Swedish Sticky Chocolate Mud Cake

Method

1. 1Preheat the oven to 175°C. Grease and lightly flour a 20 cm springform cake pan.
2. 2Melt the butter gently in a small saucepan over low heat and set aside to cool slightly.
3. 3Lightly stir together eggs and sugar in a mixing bowl using a hand whisk; avoid beating air into the mixture.
4. 4Whisk in vanilla sugar, salt, cocoa powder, and the melted butter until fully incorporated.
5. 5Fold in the flour using a spatula until just smooth. Pour into the prepared tin and bake at 175°C for 16–18 minutes until set on the edges but still delightfully gooey in the center.