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Home » sweet things » Quick and easy desserts » 6-ingredient gooey Swedish chocolate cake (kladdkaka)

6-ingredient gooey Swedish chocolate cake (kladdkaka)

17 Mar 18

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A slice of gooey Swedish chocolate cake and a fork
6-ingredient Swedish chocolate cake (kladdkaka)

This Swedish chocolate cake is not only one of the best I’ve ever eaten, but the easiest, too. One pan only and no whisking required. Just melt the butter and stir everything else in and you’re only 20 minutes away from oozy, gooey, richly chocolaty heaven!

This 6-ingredient Swedish chocolate cake is called Kladdkaka - soooo gooey and delicious!

Easy chocolate desserts like this always call my name, so when I saw it in one of those free supermarket food magazines recently, I filed it away in the ‘to make’ section in my head.Usually these ideas float around there for a long time before they (maybe) make it to the blog, but I couldn’t get this one out of my head.

Because, well, chocolate. And can you see how gooey and oozy and chocolaty it is? How could I resist? How can YOU resist?

6-ingredient gooey Swedish chocolate cake (kladdkaka)

What’s kladdkaka, anyway?

The recipe in the magazine was called Swedish chocolate cake, which in Sweden is called Kladdkaka. Apparently this is a very famous cake in Sweden and everyone has their favourite recipe for it. The cake should be very rich and chocolaty with a delicate crisp and chewy top but soft and gooey inside. A bit like a cross between fudgy brownies and a chocolate soufflé.

The easiest chocolate cake you can imagine… all in one bowl!

After I began to do a bit of research on this special-sounding Swedish chocolate cake, I found out from Top With Cinnamon’s Izy Hossack that there is a much easier way to make it than in the supermarket recipe I saw. So ridiculously easy that it only took me about 5 minutes to get it into the oven.

ALL you do to make this kladdkaka is:

  1. Line and grease one 18-20cm cake pan (a spring form pan is best).
  2. Melt the butter in a saucepan.
  3. Stir in sugar, cocoa powder, vanilla essence and flour.
  4. Bake for 20 minutes.

But look how incredibly chocolaty it looks!

Making gooey Swedish chocolate cake (kladdkaka)

I really think this easy chocolate cake is hard to beat … certainly as a quick chocolate desert to whip up for guests that looks quite impressive even though it’s only one tier and doesn’t have any kind of frosting.

So how do you serve kladdkaka?

Swedish chocolate cake doesn’t need any frosting or topping. Just turn it out and sprinkle generously with powdered sugar/icing sugar or cocoa powder.

There. It looks quite impressive just as it is, doesn’t it?

6-ingredient gooey Swedish chocolate cake (kladdkaka)

If you like, you can serve it with whipped cream and ice cream and some strawberries or raspberries.

I’ve made similar sticky chocolate things to this that tasted quite good too but they took 3 or 4 times longer to make. This cake only has SIX ingredients in it.

Just try not to overbake the kladdkaka because you don’t want to lose that lovely sticky gloopy-ness in the centre. The cake is done when the top is firm but breaks quite easily when you put a bit of pressure on it.

This 6-ingredient Swedish chocolate cake (Kladdkaka)

Can you make this Swedish chocolate cake ahead?

Yes! Make it a day or two in advance and keep it in the fridge if you like, then simply warm each piece separately in a microwave for about 20 seconds.

If there are any leftovers (and this is a big ‘if’!) pop them into the fridge and steal little bits every time you open the fridge. Well, this is what I always do. Oops. You’ll find when cold this chocolate cake tastes just like fudge! You could even cut it into small squares and tell your friends that it actually IS fudge!

Even Mr. Scrummy, who doesn’t usually like chocolaty cake things of any kind, loved this quick chocolate dessert. It was so scarily good that we ate half and froze the rest to stop ourselves from eating it all in one go.

6-ingredient gooey Swedish chocolate cake (kladdkaka)

This yummy chocolate cake would be perfect to serve to guests at Easter with mini chocolate eggs sprinkled over the top, or really for any special occasion.

To help you with this recipe: 

I like to use a 7 to 8 inch springform cake pan like this one to make this gooey chocolate cake. Because it’s such a gooey cake, it’s quite delicate when just cooked and this makes it really easy to turn out onto a plate or cake stand.

