"Unsuccessful" Chocolate Cake

It must have been around 25 years ago.
A recipe in the Norwegian newspaper
Aftenposten for an "unsuccessful" chocolate
cake - a real calorie bomb, it said - caught my eye.
The special part about this cake was that it
should still be "wet" (= unsuccessful) in the middle.

After baking it once, it became a favorite.
It was the cake for birthdays, guests, school
functions.

The exact recipe is probably still in my other
country, but my son did some research on the
internet and found these two recipes in Norwegian
for Mislykket sjokoladekake.

http://www.kakemonsen.no/sider/vis.asp?id=1180

http://kristineshusmorblogg.blogspot.com/2006/10/mislykket-sjokoladekake.html

"Unsuccessful" Chocolate Cake

Ingredients

• 4 eggs
• 2 dl sugar
• 200 grams of margarine
• 200 grams of baking chocolate
• 2 1/2 dl flour
• 1 teaspoon baking powder

Directions

1. Beat the eggs and the sugar until the mixture
turns white.
2. Melt margarine and
baking chocolate.
3. Pour gently the chocolate into the egg mixture
and add the flour and the baking powder.
4. Pour mixture into a greased circular 24 cm baking tin.
5. Bake at 210 degrees Celsius for 15 minutes.
6. Cake MUST be soft (unsuccessful) in the middle.
7. Serve with ice cream.

My son tried to make a version with
American measurements.

Norwegian Unsuccessful Chocolate Cake

Ingredients

• 4 eggs
• 0.8 cups sugar
• 7 ounces of margarine
• 7 ounces of baking chocolate
• 1 cup flour
• 1 teaspoon baking powder

Directions

1. Beat the eggs and the sugar until the mixture
turns white.
2. Melt 7 ounces of margarine and 7 ounces of
baking chocolate.
3. Pour gently the chocolate into the egg mixture and
add 1 cup flour and 1 teaspoon baking powder.
4. Pour mixture into a greased circular baking tin
with a diameter of around 9 inches.
5. Bake at 410 degrees for 15 minutes.
6. Cake MUST be soft (unsuccessful) in the middle.
7. Serve with ice cream.