Swedish Chocolate Cake:
What's the big idea?
Apparently this is Sweden's favourite cake. It has no raising agents and is deliberately "underbaked" so the middle remains sticky.
It goes very nicely with a good cup of strong after-dinner coffee!
Here's the list of what you need:
What To Do
- 100g unsalted butter, plus a little extra
- 2 eggs
- 200g caster sugar
- 1 teaspoon vanilla extract
- 150g plain flour
- 3 tablespoons cocoa
- Pre-heat the oven to 180C/350F/Gas 4
- Grease and line a 20cm loose-bottomed cake tin
- Melt the butter, and leave to cool slightly - set aside
- Whisk the eggs, sugar and vanilla until light and fluffy
- Sift the flour and cocoa powder into the egg mixture and fold in gently
- Fold in the melted butter to form a smooth, thick mixture
- Pour into the cake tin and bake for around 20 minutes. It should be soft in the middle but not runny once cooled
- Leave to cool in the tin
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