Sticky chocolate cake is a staple in most households (at least in Sweden), but this one is particularly tasty. I dare say it's the combination between orange zest and vanilla extract that makes this taste so good. Make it at least a few hours in advance, and serve completely cooled - it's better that way. And serve a dollop of cream with it.
As you can see, this was also one of Dante's birthday cakes. Perfect for his little guests and everyone enjoyed it!
As you can see, the photos are far above my usual iphone-level. That's because they're by the super-talented Lisa-Marie Chandler, a superb photographer and a dear friend.
Chocolate orange cake
300 ml sugar
100 ml cocoa powder
2 tsp vanilla extract
Pinch of salt
Zest of one orange
150 ml flour
Melt the butter. Stir in sugar and cocoa, and the eggs. Add vanilla, salt and orange zest and finally fold in the flour.
Pour into a greased springform tin, and bake at 175°C for about 18-20 minutes. Let cool completely before eating.