Swedish chocolate cake(s)
There is something about the imperfection in this cake, that makes it prefect. If I was going to bake it a conventional way, you would be presented with a round, thin chocolate/brownie/cake with a crispy, crackled top and sticky and gooey, but not a runny, centre. Sounds like a recipe for a disaster, does't it? And it would have been in almost any other baking occasion; here, it's just what we are looking for to create perfection. Eight little pieces of perfection, in this case.
I made one small change in the recipe that had quite a big impact on the taste, and if you are not a big fan of cocoa, like me, try it this way - replace at least half of the amount of cocoa with hot chocolate powder, or real chocolate. (Then close the windows to stop the neighbours knocking on the door asking what's in the oven).
275g caster sugar
50g plain flour
pinch of salt
4 tbsp cocoa powder ( I put 2, plus 2 hot chocolate powder)
125g melted butter
1 tsp vanilla sugar
icing sugar for dusting (optional)
whipped cream to serve (optional)
Preheat the oven to 180C/350F/gas 4 and grease a fluted muffin tin, or a round cake tin.
Beat the eggs and sugar until pale and fluffy, then gradually add the salt and flour. Stir the cocoa (hot chocolate) powder until well combined, then pour the mixture into the prepared baking tin. bake for 15 to 20 minutes, or until crispy on the outside and a strewer inserted into the centre comes out sticky. Remove from the oven and leave to cool in the tin.
Recipe adapted from " Baking recipes from around the World"