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5-minute chocolate pots (only 4 ingredients!)

A close-up of a piece of 6-ingredient gooey Swedish chocolate cake (kladdkaka)

6-ingredient gooey Swedish chocolate cake (kladdkaka)

Quite possibly the quickest, easiest, gooey-est (and so best) chocolate cake you'll ever make. This has only 6 ingredients and takes only 30 minutes to make and bake from start to finish. A cake that is so perfect for serving to guests... or just scoffing at home in front on the TV!
4.6 from 293 votes
Print Recipe Pin Recipe Save Recipe Saved!
Prep Time 10 mins
Cook Time 20 mins
Cuisine Swedish
Servings (click to change) 8 to 10
Author Helen

Equipment (affiliate links)

  • 9 inch spring form cake tin
  • spatula
  • large mixing bowl

Ingredients (UK/Australia? Click below for grams/ml)

cups/ounces - grams/ml
  • 4¾ ounces salted butter (US = just over ½ cup, or just over 1 stick)
  • ½ cups cocoa powder (plus 1 tablespoon) unsweetened, plus extra for sprinkling
  • 1¾ cups sugar
  • 1 cup plain flour (actually, just less than a full cup, about 0.85 cups)
  • 1 teaspoon vanilla extract
  • 3 eggs lightly whisked
Prevent your screen from going dark

Instructions
 

  • Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan with a circle of baking paper, then grease the paper and the sides of the pan.
  • Melt the butter in a medium saucepan, then take off the heat and set aside.
  • Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
  • Pour the mixture into the cake pan and bake for 20 to 25 minutes (see note below) until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
  • Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with cocoa powder and serve warm with ice cream or cream.

Notes

Recipe barely adapted from Izy Hossack’s recipe for Mail Online.

A note on which cake pan to use

I usually use a 9 inch spring form cake pan for this cake, because that's what I have, and it comes out as you see in the photos.
The original recipe that I adapted this from, however, states to use a 7 inch pan. I'd say that anywhere from 7 to 9 inches will work well. 
You might need to make the recipe a couple of times to get the baking time just right (yes, it's one of those recipes, but once you've nailed it, you've nailed it). See below for more hints on getting your cake just right!

Getting your cake just right

Although this is a super quick, easy and delicious cake, it can 'sometimes' (not always) take a bit of perfecting. If your cake still isn't cooked on top after 20 minutes, keep checking it every couple of minutes until it is. I usually find 20 minutes is about right, but of course it depends on your oven/the exact size of your cake pan etc.
One reader reported that the cake took 30 minutes in her oven. So the first time you make this might be a bit of an experiment to see how long you need to cook it in your oven!
You want to avoid overcooking the cake though, because then it won't be as deliciously gooey. 

After your cake is cooked...

You'll find that your cake is quite delicate just after cooking. Let it cool in the pan, then turn it out onto a plate or cake stand.
I usually hold a plate on the top, then invert it quickly. Your cake will then be on a plate, but it will be upside down. To turn it back the right way, I put another plate on the bottom of the cake and turn it back the right way.

Can you make this chocolate cake gluten free?

Yes! I officially tested this recipe using just almond flour in February 2020. It works just as well as it does with ordinary flour.
In fact if anything it's slightly more delicious (if that's possible) because you can very slightly taste the almonds. 
I haven't tried the recipe with gluten free plain flour, but I'm pretty sure you'd have no problem doing a straight swap. The recipe doesn't contain a lot of flour, so flour substitutions tend to work well. Good luck!
I first published this recipe in April 2015. This version has been updated with a how-to video, new photographs, a few changes to the text and nutritional info and conversion to metric measurements in the recipe. 

Nutrition

Calories: 384kcalCarbohydrates: 58gProtein: 4gFat: 16gSaturated Fat: 9gCholesterol: 97mgSodium: 145mgPotassium: 121mgFiber: 2gSugar: 43gVitamin A: 510IUCalcium: 23mgIron: 1.8mg
Tried this recipe?Let me know if you liked it!
 

