Kladdkaka (Swedish Sticky Chocolate Cake)

Preheat the oven to 350 degrees Fahrenheit. Also, line the bottom of a 9 1/2 inch springform pan with parchment paper and lightly grease the sides.

Melt the butter in a small pot on the stove or in the microwave. Once melted, set it aside to cool slightly.

In the meantime, add the eggs, sugar, and vanilla extract to a medium-sized mixing bowl. Mix everything together with your electric mixer (using normal beaters) or a whisk by hand until it has a creamy consistency.

Add the melted butter and keep mixing.

In a separate bowl, combine flour, cocoa powder, and salt. Stir these dry ingredients together with a spoon.

Add the flour-cocoa mixture to the wet ingredients in small increments while still mixing. Once everything is well combined, move the batter into the springform pan with a spatula. Spread the batter out evenly with the same spatula.

Bake the cake on the medium rack of your oven for 19-21 minutes or until the top is crispy while the inside is still soft. Since every oven is slightly different, your baking time might vary. Keep a close eye on the cake towards the end since this cake is known for being gooey inside so try to not overcook it.

Remove the cake from the oven and let it cool in the pan for a bit. Then remove the springform.

Garnish the cake with powdered sugar and fresh berries (optional) before serving. You can enjoy the cake warm or cold!