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1⁄2 tbsp salted butter
1 tbsp cocoa powder
3 large eggs
250 g caster sugar
5 tbsp cocoa powder
150 g plain flour
125 g salted butter melted
1 1⁄2 tsp vanilla extract
1⁄2 tbsp icing sugar
600 ml double cream
1 tbsp caster sugar
  1. Preheat the oven to 150°C, grease a springform pan (20cm diameter) with the 1⁄2 tbsp of butter and dust the surface with cocoa powder.
  2. Whisk the eggs and sugar together until pale and fluffy. In a separate bowl, sift the 5 tbsp cocoa powder and flour together. Fold the egg mixture into the dry ingredients until fully combined. Add the melted butter and vanilla extract. Fold it into the mixture until fully combined.
  3. Pour the batter into the pan and bake for 25-30 minutes. Allow the Kladdkaka to cool at room temperature, then transfer to the fridge to cool completely. Dust over some icing sugar and whip the cream with the 1 tbsp sugar to soft peaks.
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