Preheat your oven to 200°C (390°F) and line a 24 cm springform pan with parchment paper.

In a mixing bowl, crack in 3 large eggs and add 300g of sugar. Incorporate 1 teaspoon of vanilla extract and a pinch of salt. Whisk until light and frothy (2-3 minutes).

Sift in 110g of flour and 30g of cocoa powder over the wet mixture. Gently fold until just combined, avoiding overmixing.

Melt 100g of unsalted butter over low heat and cool slightly. Fold it into the batter until homogeneously mixed.

Pour the batter into the prepared pan and bake for about 17 minutes until the edges are firm and the center is slightly wobbly.

Allow the Kladdkaka to cool in the pan for 5 minutes, then carefully release the springform. Dust with powdered sugar before serving.