Scandinavian Chocolate Cake
FROM THE LAND WHERE DAYS -- and NIGHTS -- ARE REALLY SHORT SO THERE'S NOT A LOT OF TIME TO WASTE COMES A RICH CHOCOLATE CAKE FOR 2 THAT IS READY IN 20 MINUTES AND ONLY USES 1 BOWL.
High altitude? No problem! We live at 9000' (2743 m).
No adjustments are needed in the ingredients. Baking time may be longer at altitude. You
should increase oven temp to 365°.
Let us know how you like it.
¼ c flour
¼ c sugar
2 medium or large eggs
3 T butter
½ c chocolate chips, 60 - 75% cacao (or 2 1/2 oz bar chocolate)
Preheat oven to 350° with rack in center.
Melt chocolate and butter in a microwave-safe bowl for 2 minutes at 50%, stirring every 30 seconds, until melted and smooth.
Stir the sugar into the chocolate mixture with a spoon.
Sieve in the flour.
Add eggs. Beat vigorously for half a minute until smooth and satiny.
Put into a greased 4” springform (or three 3" ramekins, filling them ½ full). Bake 15-20 minutes or until the top is domed and surface begins to crack.
Enjoy as is or with a spoonful of heavy cream or add a dollop of strawberry or raspberry preserves.
NOTE: If you want to double this recipe, double flour, sugar, butter and chocolate, but use 3 large eggs.
High altitude: Bake at 365°. Adjust time as needed.