Swedish “Sticky” Chocolate Cake

Name: Swedish “Sticky” Chocolate Cake
Cook time: 45 min
Total time: 45 min
Ingredients: 1½ sticks (12 tablespoons) salted butter, cut into 12 pieces; ½ cup (40 grams) unsweetened cocoa powder, plus more to serve; 1¼ cups (250 grams) packed light or dark brown sugar; 4 large eggs; 1/4 teaspoon table salt; ¾ cup (98 grams) all-purpose flour; ½ cup (75 grams) chocolate chips

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Cook Time: 45 minutes

Total: 45 minutes

Servings: 11

Ingredients

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1½ sticks (12 tablespoons) salted butter, cut into 12 pieces½ cup (40 grams) unsweetened cocoa powder, plus more to serve1¼ cups (250 grams) packed light or dark brown sugar4 large eggs1/4 teaspoon table salt¾ cup (98 grams) all-purpose flour½ cup (75 grams) chocolate chips

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Instructions

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Step 1

Heat the oven to 325°F with a rack in the middle position. Mist a 9-inch springform pan with cooking spray and line the bottom with a round of kitchen parchment.

Step 2

In a medium saucepan over medium-high, cook the butter, stirring, until the milk solids at the bottom are browned and the butter has a nutty aroma, 1 to 3 minutes. Whisk in the cocoa and sugar; transfer to a medium bowl and let cool until barely warm to the touch.

Step 3

One at a time, whisk the eggs into the cocoa-sugar mixture, followed by the salt. Whisk in the flour, add the chocolate chips and stir until evenly distributed. Spread the batter evenly in the prepared pan. Bake until the edges of the cake spring back when lightly pressed, 30 to 35 minutes. Cool in the pan for 30 minutes, then remove the pan sides. Serve dusted with cocoa powder.