Italy meets Sweden...

Swedish Sticky Chocolate Cake

...what I really love about living in London is that I get to know so many different people from so many different countries. Their habits, their point of views and of course their traditional dishes. Last weekend we had an Italian and Swedish dinner with Bruschetta, Risotto and Sticky Cake. 

Mushroom Bruschetta

Fried onions and risotto rice

Recipe: Mushroom Risotto 

The basic risotto recipe can be found here, this time with mushroom instead of the crayfish and asparagus. Prepare the risotto rice as usual, meanwhile wash the mushrooms (600g for 4 people) and slice them into small pieces. Heat up some olive oil in a pan and fry the mushrooms until they are gold-brown. Add the mushrooms to the oozy rice and your perfect Italian risotto is ready to be served.

Sticky Chocolate Cake

After this really delicious main course we could't wait to have a proper Swedish dessert...

stir the eggs and sugar

cocoa! 

....some flour....

I can tell you, the dough was amazing....

Of course I wanted to know how to make the Swedish Sticky Chocolate Cake. Actually it's a kind of brownie, but warm and liquid inside. A proper chocolate sin.

For the Swedish Sticky Chocolate Cake you need...

60 g flour

20 g unsweetened cocoa

1g salt

2 eggs

250 g sugar

2 tblsp vanilla sugar

120 g melted butter

Preheat the oven to 150°C and gries a cake pan. Stir the eggs and the sugar until they are a smooth mixture. Then add the flour, cocoa and salt. Mix until everything is combined and slowly pour in the vanilla sugar and the melted butter. Pour the mixture in the pie plate and let it bake for ca. 30 minutes. When the cake is ready serve it warm with either whipped cream or vanilla ice cream.

The combination of the warm and liquid chocolate dream and the cold whipped cream is amazingly delicious. I'm a big fan of Swedish cuisine now....and want to get to know more dishes.