I’m quite annoyed with Izy Hossack, because she’s much younger than me, has a fantastic cookbook and is very gorgeous. Anyway, kudos, whatever. As she introduced me to this chocolate cake (published in Times Magazine I NICKED THIS PICTURE FROM THE MAGAZINE SORRY) which (like my salted caramel recipe) is one of those that makes your guests think you’re so f**king amazingly talented that it’s a shame to ruin that illusion by admitting how easy this chocolate cake is. It tastes like gooey brownie-mousse-stodgy gooey chocolate cake, is completely and utterly delicious, and takes 5 minutes to put together.
I tend to weigh all the dry ingredients (and the eggs) into a bowl together before guests arrive, cover it with a plate/cling film, then after the main course turn on the oven, melt the butter and chuck it in then. It’s best when very slightly undercooked and gooey. Serve it with creme fraiche to cut through the chocolatiness.
I have no idea what makes it Swedish unless of course Swedes are famous for making the world’s best dinner party pudding, in which case there’s your answer.
135g salted butter
55g cocoa powder
350g granulated sugar
1 tsp vanilla extract
110g plain flour
2 tbsp icing sugar, for dusting
1 Preheat the oven to 180C/Gas 4. Line, grease and flour a deep 18cm cake tin. Melt the butter in a medium saucepan. Remove from the heat and stir in the rest of the ingredients. Pour the mixture into the tin and bake for 20-30 minutes – it should be set around the edges but still gooey in the middle.
2 Cool in the tin for about 20 minutes, then run a blunt knife around the inside edge of the tin to loosen it. Turn out onto a wire rack, dust with icing sugar and serve warm.
Extracted from Top with Cinnamon by Izy Hossack, published by Hardie Grant. Buy from the Times Bookshop for £18 (RRP £20), free p&p, on 0845 2712134; timesbooks.co.uk