Norwegian MUD cake

And after reading Hilde's muffin post (which I sympathize with and recognize at all levels, except for the dog part, that dog looks pretty happy to me), this post is dedicated to her.

If you all thought there's nothing but gaming going on in my life these days, I can comfort you all and offer a wonderful new chocolate cake experiment. No picture, it was eaten before I could get the camera out! This is a cake with very dark chocolate, fructose; a natural sweetener which does not cause as much of a bloodsugar fluctuation as regular sugar does, and spelt flour which I am not allergic to. I found the recipe at a Norwegian web site called lavkarbo.no, and adjusted it a little to suit me better:

Norwegian MUD cake

One large breadpan

300 grams of 70-80% chocolate
250 grams of butter
6 egg yolks
4 whole eggs
150 grams of fructose
110 grams of fine spelt flour

Melt chocolate and butter. Whip eggs and fructose well, until it’s moist. Cool the chocolate and butter mix down to hand temperature, then stir it into the egg mix. Gently turn flour into the batter at the end.

Cover a large bread pan in wax paper for baking. Pour the batter in. This cake does not rise much. It is supposed to be just barely firm at the outer layer and still moist in the middle. Bake at 180 degrees Celcius for 10 minutes or so. I baked it for 20 minutes and it was slightly dry at the edges, but very moist and appetising in the middle. I also made muffins, and baking those for 10 minutes they were nice chocolate muffins, with only a little moist core.

This cake is supposed to be frozen. It is easy to cut when frozen, so just cut off a few slices when needed and heat in a microwave. Serve while it is still a little warm, and since it has a very strong chocolate taste serving it with whipped cream is a brilliant idea. My cake never got as far as the freezer. It's a large serving though, so use a large breadpan, or more than one small one, and share with friends and family.