Swedish Kladdkaka

Instructions

1. Prepare the baking pan
   Preheat the oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan and line the bottom with parchment paper.
2. Melt the chocolate and butter
   In a medium saucepan, melt the butter over low heat. Add the chopped chocolate and stir until completely melted and smooth. Remove from heat and let cool slightly.
3. Mix the wet ingredients
   In a large bowl, whisk the eggs and sugar vigorously until pale and fluffy, about 3-4 minutes. Stir in the vanilla extract. Gradually pour in the melted chocolate mixture, stirring continuously until well incorporated.
4. Add the dry ingredients
   In a separate bowl, whisk together the flour, cocoa powder, and salt. Gently fold the dry ingredients into the chocolate mixture until just combined. Be careful not to overmix as this can make the cake less gooey.
5. Bake the cake
   Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 18-20 minutes. The edges should be set but the center should still be slightly wobbly. The secret to a perfect kladdkaka is to underbake it slightly.
6. Cool and serve
   Allow the cake to cool in the pan for 15 minutes, then carefully remove the sides of the springform pan. Let it cool completely on a wire rack. Dust with powdered sugar before serving and garnish with fresh berries if desired.