The Swedish name for this dessert is kladdkaka. That means that it is a sticky and chewy cookie. It gets really chewy if you wait and eat it until it is room tempered.
Ingredients 4 servings
100 g (3.53 oz) unsalted butter
200 g (7.05 oz) sugar
100 g (3.53 oz) eggs
70 g (2.47 oz) wheat flour
1 g (0.04 oz) salt
90 g (3.17 oz) cocoa powder
Preheat the oven to 175° C (347 degrees Fahrenheit).
Melt the butter in a pan. Let it cool down.
Add the sugar, eggs, flour, salt and cocoa powder. Stir with a spoon until the batter is blended.
Spread the batter on a tray lined with baking paper. The layer should be 2 cm high.
Bake for 20 minutes
Let the cake cool completely before cutting into long, narrow pieces.
Place one piece of chocolate cake onto the plates.
Whip the cream to soft peaks and pipe it on top of the cake and on the plates.
Put the raspberries on top of the cake and around the cake.
Sift icing sugar on top.