Swedish Chocolate Cake

Instructions

1. Prepare the baking pan
   Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan with butter and line the bottom with parchment paper.
2. Melt the chocolate and butter
   In a medium saucepan, melt the butter and chopped dark chocolate over low heat, stirring frequently until smooth. Remove from heat and allow to cool slightly.
3. Mix the wet ingredients
   In a large bowl, whisk together the sugar and eggs until pale and fluffy, about 2-3 minutes. Stir in the vanilla extract and the melted chocolate-butter mixture until well combined.
4. Add the dry ingredients
   Sift the flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until just combined and no dry streaks remain. Be careful not to overmix.
5. Bake the cake
   Pour the batter into the prepared pan and smooth the top. Bake for 22-25 minutes. The cake should have a set edge but still be slightly wobbly in the center. For a gooier texture, bake for less time; for a more set cake, bake for a few minutes longer.
6. Cool and serve
   Allow the cake to cool in the pan for 15 minutes before removing the sides of the springform. The cake will sink slightly as it cools – this is normal. Dust with powdered sugar just before serving. Serve at room temperature or slightly warm with fresh berries and whipped cream if desired.