Chef Magnus Nilsson's wife likes to serve this beloved Swedish cake, similar to a fudgy American brownie, chilled, but it's just as good piping hot from the pan with a scoop of ice cream. Melting the butter in this recipe first and then stirring it with the other ingredients helps ensure that as little air as possible gets incorporated into the batter. The result: a gooey, more moist cake.
Featured in: The Sunday Suppers Project