Look, I'm just translating the name literally here! Kladdkaka is, as I see it, the Swedish version of a brownie, but generally it's baked in a thinner layer, and also left deliciously sticky. Not a fancy dessert by any means, but very easy and popular. The only tricky part is getting it out of the oven at the right time - too long and it's just your average boring cake, too short and, well, it's still a batter. (That said, the batter is, um, extremely edible. Or so I hear.) You want the edges of the cake to be quite firm, but a large area in the middle should still be well wobbly, as it'll firm up as it cools.
This time I went with the zest of an orange for extra flavor, but like with brownies, there's really no end to how you can spice it up - nuts, liquor, flavorings like peppermint or coffee, you name it. (Another favorite of mine is a few tablespoons of cognac and about a cup of toasted nuts.)
300 ml (1¼ cup) sugar
150 ml (5 fl oz) all-purpose flour
2 tsp vanilla sugar
½ tsp salt
75 ml (5 tbsp) cocoa powder
finely grated zest of one organic orange
150 g (generous 5 oz) butter or baking margarine, melted
Mix together the dry ingredients and orange rind. Stir in the butter and then the eggs one at a time, just until it's evenly mixed. Pour into a buttered, floured pan and bake at 175°C (350°F)for about 20-25 minutes. Let cool and serve with whipped cream or ice cream and maybe some fruit or berries (raspberries are especially good).