Brown-Butter Dark Chocolate Kladdkaka

Method

1. Preheat the oven to 175 °C (160 °C fan). Line the base of a 14 cm round tin with baking paper and grease the sides thinly with butter.

   Add in this stepUnsalted butter 6 g

2. Put the remaining butter in a light-coloured pan over medium heat for 4 min. It will foam, then settle; when brown specks form on the bottom and it smells of hazelnuts, turn off the heat at once. Add the finely chopped chocolate and stir until smooth. Brown butter can burn within seconds, so don't walk away.

   Add in this stepUnsalted butter 54 gDark chocolate (60 to 70% cocoa) 50 g

   medium heat

3. Stir the measured egg, both sugars and the vanilla in a bowl for about a minute, until the sugar has mostly dissolved and the mixture looks glossy. No need to whip it.

   Add in this stepEgg, beaten (use only the amount shown) 1Caster sugar 50 gLight brown or muscovado sugar 30 gVanilla extract ½ tsp

4. Mix in the chocolate butter, then sift over the flour, cocoa and salt and fold with a spatula only until no dry flour shows.

   Add in this stepPlain flour 25 gUnsweetened cocoa powder 1 tbspSalt 1 pinch

5. Pour the batter into the tin, scatter the flaky salt evenly over the top and bake in the oven for 14 min. Take it out when the top is shiny and finely cracked and the edges are set but the centre still wobbles slightly.

   Add in this stepFlaky sea salt 1 pinch

   oven

6. Cool in the tin for 30 min, then unmould. Whip the cream with the icing sugar to soft peaks. Cut the cake with a warm knife and serve each slice with a spoonful of cream and the raspberries.

   Add in this stepWhipping cream 80 mlIcing sugar 2 tspFresh raspberries 60 g