Swedish Sticky Chocolate Cake

Cook Time 45 minutes

Servings makes 2 thin 18cm cakes. Each making 12 small slices (the cake is rich)

Ingredients

200g butter, unsalted

1tsp instant coffee

60g 70% dark chocolate, plus another 60g 70% dark chocolate, chopped

270g caster sugar (I prefer raw caster sugar) 

60g quality cocoa powder

Pinch salt

3 eggs 

90g flour

Method

Preheat the oven to 175°C. Butter the spring forms.

In a saucepan, gently melt the butter and 60g of chocolate and dissolve the coffee.

Take off the heat and in the saucepan, add the raw caster sugar, cocoa, and salt. Combine with a whisk.

One by one, add the eggs. (ensure the mixture is not hot before adding the eggs)

Last mix in the flour and chopped chocolate.

Divide into the cake rings and bake for 15-17 minutes (this might vary slightly depending on oven and cake ring used).

The cake should be slightly firm around the edge but remain soft in the centre.

Allow to cool.

The cake is great enjoyed at room temperature or still slightly warm with some chantilly cream (perhaps even with a little lemongrass or lime zest). Cut with a clean knife, cleaning after each cut.

Hoppas det smakar! This translates to "Hope it tastes good!"