Swedish Kladdkaka
 

• Preheat the oven to 175°C/350°F. Grease the bottom and sides of one 23 cm (9-inch) baking pan, and line it with parchment paper leaving a slight overhang.
   
• In a small bowl, whisk together 60 grams of all-purpose flour and 1 or 2 tablespoons of best-quality unsweetened cocoa powder; set aside for now.
   
• In a small saucepan, melt 100 grams of unsalted butter over low-medium heat. As soon as the butter is melted, increase to medium heat and let it simmer, stirring with a spatula. The butter will first hiss and pop; just continue stirring until the butter has a beautiful golden yellow color and is silent.
   
• Remove the saucepan from heat and stir in 150 grams of best quality dark chocolate, roughly chopped 53% to 66%. With your spatula, slowly stir until the butter and chocolate are combined; set aside for now.
   
• Into the bowl of an electric mixer fitted with the whisk attachment, add 170 grams of white sugar, 2 large eggs (straight from the fridge), a pinch of sea salt, 1 teaspoon of instant espresso powder, and 1 teaspoon of vanilla bean paste (optional).
   
• Whip on medium-high speed until thick and fluffy, about 8 minutes.
   
• Reduce the mixer to low speed and slowly/carefully pour in the warm chocolate-butter mix; mix on low just until combined.
   
• Stop the mixer, remove the bowl, and scrape the sides and bottom of the bowl with a rubber spatula.
   
• In two additions, sift in the flour/cocoa mixture; with a spatula, carefully combine.
   
• Scrape the sides and bottom of the bowl again with a rubber spatula to make sure the batter is well mixed from the bottom up. (Don't overwork the batter at this stage, just fold the cocoa/flour until just combined.)
   
• Pour into the prepared pan and bake the Swedish kladdkaka until it is glossy and just barely firm, about 15-17 minutes.
   
• In Sweden, most people like to enjoy this cake while it is slightly warm, they just use a spoon and scoop it onto a dessert plate and add some ice cream or whipped cream on the side. The kladdkaka at this stage is almost like a lava cake.
   
• I prefer mine more firm, then cool the cake to room temp, then refrigerate until firm and cold (about 1-2 hours).
   
• Just before serving, lift the kladdkaka from the baking pan using the slight overhang of parchment paper, and cut the cake into beautiful slices. Enjoy it as it is; it's perfect with some vanilla ice cream or whipped cream on the side.

Salted Caramel Sauce
 

• In a small saucepan, add 80 grams of diced unsalted butter and 400 grams of heavy cream.
   
• Use a sharp knife to split the 1/2 vanilla bean lengthwise and scrape the seeds into the cream/butter mixture, then put the pod in the cream as well.
   
• Place over medium-low heat to melt the butter. Do not let it boil.
   
• Baker's Note: A rich caramel flavor is achieved by cooking the sugar and light corn syrup to a rich, deep golden or amber color. Keep an eye on it at all times, as it's easy to go too far and end up with a more bitter taste.
   
• Put 250 grams of white sugar and 170 grams of light corn syrup in a medium saucepan set over medium-high heat. (Do not stir at this point, or you risk crystallizing your syrup.)
   
• Cook without stirring until the sugar starts to caramelize around the outside of the pan.
   
• Using a wooden spoon, carefully draw the caramelized sugar towards the center of the pan to help the sugar cook evenly. Once all the sugar has caramelized to a rich golden brown, but not dark brown, remove from heat and carefully stir in the warm heavy cream/vanilla/butter mixture, a little at a time (be very careful, as it will bubble up and steam intensely). Add 1/2 teaspoon of flaked sea salt.
   
• Return the saucepan to low-medium heat and stir for 4 minutes. (Set a timer.)
   
• Cool the caramel sauce in the pan, discard the vanilla bean then pour the caramel into a heatproof glass jar/bowl. Let cool completely, and refrigerate.
   
• This caramel will keep sealed in a glass jar in the refrigerator for up to 2 months.
   
• The caramel will harden slightly in the refrigerator. To soften it for spreading, microwave it in a heatproof bowl in 10-second intervals until it reaches the desired consistency.
  
   

Kladdkaka with salted popcorn and salted caramel sauce
 

• Just before serving lift the cold kladdkaka from the baking pan using the slight overhang parchment paper, and cut the cake into beautiful slices,  top each slice with some salted popcorn.
   
• The caramel will harden slightly in the refrigerator, soften it for spreading by microwaving in a heatproof bowl 10- seconds intervals until it reaches the desired consistency, and drizzles 1-2 teaspoons salted caramel sauce on top of the popcorn/kladdkaka.