Kladdkaka

Ingredients

• 150g butter, plus more for the tin
• 270g caster sugar
• 2 eggs
• 120g plain flour
• 60g good cocoa powder
• 1.5 tsp vanilla sugar or 1 tsp vanilla extract
• 0.5 tsp fine salt
• 1 tbsp dried breadcrumbs, for the tin
• Whipped cream and fresh berries, to serve

Before you cook

• Butter a 23cm springform tin and dust it with the breadcrumbs, tapping out the excess.
• Heat your oven to 175C fan.
• Sift the flour, cocoa and salt together into a bowl.
• Melt the butter in a small pan and set it aside to cool for a few minutes.

Steps

1. Whisk the sugar and eggs together in a large bowl for 1 minute until pale and slightly thickened.
2. Pour in the melted butter and the vanilla and whisk until combined.
3. Tip the sifted flour and cocoa into the bowl and fold them in with a spatula until you see no dry streaks.
4. Stop mixing as soon as the batter is smooth, since beating it develops gluten and makes the cake cakey rather than sticky.
5. Scrape the thick batter into the tin and spread it level.
6. Bake for 17 to 20 minutes, no longer.
7. Pull the cake out when the surface has set into a dull crust but the centre still wobbles when you shake the tin.
8. Cool the cake in its tin for at least 1 hour, because it firms up as it sits and cannot be sliced hot.
9. Release the ring, dust the top with cocoa and cut into wedges with a hot knife.
10. Serve with lightly whipped cream and berries.