Gothenburg Kladdkaka 🍫

Méthode

1. 1

   Butter and flour a 24 cm loose-bottom tin; heat oven to 175°C.

2. 2

   Melt butter with sugar; whisk in cocoa, flour, salt and vanilla sugar until smooth, then eggs one by one — batter should be thick and glossy.

3. 3

   Spread in the tin and bake 17-20 minutes: the edge sets, the centre still trembles like jelly.

4. 4

   Cool 15 minutes in the tin, then dust generously with icing sugar while warm so it melts into the cracks.

5. 5

   Serve barely warm, cut in wedges, with a dollop of whipped cream or a spoon of tart lingonberries against the bitter cocoa.