White chocolate kladdkaka

• 150g butter
• 150g best quality cooking white chocolate, broken into pieces
• 2 eggs
• 200g caster sugar
• 1 tsp vanilla extract
• 150g plain flour
• ½ tsp salt
• zest grated from 1 lemon
• seasonal berries, redcurrants, pomegranate seeds etc. to serve

METHOD

1. Butter and line with parchment a round cake tin, 23cm in diameter - or a similar flan tin. Preheat the oven to 180C/350F/gas 4.

2. Melt the butter in a little saucepan. Take it off the heat and stir in the chocolate until melted - it won’t combine thoroughly but that’s all right. Leave to cool.

3. Beat the eggs and sugar until pale and thick and the mixture leaves a ribbon trail when the beaters are lifted. Beat in the vanilla extract. Stir the salt into the flour and fold into the egg mix, followed by the lemon zest and the butter with chocolate. Fold gently until it’s all combined.

4. Pour into the tin and bake for 20 - 25 minutes - there should be a firm-looking edge and the middle should look barely cooked, like brownie. Leave it to cool completely in the tin.

Kladdkaka can also be made with milk or dark chocolate - in precisely the same proportions as above.

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See also

Swedish Tosca cake

Blondie

Oskar II cake