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By Helen all recipes, cakes, chocolate, popular posts, Quick and easy desserts, sweet things

Comments

  1. Katie says

    21 Feb 21 at 4:19 am

    5 stars
    Just plunged into my attempt and it’s sooo good. Very rich and will cut down on the sugar next time for personal taste. But I substituted the sugar for coconut sugar and the cocoa powder for raw cacao and it still tastes good, with the added bonus of not being as naughty 😀 Thank you!

    Reply
    • Helen says

      22 Feb 21 at 9:52 am

      Hi Katie! Thanks so much for the feedback. It’s really helpful to hear how your substitutions went because I don’t think I’ve heard of anyone using cacao and coconut sugar before. It definitely works with less sugar – try a third less to begin with. I’ve had good feedback on slightly less sweet versions 🙂

      Reply
  2. FRANCESCA PAZIENZA says

    16 Feb 21 at 8:05 pm

    the amount of ingredients (in grams) are different between what you see in video and what you get if you print the recipe…. which one is the right one?

    Reply
    • Helen says

      18 Feb 21 at 10:04 am

      Ah OK Francesca – I’ll check that out. Thanks for the info! Definitely go by what it says when you print the recipe. Good luck – I hope you enjoy it!

      Reply
  3. Dan says

    14 Feb 21 at 5:20 am

    4 stars
    Certainly easy to prepare, however the comment regarding when it is done is perhaps a bit misleading “the top should be firm but crack under a little pressure from your finger” ended up overcooking it way too much as this was never true and lost all the gooeyness!!

    Reply
    • Helen says

      15 Feb 21 at 12:11 pm

      Hi Dan! Helpful observation – thank you. I’ll try to think of a better description. Any suggestions? I’m glad you still enjoyed it though. It’s worth having another go in your particular oven because once you’ve nailed it this is usually a keeper 😉

      Reply
  4. Kate says

    29 Jan 21 at 9:08 am

    4 stars
    I’m so glad I read about a reviewer using only 270 g of sugar. That’s what I used and even that was super sweet. I probably could have gone down to 220 g and been fine. I also learned I’m not a huge fan of undercooked cakes. (I’m a brownie edges type of gal.) Probably won’t save the kladdkaka recipe for future use. It tastes good and is super rich though, the edges are perfect!

    Reply
    • Helen says

      29 Jan 21 at 1:52 pm

      Thanks for the feedback, Kate. Good to hear that it’s possible to reduce the sugar without it affecting the overall consistency. 🙂

      Reply
  5. Andrew Faber says

    25 Jan 21 at 11:42 am

    How much salt should I add if I only have unsalted butter?

    Reply
    • Helen says

      26 Jan 21 at 1:56 pm

      I’d add just a quarter teaspoon, Andrew. It’s not essential but should intensify the chocolaty taste. Enjoy!

      Reply
  6. Amber Daulton says

    23 Jan 21 at 10:54 am

    5 stars
    I tried this today. It was super easy to make. I left it in the oven for 20 minutes, then another 3 minutes since it didn’t look done. After I let it cool, I tried to flip it over on a plate. Unfortunately, it made a bit of a mess. The sides came up correctly, but the middle section was still too gooey and stuck to the pan. I definitely should’ve let it cook longer, which I’ll do the next time I make it.
    It tasted delicious. Both my hubby and I went crazy over it.
    Thanks for the great recipe.
    ~ Amber

    Reply
    • Helen says

      23 Jan 21 at 4:01 pm

      Hello Amber. I always appreciate feedback on this recipe but especially from people who’ve made it for the first time. It just confirms that it can take a couple of tries in your particular oven to get it right, but once you have it’s such a great recipe to have up your sleeve for dinner parties etc. So glad you enjoyed it though!

      Reply
  7. Mary J LaBelle says

    23 Jan 21 at 3:01 am

    What temperature to bake in oven?

    Reply
    • Helen says

      23 Jan 21 at 4:05 pm

      Hello Mary! 180C or 350F. Good luck!

      Reply
  8. SR says

    04 Jan 21 at 12:28 am

    5 stars
    really loved this cake! found the taste perfect with 270g sugar which brought out the dense cocoa goodness and paired brilliantly with vanilla ice cream! thanks for sharing this fab recipe!

