I'm after some collective EF foodie wisdom please.
I love to bake, chocolate anything is a winner in our house, and I was recently made aware of this "wet" chocolate cake. My question is about the flour used.
In both the German and English translated recipes I've found, it just says flour. Would this be the plain "Weiss mehl" or should I use the self raising flour I'm used to? There is no mention of baking powder as a rising agent you see. From the pictures I've seen the cake looks a little flat. So is it a low, dense, cake as well as one with a runny-ish/ wet middle?
Many thanks in advance,
And there should be an apostrophe in "Sven's" ... if any kind moderator would be willing to correct it for a slightly embarrassed stickler for punctuation please?
Last edited by RufusB; 26.11.2015 at 00:34.
Reason: punctuation error