Kladdkaka, or swedish chocolate cake

Literally translated as mud cake. Chocolate mud. Yum!
Want to make someone happy with your baking? That's a right recipe to choose.

Tastes heavenly with whipped cream.
Personally, I prefer it with vanilla ice cream or cold just from the fridge (will resemble brownies a little).
The Linda's version I make here is without flour, so those who avoid gluten could be satisfied as well.

Ingredients:

• 250 g butter (unsalted)
• 250 g chocolate (better dark)
• 180 g sugar
• 100 ml strong coffee
• 4 eggs
• 1 tsp vanilla sugar (I use half a vanilla bean)
• pinch of salt

Procedure:

1. Pre-heat an oven for 175 C.
2. Place a baking paper on the tray and butter the walls of it.
3. Melt butter and chocolate on the very low heat until smooth and silky.
4. Add the coffee and set aside to cool a little.
5. Whip eggs, sugar and vanilla until fluffy.
6. Gently stir in the melted mixture, try to fold it and not whisk vigorously.
7. Add salt.
8. Pour the mixture in the baking tray.
9. Bake for 45 minutes.
10. Turn off the heat and leave the cake for 2-3 more minutes inside of the oven.
11. Take out and chill, sprinkle with sugar powder, crystals or hagelslag.

Estimated preparation time: 20 minutes

Estimated cooking time: 45 minutes

Notes: good quality chocolate makes a difference.