Classic Swedish Kladdkaka (Sticky Chocolate Cake)

Start by preheating your oven to 350°F (180°C). While it heats up, get your baking pan ready.

In a medium mixing bowl, combine the sugar and eggs. Whisk them together vigorously until the mixture becomes pale and slightly frothy.

Sift the flour, cocoa powder, and salt directly into the bowl with the egg mixture. This helps avoid lumps and ensures everything blends smoothly.

Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix; just fold until you no longer see streaks of flour.

Pour in the melted butter and vanilla extract. Fold everything together until the batter is smooth and glossy. The batter will be quite thick.

Take your baking pan (a 9-inch round or square pan works well) and grease it with the remaining tablespoon of butter. Dust the inside with the tablespoon of cocoa powder, tilting the pan to coat the bottom and sides evenly. This prevents sticking and adds extra chocolate flavor.

Pour the thick batter into the prepared pan and use your spatula to spread it into an even layer.

Place the pan in the preheated oven and bake for exactly 20 minutes. The key to a perfect kladdkaka is that the top should look set and slightly cracked, but the center should still be soft and a little jiggly when you gently shake the pan.

Remove the cake from the oven and let it cool in the pan for at least 15-20 minutes. It will continue to set as it cools. For the best texture, serve it slightly warm.

Just before serving, dust the top generously with powdered sugar. If you like, serve with fresh berries on the side for a bright, tart contrast to the rich chocolate.