍳 Cookware

• cake pan
• pan

1. 1

   Gather good pinch of sea salt , weak wheat flour , sugar , eggs .

   good pinch of sea salt, weak wheat flour: 40 grams (1 1/2-ounces or 1/3 cup, soft), sugar: 250 grams (9-ounces or 1 1/4 cups), eggs: 4
2. 2

   Preheat the oven to 175ºC/345ºF/Gas Mark 4. butter a 24-cm/9 1/2-inch springform cake pan and coat with breadcrumbs .

   butter: 200 grams (7-ounces or 1 3/4 sticks, plus extra to grease), breadcrumbs (to coat)
3. 3

   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.

   chocolate: 200 grams (dark, 7-ounces, semisweet, broken into small pieces)
4. 4

   Scrape the batter into the prepared cake pan, smooth the surface and bake for ⏱️ 15-20 minutes . It should be sticky on the inside. If the cake gets too dark, cover it with aluminum foil for the last ⏱️ 5 minutes .
5. 📝

   Servings: 8 pieces

6. 📝

   From comments and experience…. Bake 25-30 minutes.