Recipe: The fastest chocolate cake in the world – Draft Cake

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The draft cake is my absolute favorite.

It tastes fantastic, is easy to make and comes together in no time. If you are one of those people who constantly have to bake a cake for some club, or an event, this cake is perfect.

It fits well into a daily life that can be characterized by time constraints. Draft cake is like a brownie, but it tastes even better and is even a little tougher. Pressure cake is usually served with a few berries and a small sprinkle of icing sugar, but we’ve taken the cake a step further and serve it with melted baking chocolate mixed with a little butter. I promise you this cake is guaranteed to be your new favorite chocolate cake.

The dripping cake is originally a Swedish classic and is so popular that it has its own day in Sweden, ‘Dripping Cake Day’, on November 7 every year. We love it so much that we can have a “draft cake day” every day.

Replacement: Draft Cake

What do you need:

2 eggs

100g butter

3 dl of sugar

1.5 dl wheat flour

1 teaspoon vanilla sugar

0.5 tsp baking powder

4 tablespoons cocoa

2 dark chocolate plates

2 tablespoons of butter

This is what you do:

Set the oven to 175 degrees. If you don’t have a convection oven, you can count on a little

longer cooking time.

Melt and cool the butter.

Put all the ingredients in a baking dish and stir the batter evenly and without lumps with a steel whisk or spatula. Be sure to stir all the flour so you don’t have any unbeaten bits of flour visible in the cake when it’s cut.

Put the dough in a small round shape with parchment paper at the bottom.

Bake the cake in the middle of the oven for about 35 minutes.

The cake should not be baked too long, so remove the cake from the oven when the top of the cake looks cooked. When you shake the mold a little, it should move a little, just like when you shake a pudding a little.

Cool the cake in the pan before unmolding it and removing the baking paper.

While the cake cools, melt the baking chocolate and butter over low heat. Gently stir in the chocolate when everything is melted.

Pour the chocolate mixture over the cake while it is still cooling.

When the cake and chocolate mixture is cold, take the cake out of the mould, remove the baking paper and cut the cake into thin slices.

Serve the cake with fresh berries (if you have any) a little icing sugar and preferably vanilla ice cream or freshly whipped cream. You won’t come near heaven

It is important that the cake rests and sets a little before cutting it. The cake should be a little chewy and sticky, just like a brownie, but even harder.

Perfect for the freezer… too

The pressure cake is so quick to fold, it’s perfect for serving unexpected guests. You can freeze it and pick it up when you need it. Let it sit on the kitchen counter to thaw it out, it goes pretty quickly.

If you want it to taste extra freshly baked, you can bake it for a few minutes and then you have a hot and delicious cake. Draft cake can also stay in the refrigerator for several days, although this rarely happens. It is often eaten long before you have to worry about whether the cake has gone bad or not.

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