stuck in the mud-sort-of-thing

sorry for leaving you hanging like that, but the evening ended with me eating nothing of substance. as usual i'm getting sick, the flu or something like it, so dinner isn't that much of a priority. however, feeling productive and homely today(doing my laundry, cleaning, mending clothes); i decided to bake. The result is two baguettes and one chocolate cake. the baguettes are a basic recipe and actually so is the cake- but oh soo good.

baguette  
makes two
oven temperature 225 degrees celcius

25 gram yeast
3 dl water (lukevarm)
1 tsp salt
1 tblsp oliveoil
7 dl flour

dissolve the yeast in the water, add the salt and oil. mix in most of the flour, but save some for later. knead the dough (with some utensil. like a wooden spoon) in the bowl and leave to rise for about one hour until it has doubled it's size.

Then split the dough into two, take one piece and place on a work surface that's dusted with the leftover flour. Knead some more but not to much, then shape it into a baguette form. i usually twist the dough because i imagine that that will make it rise eavenly when baking, also this eliminates the cutting diagonal slices (less dirty dishes..) place on a bakingtray lined with parchment or place into a greased loaf-pan. let rise for about 30 minutes. brush the top of the loaf with water and then bake in the oven for aprox. 25 minutes.

the chocolate-cake is a kind of swedish mudcake (having never tased mudcake i cant vouch for that translation but id sounded better than stickycake). the edges are chewy and the middle is sticky. very nice with either whipped cream or vanilla ice cream.

chocolate-cake
oven: 200 degrees celcius

2 eggs
3 dl sugar
1 tsp vanillasugar
4 tblsp cocoapowder
1,5 dl flour (not self-raising)
1 dl melted butter or margarine
a pinch of salt

grease and cover a spring pan, about 24 cm or smaller, with breadcrumbs.
mix the ingredients, by stirring, not whisking. (i add the butter last so it'll cool down and to avoid making an unplanned omelette)

pour into the pan and bake for 25 to 30 minutes. when the cake has come of the edges of the pan, it's done. the middle should be soft, almost runny (if served with ice-cream, then the runnier the better!)