Friends, to say 2015 was nothing like I expected would be a gross understatement. This year has given me more twists and turns than I felt capable of handling. My bright spot has been this blog; knowing I could share my latest dessert discoveries with you. I do miss my adventures around Southern California. However, rekindling my love for baking has its own rewards, and this week is the best thus far.
At first, I was going to make the customary champagne something or other for New Year’s. But the online community seemed overflowing with champagne, and I prefer not to blend in with the crowd. Still, I wanted something satisfying and unique.
As luck would have it, I already had the perfect recipe. Before Christmas, I added a Swedish Chocolate Cake to my Pinterest collection. The title itself wasn’t out of the ordinary. It was the picture. Recipe details revealed a consistency halfway between a cake and a brownie, to be served warm.
With the blistering cold winds we’ve had (yes, our winds blister too), cozying up with a Brownie Cake sounded better and better.
The cake’s made from everyday ingredients, so I didn’t need anything from the store. And the recipe couldn’t have been easier. Only one saucepan for mixing, then pour into the loaf pan, and bake. I sampled the batter to get a preview of the finished product. Smooth and chocolaty, I was content just cleaning up the saucepan.
Nonetheless, I had a Brownie Cake to watch. The secret to this dessert was NOT overbaking. I was looking for set edges and a wiggly middle. Now the oven temperature was the only modification I made, reducing it to 325 degrees for my dark pan. This didn’t affect the baking time. After 27 minutes, the edges just began to crack, and the middle wasn’t firm.
I cooled for 20 minutes as instructed, and removed it from the pan for a sprinkling of powdered sugar. The structure of the Brownie Cake collapsed, making me wonder the point of moving it from the pan. Still, I proceeded with the sugar. I found 2 tbsp too concentrated for a loaf. One would’ve sufficed, but according to the original author, skimping is a fail.
The Brownie Cake’s sticky center and sugar topping clung to the knife with each cut. Resulting in a glob of sugared, chocolate goo coating the blade when I had finished.
If that’s what the knife looked like, how would a slice look? Separating an end piece, the thick, gooey center oozed like a molten chocolate cake. It took a spoon to scoop it up.
The goopy, crumbly pile on my plate wouldn’t win any awards for appearance. Yet, from the first taste, I realized it was one of the best things I’ve had this year or any year. Moist, chewy edges, a lightly crisp top, and an unbelievably chocolaty gooey center this Brownie Cake was pure glee.
Of course this Swedish Chocolate Brownie Cake gets a 5 star rating. Simple to make, and indulgent to eat, what more could you ask for in a dessert? The only potential drawback is you’ll most likely have the ingredients to make it anytime to you want. So some discretion is appropriate.
For the full recipe please visit A Cozy Kitchen.
Have a Happy New Year, my friends!