Swedish Sticky Chocolate Cake (Kladdkaka)

- Preheat oven to 325˚F. Spray an 8-inch round or square cake pan with baking spray or grease the pan with butter and then dust with flour. Line the bottom of the pan with a round (or square) piece of parchment paper. Don't omit this or the cake will be difficult to remove from the pan.

- Place butter in a medium-size microwave-safe bowl and cover bowl with a plate or paper towel. Cook in the microwave on high power for 1 1/2 minutes, or until butter is melted.

- Add sugar to the bowl with melted butter and whisk to combine. Add eggs, one at a time and stir well after each addition. Add the cocoa, flour, vanilla and salt. Stir just until all dry ingredients are incorporated.

- Transfer batter to prepared pan and spread out to an even layer. Bake for 20-22 minutes. Don’t over bake. The cake should be slightly firm on the outside, but moist and sticky inside.

- Cool completely OR let the cake cool for 10 minutes before adding truffle topping.

- While the cake is baking, wash out the bowl. After the cake comes out of the oven, heat the heavy cream in the clean bowl for 1 minute on high power. Add chocolate chips and vanilla. Stir and allow to sit for 1 minute. Then stir until all chocolate has melted and the mixture is smooth.

- Pour truffle mixture over the semi-cooled cake and spread to an even layer.

- Allow the truffle topping on the cake to cool for 10 minutes (otherwise, the salt will “melt” into the topping”), then sprinkle with about ¼ teaspoon flaky sea salt.

- Cool the cake at room temperature for several hours, then refrigerate for 30 minutes before removing it from the pan. 

- To remove, run a thin-bladed knife around the outer edges of the cake. Invert pan onto a dinner plate and, holding the plate and pan together, give it a good shake downwards. If the cake doesn’t release, go around the edges again with a knife then repeat with inverting cake. Once the cake is released, invert again so that the truffle layer is on the top.

- Serve with our Ridiculously Easy Raspberry Coulis and a dollop of whipped cream, if desired.