    Reply
    • Helen says

      04 Jan 21 at 4:41 pm

      Thank you – I’m so glad you liked it!

      Reply
  9. Melissa says

    01 Jan 21 at 12:00 pm

    5 stars
    Wonderful recipe! So easy to make and was on the table within 30 minutes. My family likened it to a cross between a brownie and a lava cake. I’ll definitely be making this again, it was a hit!

    Reply
    • Helen says

      02 Jan 21 at 10:23 am

      I like your description, Melissa. That’s exactly what it’s like! So happy you like it1 Happy New Year! 🙂

      Reply
  10. Dani says

    11 Dec 20 at 9:59 pm

    GREAT (and super easy) recipe!

    I found this googling “quick chocolate desserts” because it was 8pm at night and I had a chocolate craving like no other, and this looked like the lowest effort cake-type dessert I could whip up with what I had on hand. And man did it deliver on the fudge factor! It’s like a molten lava cake, but a little more chewy-brownie in consistency.

    And it’s even BETTER the next day. My bf had some this morning with his coffee and declared “I think this is one of the best desserts you’ve ever made” – if that’s not an endorsement for this recipe, I don’t know what is 😉

    Needless to say this one’s getting bookmarked and becoming a regular in the rotation.

    Reply
    • Helen says

      12 Dec 20 at 3:42 pm

      Hello Dani. Thank you so much for the great review! I’m the queen of quick chocolate desserts hahaha!! I really like your description of this – very helpful for others so thank you for that. And it does make you feel good when someone else appreciates your efforts so much, doesn’t it? Just FYI, I’m about to post another really quick, easy and delicious chocolate dessert. Stay tuned! (you can check back in a few days or sign up for my latest recipes by email if you haven’t already 😉

      Reply
  11. Lyndal says

    10 Dec 20 at 10:33 am

    5 stars
    I love, love, love this recipe! So quick and easy and works perfectly every time. This super gooey, choclatey cake has been requested so many times by friends. If there are any leftovers (only happens when I double the recipe and make 2 of them) I just wrap it in tinfoil and put it in the freezer. Cuts beautifully straight from the freezer for a sweet snack that tastes like fudge.

    Reply
    • Helen says

      11 Dec 20 at 1:30 pm

      Hi Lyndal! So happy this has become a family favourite for you too! I love it straight out of the fridge but never tried it straight out of the freezer. Now you’ve given me a new idea 😉 Merry Christmas!

      Reply
  12. Ching says

    08 Dec 20 at 9:28 am

    hi, love this recipe and so easy and tasty! but i am wondering why the top of my cake didn’t crack, what would be the reasons? and thank you again for this wonderful recipe!

    Reply
    • Helen says

      08 Dec 20 at 10:11 am

      Hi Ching! So glad you enjoyed it! The top doesn’t have to crack. It does sometimes as the cake is quite brownie-like, but by all means it doesn’t have to. Especially if it tastes really good! Hope this becomes a firm family favourite!

      Reply
  13. Shammin says

    26 Nov 20 at 1:07 pm

    5 stars
    Wow, made this as a dessert at short notice, since prep was quick and baking time was short and it was so good with ice cream! I used a 7 inch springform tin and it’s just the right amount for us – my hubby, my oldest 2 children and i gave my brother in law a few pieces to take back.
    Will make again! Thank you!

    Reply
    • Helen says

      01 Dec 20 at 10:14 am

      Ah yes, you can’t skip the ice cream! So happy you enjoyed this, Shammin! I love that this is so quick and easy to make and tastes really decadent 😉 Really happy you like it enough to make again!

      Reply
  14. Justine says

    26 Nov 20 at 11:24 am

    5 stars
    LOVE this recipe!! It’s my go to now, one pot, 30 mins, and stuff I always have on hand! Have had it 3 times in the last 6 weeks! Thank you for sharing this wonderful recipe! Also people, don’t skip the parchment paper! Even making this in a silicone pan and spraying it first it stuck the first time I made it!

