Kladkakka

This is a Swedish cake, best translated as a 'sticky cake', which has a delicious chocolately taste. I would recommend not using a too big tin, because if it is too thin then it dries out at the edges before it is cooked in the middle. However, either way it tastes amazing! Recipe from Scandi Kitchen by Bronte Aurell

Method:

1. Preheat the oven to 180 degrees celsius and grease and line a medium sized cake tin

1. Melt the butter, leaving it to cool a little

2. Whisk together the eggs and the sugar until pale and fluffy

3. Fold all of the rest of the ingredients into the egg mixture 

4. Stir in the melted butter until you have a smooth chocolate mixture

5. Pour into the greased cake tin and bake for about 20 minutes, until when you press in the middle it needs a tiny bit of pressure to crack the top

6. Serve warm or cold with cream or ice cream