1 stick butter melted, but not hot, plus more for greasing spring pan
2 eggs
1 teaspoon vanilla
1 cup sifted flour
Powdered Sugar (optional)
Raspberry Sauce (recipe below)
For Raspberry Sauce:
6 oz raspberries
1/2 cup sugar
1 Tablespoon Lemon Juice
1 Tablespoon corn starch
1/4 cup water, room temp or cold
Instructions
Add egg, sugar, and vanilla to large bowl and mix until smooth
Then add butter, cocoa and salt. mix.
Add flour and combine.
Mix with mixer paddle for 1.5 minutes on low or by hand with mixer for a 4-5 minutes
Spread in a 9-inch springform pan greased with butter.
Bake at 350 for 18 minutes — 15-17 if you want it EXTRA gooey
Remove from oven, cool for 30 minutes
Remove from springform pan, top with raspberry sauce(optional) and serve
For Raspberry Sauce:
Crush raspberries in a medium sauce pan
Add 1/2 cup sugar and lemon juice. Heat over medium heat until sugar is completely combined and just at a simmer
In a separate container add water to corn starch and mix
Pour water mixture into simmering pan and mix well, allowing it to hit a simmering temperature. It should thicken.
Cool and serve over Kladdkaka
Notes
Use a springform pan for the best results.
We cook for 18 minutes on the center rack, but the cake will get a bit gooier if you cook between 15-17.
Make sure to allow for a proper cooling time.
Raspberry sauce is optional, but any good chocolate topping would be great. Ice cream, whipped cream, or even just a dab of cream would be good on this recipe.