Swedish Gooey Chocolate Cake with Whipped Cream

What you need

• 10 g (2 tsp) soft butter, for greasing the pan
• 100 g (7 tbsp) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 200 g (1 cup) granulated sugar
• 60 g (1/2 cup) all-purpose flour
• 25 g (1/4 cup) unsweetened cocoa powder
• 1 pinch salt
• 1 tsp vanilla extract
• 200 ml (3/4 cup) heavy cream, for serving

Method

Restated from the original video

1. 1

   Preheat the oven to 175 °C (350 °F). Grease a 20 cm (8 in) round cake pan with the soft butter and line the base with parchment.

2. 2

   Whisk the eggs and sugar for about 1 min, only until combined. Stop before the mixture turns pale and fluffy.

3. 3

   Sift the flour, cocoa and salt over the eggs and fold in until no dry streaks remain.

4. 4

   Stir in the melted butter and vanilla until smooth.

5. 5

   Pour the batter into the pan and bake until the edges are set and the top has a dull, cracked crust, 15-18 min. The center should still wobble.

6. 6

   Cool in the pan for 15 min. The middle firms up slightly but stays gooey.

7. 7

   Whip the cream to soft peaks. Serve the cake warm or at room temperature, with the cream alongside.

Imported from iambaker.net. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.