Here’s the technical specification for a chocolate cake that’s popular in scandinavia. There’s no raising agent such as baking powder so, while it gets crispy on the outside, it stays gooey and sticky in the middle. It’s very quick to make and so tasty!

Prerequisites:

These measurements make 6-8 slices. The ratios are 1 butter : 1 flour : 2 sugar : 2 eggs: 3/4 cocoa

• An oven at 175C
• Cake tin ~22cm diameter

Dry ingredients:

• 2 dL / 170g sugar
• 1 dL / 55g flour
• 3/4 dL / 35g cocoa powder
• 1 tea spoon vanilla sugar (substitute with a little vanilla powder)

Wet ingredients:

• 100g butter, melted and cooled to room temperate
• 2 eggs

For the cake tin:

• Breadcrumbs
• Butter

Optional for serving on the side:

• Cream, whipped

Implementation steps:

1. Set oven to 170C
2. Melt the butter and transfer it to a bowl to cool back down to room temperature
3. While butter is cooling, rub the inside of cake tin with butter. Then pour in some breadcrumbs and rotate the tin so the breadcrumbs coat the base and sides of the tin until they’re covered. This will make the edge of the cake have a crispy texture.
4. Wisp eggs and sugar until pale and fluffy. These air bubbles are the only air this cake gets as there’s no yeast or baking powder.
5. Add the cooled melted butter and stir it in
6. In a separate bowl blend the dry ingredients so the flour, cacao and vanilla are evenly distributed
7. Fold the dry mix into the egg+sugar
8. Pour into the buttered & crumbed cake tin
9. Bake for 15 minutes. Not longer as you want it gooey in middle.
10. While it’s baking, whip some cream to accompany the cake when serving.

Evidence