Pre-heat the oven to 175°C (350°F) and grease a springform pan.

Melt the butter and then add the cocoa. When combined, stir in the coffee.

In a separate bowl beat eggs and sugar together. Add cocoa/butter mixture, vanilla sugar, Greek yoghurt and milk and whisk to combine thoroughly. Mix in the flour and then throw in the chocolate, stirring just until it is combined.

Bake for around 15-17 minutes - if you would like a gooey centre, the cake is ready when the outsides are fairly firm but the middle is still wobbly. Before serving, sprinkle with icing sugar or fine coconut sugar. Kladdkaka tastes great cold but is particularly fantastic warm out of the oven, especially if you are going for a gooey version (if it has cooled you can always pop in the microwave for a short burst to warm it up, too). Enjoy!