I don’t think any recipe has taken my life quite by storm the way this one has. It’s chocolate (oh so chocolatey!), SO fast to prepare, has only 6 ingredients, and is Swedish to boot! I made it the minute I found it, the next day, and 2 more times since! (And we don’t make a ton of sweets around here).
Now, I’m not Swedish at all, but I have dear friends who are. And I got to spend 2 glorious weeks with them in June of 2016. We attended Ellie’s Swedish high school graduation (It’s a super big deal, guys) and even had the honor attending a traditional Midsommer celebration with their family in the country (flower crowns, live Swedish folk tunes, Swedish treats, may poles, tug of war tournaments!!). We tried lots of schnapps, and pickled herring, among other things. We learned some Swedish, and stayed up till the sun never set, and swam and soaked in the magic of the holiday. And after that I feel so loved, and just the slightest bit Swedish. 🙂
But on to the recipe!! The “original” that I changed ever so slightly for free-wheeling American bakers can be found here. While I have enjoyed MANY a fika, I have never had this particular cake. It is, however, a fika staple. And next time you NEED chocolate wonderfulness FAST, this is the thing to make:
Serves: 8-10 (But really, you’ll want leftovers, so it serves like 4. . .)
Preheat Oven to 350°
- 9.5T butter ~1.25 sticks
- A hefty half cup cocoa powder
- 1 3/4 cups sugar
- A scant cup of flour
- 1t vanilla
- 3 eggs lightly whisked
- 8 in Springform pan
- parchment paper
- nonstick spray
Melt butter in saucepan then remove from heat
Line bottom of springform pan with parchment paper; grease sides and paper
Dump everything but the eggs into the saucepan with butter and mix it in
Add eggs and stir till well combined, then pour mixture into pan.
Bake for 20 minutes [Until the top is firm but the inside is a little gooey. Top will crack under pressure]
Cool in the pan then run a knife around the edge and transfer to a cooling rack
I dust mine with powdered sugar, and then serve with fresh whipped cream and strawberries. I think it’s best served warm, but I have served it cold the next day and it had a delectable fudge type consistency. You could also microwave it to bring back the warmth on a second day.