Swedish Sticky Cake (Kladdkaka)

2/3 c. butter, melted

2 eggs

3/4 c. SR flour

1 1/3 c. sugar

1 t. vanilla

1/3 c. cocoa

Topping:

1/2 c. heavy cream

1/2 t. vanilla

1 1/3 c. semi-sweet chocolate chips

Preheat oven to 325. Spray 8" round springform pan. Combine sugar and butter until smooth. Add egg and vanilla. Add flour & cocoa until just combined. Spoon batter into pan and spread into a thin layer. Bake 17-20 minutes or until just set in the center. Allow cake to cool while making topping. Add cream to a large microwave safe bowl and microwave for 1 minute on high. Add chocolate chips and vanilla. Allow chocolate chips to melt for 5 minutes, then mix for 1-2 minutes until smooth. Pour chocolate over cooled cake and allow to set for 1 hour then refrigerate until ready to serve. Remove from pan to serving plate before serving.

(Original recipe from 12 tomatoes)