Kladdkaka

I was sitting on the couch with Shelley going through my Flipbook app, when I came across this recipe. I remember Farmor making this chocolatey dessert once in a while; I remember how 'gooey' it was, but yet cooked all around.

It's so easy to make, and does not take long at all. If you're craving a chocolate fix...this will do the trick...I promise!

Ingredients

1 cup butter, melted

1/2 cup unsweetened cocoa powder (plus 1 tbsp), plus extra for sprinkling

1 3/4 cups sugar

1 cup plain flour

3 eggs, lightly whisked

2 teaspoons vanilla extract

Method

1. Preheat the oven to 350 degrees F. Line the bottom of a 7 or 8 inch springform cake pan with a circle of baking paper; grease the sides of the pan along with the paper. I cheated a bit and sprayed some "Pam" cooking spray. Otherwise, butter the sides and bottom and dust lightly with flour.

2. In a medium saucepan, melt the butter, then take off the heat and leave aside.

3. In a separate mixing bowl, combine the flour, sugar, cocoa together. I stirred with a fork. Then, add the vanilla to the butter, and add your dry ingredients; stir just to incorporate. Then, add the eggs and stir all together until well mixed. The eggs will have to be folded gently over and over until the egg disappears and becomes nothing but chocolate rolling all over and around your spatula!

4. Spread the mixture into the cake pan. Place in the oven and bake for 20 - 25 minutes until the top is set but the centre is still ‘gooey’.

5. Allow the cake to cool in the pan, then run a knife carefully between the pan and the cake in order to loosen it, after that, turn it out onto a wire rack. Dust generously with some powdered sugar or cocoa powder, slice and serve warm with ice cream or cream.