Swedish sticky chocolate cake (Kladdkaka)

1. Preheat the oven to 175 °C; butter a 22 cm springform tin and dust it with cocoa powder (or breadcrumbs).

2. Melt the butter over low heat, take it off the heat and stir in the broken dark chocolate until smoothly melted.

3. In a bowl, stir the eggs with the sugar and salt just until combined - there's no need to whisk until fluffy.

4. Pour in the chocolate butter, then sift over the flour and cocoa powder and stir until just smooth.

5. Pour into the tin and bake for 15-18 minutes: the edges should be set, but the centre should stay sticky and slightly wobbly.

6. Let it cool completely in the tin (or chill it to firm up), then serve in slices with whipped cream.

Tip: Kladdkaka, "sticky cake", is one of Sweden's favourite bakes: it mustn't be overbaked, because the whole point is its creamy, gooey centre. Baking time depends on your oven, so check it first at 15 minutes - if a skewer comes out with sticky crumbs, it's perfect. It's even better from the fridge the next day, and instead of whipped cream you can serve it with vanilla ice cream or fresh berries.