by Nadine März
There are many variants of this wonderful chocolate cake, but the general idea is American brownine meets chocolate pudding. It’s not difficult to make, but keep an eye on it so it doesn’t bake too long and lose its ‘gooeyness’. Most recipes use cocoa powder, but melted chocolate is even better…
2 dl (+/- 0.85 cup) sugar
2.5 dl (1 cup) flour
1/2 teaspoon baking powder
200g chocolate (blockchocklad), in pieces
200g butter, chopped in pieces
Melt the butter and the chocolate.
Mix in the rest of the ingredients.
Pour in a buttered baking pan (springform pans are often used here) and place in the oven (~180°C) for approximately 10 minutes or to your liking – the middle should be set but not hard.
And then knock on your neighbor‟s doors and enjoy!