Swedish Sticky Chocolate Cake
Fudgy chocolate cake
Ingredients
- 12 tablespoons unsalted butter cut into 1-tablespoon pieces
- 1/2 cup unsweetened cocoa powder plus more for dusting see Notes
- 1-1/4 cups packed dark brown sugar see Notes
- 4 large eggs
- 3/4 teaspoon Kosher salt
- 3/4 cup all-purpose flour
- 1/2 cup (3 ounces) bittersweet chocolate chips (60 to 70%)
Instructions
- Preheat the oven to 325°F. Mist a 9-inch springform pan (see Notes) with cooking spray and line the bottom with a round of kitchen parchment.
- In a medium saucepan over medium-high, cook the butter, stirring, until the milk solids at the bottom are browned and the butter has a nutty aroma, 1 to 3 minutes.
- Whisk in the cocoa and sugar into the browned butter. Transfer to a medium bowl and let cool until barely warm to the touch, about 10 minutes.
- One at a time, whisk the eggs into the cocoa-sugar mixture, followed by the salt and then the flour.
- Add the chocolate chips and stir until evenly distributed.
- Spread the batter evenly in the prepared pan.
- Bake until the edges of the cake spring back when lightly pressed, 30 to 35 minutes.
- Cool in the pan for 30 minutes, then remove the pan sides.
- Serve dusted with cocoa powder.
Notes
- You can use either Dutch-processed cocoa or natural cocoa works, just be sure it is unsweetened.
- You can use light brown sugar in place of the dark brown sugar.
- If you don’t have a 9-inch springform pan, you can use a 9-inch cake pan.
