Olsson Recipes

From Astrid’s cousin Johan 1980s. Served a bit gooey in the middle. Bake at 400°

15-20 min. Grease and dust with flour a 2 qt spring cake pan.

• 8 oz semi sweet chocolate (~ 58% chocolate)*** ( I used Scharffen Berger 62% Cacao  – delicious.)
• 2 sticks (8oz) unsalted butter

Melt butter and chocolate over low heat, let cool.

• 4 eggs
• 3/4 C sugar

Whip sugar and eggs until fluffy. Mix chocolate into egg mixture.

• 1 C Sifted all purpose flour (4 oz/115g)
• 1 tsp baking powder
• dash salt

Fold in the flour & baking powder into chocolate mixture. Pour into floured spring pan, Bake 15-20 min.Cake should be only 3/4 baked (still runny/wet in the center). Serve warm with cold whipped cream.

NOTES

*** SemiSweet Chocolate  Substitutions (Vintage recipes semisweet was 50-55% cacao, today semisweet is 53-60% cacao. If use >62% then use 10% less chocolate  to compensate.)

• 64% chocolate (versus 54-58%) use  10% less chocolate, add 5 g (1.25 tsp) sugar for each ounce/28 g or 1 ounce of chocolate in original recipe.
• 66% chocolate: use 25% less chocolate, add 1.5 tsp/6g sugar per ounce chocolate in original recipe.
• 70% chocolate: use 33% less chocolate, add 1.5tsp/6g sugar per ounce chocolate in original recipe.
• 82% chocolate: use 50% less chocolate, add 2.5tsp/10g sugar AND 0.75tsp/4g butter per ounce chocolate in original recipe.