How to make your own chocolate kladdkaka A nation obsessed with cakes in all its forms, Sweden is particularly fond of kladdkaka - a gooey chocolate cake which is celebrated annually on November 7th. Why not make your own by following one of The Local's favourite recipes? Makes: 8 portions Time needed: 70 minutes (+ 40 minutes cooling time) 60 g (1/2 cup) plain (all-purpose) flour 25 g (1/4 cup) good quality unsweetened cocoa powder pinch of salt 2 eggs 265 g (1 1/3 cups) caster (superfine) sugar 1 tbsp vanilla extract 115 g (1/2 cup) melted butter Many Swedes claim that the mixture is just as delicious as the end product. Photo: Linda Alsbäck/Flickr Step 1 - Preheat the oven to 175C. Step 2 - Lightly grease a loose-bottomed 21cm (8") round cake tin (pie plate). Step 3 - Sift together the dry ingredients: the flour, cocoa powder, and salt and mix thoroughly. Set aside. Step 4 - Whisk together the eggs and sugar until smooth. Let the appearance guided if the cake is done, watch the temptation to overcook it. Photo: Kakao/Flickr Step 5 - Carefully fold the flour mixture into the eggs and stir until just combined. Step 6 - Pour in the vanilla extract and melted butter. Stir until well combined and then pour into the tin. Step 7 - Bake on the lower rack of the oven for about 25 minutes until the centre is lightly set. Step 8 - Cool in its tin. Once cooled, it can be stored in an airtight container for up to four days. Serve with lightly whipped cream and berries Dust with icing sugar (confectioner's sugar) and serve with lightly whipped cream spiked with some vanilla essence. For a double dose of chocolate, drizzle some warm chocolate sauce over the top and serve with lightly whipped cream spiked with a splash of Grand Marnier and a glass of blood orange liqueur. For the sauce: Put 25 g (1 oz) of dark chocolate, 2 teaspoons of double (heavy) cream, 2 teaspoons of caster (super fine) sugar and 1/2 a tablespoon of hot water in a bowl over a saucepan of simmering water. Stir until the chocolate has melted and everything is thoroughly mixed and then drizzle or pour over the kladdkaka. There are many ways to serve this baked good. Photo: Geoff van der Meer/Flickr If you're gluten intolerant - fear not! Substitute the flour for ground almonds. Swedish kladdkaka is best enjoyed when still warm out the oven, commonly with a cool glass of milk. It stays perfectly delicious if you opt to reheat it lightly in a microwave before serving. Recipe courtesy of John Duxbury, Editor and Founder of Swedish Food.