    Reply
    • Helen says

      01 Dec 20 at 10:15 am

      Thank you so much Justine! I really appreciate you taking the time to leave your feedback. It’s the biggest compliment to hear you say you’ve made it multiple times already. It’s still one of my go-tos after many years of making it. Thanks for the reminder to not skip the parchment paper, too. Agreed! 😉

      Reply
  15. Chris says

    21 Nov 20 at 10:42 am

    Simple recipe but so so good

    Reply
    • Helen says

      24 Nov 20 at 10:26 am

      So happy you approve, Chris!

      Reply
  16. Diana says

    16 Nov 20 at 7:37 pm

    5 stars
    It is stunning! It had only Cocoa powder in the recipe but tasted as though it had a lot of top quality plain chocolate. Easy to do and worked the first time. You MUST make it.

    Reply
    • Helen says

      17 Nov 20 at 10:07 am

      So glad it worked out well first time for you, Diana. Sometimes it can take a couple of tries! You’re right about it tasting more elaborate than it actually is. I love that!

      Reply
  17. Caitlyn Grow says

    06 Nov 20 at 8:29 am

    I used the metric version and my batter was as thin as water and baked it for 35 minutes. It collapsed about 5 minutes after taking it out. Immediately tried again assuming i did something wrong but the batter turned water thin again. I watched your video and yours is very thick. So i added an extra CUP of flour and added a little bit of sugar and cocoa so it didn’t taste completely like flour. It baked for 20 minutes and was a lighter brown color not like the dark one you have above… not sure what I’ve been doing wrong.

    Reply
    • Helen says

      06 Nov 20 at 9:16 am

      Hi Caitlyn! Hmmmm… I always use the metric measurements and have made this many many times in different ovens so I know the measurements are sound. It’s hard to know exactly why it isn’t working for you, but it could just be that it needed to stay in the oven for a while longer. This recipe does sometimes need a few ‘tries’ to get it absolutely right in your particular oven for some reason, but once you’ve got it I think it’s a recipe worth working on and keeping! Sorry I can’t be any more help. It does sound a bit strange that your batter was very very thin. It should be on the thinner side for a cake batter but as you say not super super runny. So… in your case I’d try at least one more time and maybe keep it in the oven for a bit longer. Keep testing every couple of minutes after 25 minutes until the skewer comes out of the cake still sticky but not with runny batter on it. I’d be interested to hear how you get on! 🙂
      P.S. Ahh, just one more quick thought… did you use pure butter? If you use anything else e.g. margarine there could be a higher water content in which might make the batter runnier? Just a thought…

      Reply
  18. M says

    21 Sep 20 at 1:24 am

    Hey
    Can I add in strawberries to this ?
    Or place strawberries and then pour the batter on it and later bake ?

    Reply
    • Helen says

      21 Sep 20 at 5:05 pm

      Hello! I’ve never tried adding any fruit but I have served it with fresh fruit on the side – that’s delicious. I would think you could add in little pieces of chopped strawberry if you wanted to, but I’m not sure about pouring the batter on the strawberries. Might be a bit messy/tricky getting the cake out of the pan? Let me know how you get on!

      Reply
  19. StephaniePope says

    06 Sep 20 at 3:07 am

    5 stars
    super easy and really yummy

    Reply
    • Helen says

      07 Sep 20 at 10:59 am

      Great to hear it, Stephanie! So glad you enjoyed it 🙂

      Reply
  20. Darlene Erickson says

    27 Aug 20 at 7:55 am

    Could you use a pie plate instead of a springform pan?

    Reply
    • Helen says

      27 Aug 20 at 5:09 pm

      Hi Darlene! That should be fine. Just grease the plate well with butter before you pour in the batter 🙂

      Reply
  21. Roy says

    15 Aug 20 at 10:48 pm

    Hi my Swedish chocolate cake came out a little too sticky and I cooked it for 25 min on 170 as my oven seems a little hotter. Tastes great what can i do to make it less gooey?u

    Reply
    • Helen says

      16 Aug 20 at 8:26 am

      Hello Roy! It’s probably just a case of leaving the cake in your particular oven for a bit longer next time. For now though I’d try microwaving individual pieces for a few seconds to see if that firms them up a bit. Shh… don’t tell anyone I told you that!!

