cake, dessert, swedish, sweet, tomake


100g unsalted butter, melted and cooled

¼ cup (20g) bread crumbs

1 cup (180-200g) granulated sugar

4 tbsp cocoa powder, 100% cocoa

1 tsp vanilla powder

2 large eggs

¾ cup (90g) flour, sifted

1 pinch of salt

Whipped cream, for serving


Preheat the oven to 350 F (180C). Grease a 9-inch springform pan with butter and coat the bottom and sides with the bread crumbs, discarding any excess.

In a medium bowl, whisk the melted butter with the sugar and vanilla powder. Add the eggs, one at a time, and whisk until smooth.

In an other medium bowl, sift in the the flour, the cocoa powder and salt until well combined.

Fold into the batter until just combined, and then scrape the batter into the prepared pan, smoothing the top.

Bake until the cake forms a thin skin on top but the batter is still loose in the center, about 15-18 minutes.

Transfert the pan to a rack, let cool completely, and chill for 1 hour.