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Gooey Chocolate Cake

By stormylee on September 14, 2003

Photo by Cupcake-Princess

1 Reviews

Prep Time: 10 mins
Total Time: 30 mins
Serves: 8, Yield: 1 cake

Photo by Cupcake-Princess

About This Recipe

"This is the chocolate cake we made all the time as poor students with my bestest friend Tuija! There are no fancy ingredients, you can put the cake together in minutes and the end result is pure chocolate decadance. The cake is flat and doesn't exactly make a pretty presenatation (we usually even skipped the parchment paper and scraped the cake off the bottom of the springform pan :-) but the taste more than makes up for it."

Ingredients

300 ml sugar
150 ml all-purpose flour
2 teaspoons vanilla sugar
1/2 teaspoon salt
4 tablespoons unsweetened cocoa
150 g butter, melted
2 eggs

Directions

Preheat oven to 200 degrees C.
Line the bottom of a springform pan with parchment paper, grease and flour the paper and the sides of the pan.
Whisk the eggs briefly with a fork (so the yolks break) and mix the eggs with melted butter.
Combine all dry ingredients.
Mix dry ingredients with the butter mixture.
Pour batter into the prepared pan and bake for 20 minutes.
If the cake wobbles and looks undone after 20 minutes, don't worry: it's supposed to.
Let cool.
The cake is very gooey at the bottom, so if you wish to transfer it to a serving plate take the parchment paper too!
Serve with a dollop of whipped cream.

Private Note

No Notes

Nutrition Facts

Serving Size: 1 (44 g)

Servings Per Recipe: 8

Amount Per Serving: %
Calories 194.8
Calories from Fat 151: 77%

Amount Per Serving: %
Total Fat 16.8g: 25%
Saturated Fat 10.1g: 50%
Cholesterol 92.9mg: 30%
Sugars 0.6 g
Sodium 270.9mg: 11%
Total Carbohydrate 9.3g: 3%
Dietary Fiber 1.1g: 4%
Sugars 0.6 g: 2%
Protein 3.2g: 6%

Reviews

"I made this for the Spring 2010 PAC. Yum! This cake was so good and chocolatey. I served it with a dollop of whipped cream and everyone just loved it. I did'nt have any vanilla sugar so I used a teaspoon of vanilla extract instead. also to make it less sweet i used 1 cup of sugar instead of 1 1/3 cups. Great recipe stormylee."

By Cupcake-Princess on April 26, 2010 | 1091101