A really good kladdkaka (literally meaning messy cake) needs to be properly gooey inside, so do make sure not to over bake it.Serves 8-10.
Preheat the oven to 175°C/350°F. Melt 125g unsalted butter and allow to cool a little. Grease and line the base and sides of a 24cm loose-bottom cake tin with baking parchment.
Beat 2 eggs and 175g caster sugar together with electric beaters until pale and thick, about 2-3 mins. Add the melted butter, 100g plain flour, 3tbsp sifted cocoa, 2tsp liquorice powder (or strong espresso) and a pinch of salt. Stir through 50g chopped soft liquorice (unsalted, optional).
Pour the mixture into the prepared cake tin and bake for 15-20 mins until crisp on top but still gooey in the middle. Serve with whipped cream.
Lagom: The Swedish Art of eating harmoniously by Steffi Knowles-Dellner (Quadrille, £20) Photography © Yuki Sugiura