Swedish Sticky Chocolate Cake (Kladdkaka)

I saw this recipe on my friend R.G.'s Facebook page a while back and tagged it, feeling like R.G. ought to know what was good and what was not. She is down to earth, reliable, smart, and used to live in Sweden. The cake is somewhat opposite-- gooey and sweet, runny and soft, but so tempting... I made it for our Valentine's celebration this year and the Robber ate and ate of it. Definitely a treat for two.

I realized I didn't have cocoa powder so I subbed in Ghiradelli hot cocoa mix which was good but I think created a sweeter product. To tone down the sweetness I served it with some tart and creamy Greek yogurt just barely sweetened and with strawberries mixed in. I preferred to eat it that way, while the Robber ate his along with some swallows of whole milk. Either way, it was delicious.

Barely adapted from AllRecipes.Com.

http://allrecipes.com/recipe/swedish-sticky-chocolate-cake-kladdkaka/detail.aspx?event8=1&prop24=SR_Title&e11=kladdkaka&e8=Quick+Search&event10=1&e7=Home+Page

Ingredients:

1/2 C. all-purpose flour

1/4 C. unsweetened cocoa powder

1 pinch salt

2 eggs

1 1/3 C. white sugar

1 T. vanilla extract

1/2 C. butter, melted

Directions:

1. Preheat oven to 300 F. Heavily grease and flour an eight inch pie plate.

2. Sift together flour, cocoa powder, and salt, set aside. In separate bowl, combine eggs and sugar and beat until thick and smooth. Add the flour mixture to the egg mixture (or vice versa) and mix until thoroughly combined (but avoid over beating). Add in the vanilla and melted butter and stir until homogeneous. Pour into the prepared pie plate.

3. Bake on the lower rack of a preheated oven (to avoid burning the top) until the center of the top had a set crust-- about 35 min. The remainder of the cake may still appear gooey at the edges. Remove the cake from the oven and allow to cool in the pan for at least one hour before serving. Can serve either warm or cold.