      Reply
  22. Ana says

    06 Aug 20 at 6:28 am

    Hi what type of sugar did you use?? White or something else?

    Reply
    • Helen says

      06 Aug 20 at 4:36 pm

      Hi Ana! Just plain white sugar is fine. I’ve also used caster (super fine) sugar and raw organic sugar. All work!

      Reply
  23. Sen says

    04 Aug 20 at 10:20 pm

    I tried this recipe today with the metric conversion for the ingredients measurement. Although I really like the cake and the texture was perfect I felt it’s was far too sweet. Does it have anything to do with the conversions or should I simply try again with less sugar maybe 275 gms instead of 350 grams?

    Reply
    • Helen says

      05 Aug 20 at 11:35 am

      Hi Sen! Yeah, this is probably the sweetest recipe on my site. Personally I only make it for special meals and just serve small pieces! Some people however have successfully reduced the sugar. A good rule of thumb is to reduce by 25% to begin with, so reducing to 275 grams should be fine. Just in case you’re interested, there are some great lower sugar recipes on my site, too! In particular I have a very popular healthy chocolate cake with butternut squash and avocado in it! It doesn’t ‘taste healthy’ but it’s made with maple syrup not unrefined sugar. Glad you enjoyed the gooey chocolate cake though, despite how decadent it is 😉

      Reply
      • Sen says

        06 Aug 20 at 6:37 pm

        5 stars
        Everyone in my family thoroughly enjoyed it! Its a keeper. I think if I adjusted the sugar to 275 grams it will be perfect 🙂 Thanks so much for this amazing fail-proof recipe!

        Reply
        • Helen says

          09 Aug 20 at 8:59 am

          Hi Sen! Yes, no worries with cutting down on the sugar. I also have a 30-minute healthy chocolate cake on the site which has no refined sugar at all. I highly recommend that too – doesn’t even taste healthy 😉

          Reply
          • Sen says

            13 Sep 20 at 2:10 pm

            5 stars
            Hi. Does this cake freeze well?

          • Helen says

            14 Sep 20 at 9:48 am

            Hello Sen! Yes, it freezes really really well. Just wrap well in plastic wrap and aluminium foil. Sometimes I even cut it into portions and freeze that way.

  24. ST says

    03 Aug 20 at 2:08 am

    I made this cake the other night and it was great! I used a 9 inch pan and found that 20 minutes was too long and the cake wasn’t as moist as I believe was intended, I think next time I’ll shoot for 15 and just check periodically. Thanks for a lovely indulgent cake 🙂

    Reply
    • Helen says

      04 Aug 20 at 9:40 am

      Thank you so much for the feedback, Sam! This does sometimes take the first try to figure out the best oven time for you, but once you’ve got it it’s a recipe for life 🙂

      Reply
  25. Vi says

    02 Aug 20 at 11:22 am

    5 stars
    So so good. I didn’t quite get the cracked top after baking it, but it’s so gooey and tastes like a mix of fudge and brownie. Thanks for the recipe!

    Reply
    • Helen says

      04 Aug 20 at 9:40 am

      Thank you so much for the feedback, Vi – I’m so glad you loved it as much as we do!

      Reply
  26. Kristen says

    03 Jul 20 at 2:37 am

    5 stars
    I’ve made this recipe a number of times and it always turns out great! Very simple to make, and so moist and gooey. Thank you!

    Reply
    • Helen says

      06 Jul 20 at 9:29 am

      Hi Kristen! I’m so glad you like it! Have you seen my latest recipe too? It’s a gooey self saucing chocolate pudding – also delicious and surprisingly low in sugar 😉

      Reply
    • Dave says

      12 Jul 20 at 12:13 pm

      5 stars
      Excellent, quick and easy dessert option. I made this just to have a quick dessert without all the trouble of making a full cake with frosting and it turned out great. I did add an additional tablespoon of coacoa and two teaspoons of espresso powder to make it extra rich and couldn’t be happier.

      Reply
      • Helen says

        13 Jul 20 at 10:46 am

        Hi Dave! Thanks for leaving a review. I’m so glad this worked out well for you. I love it for exactly the same reasons you describe (impressive without all the fuss!). I like your idea of adding espresso!

        Reply
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