The following recipe must be THE most popular cake I have ever baked! And when even I, who doesn’t usually like chocolate cake myself, enjoys eating it – it must be good 😉 One of the first times I baked it, a French colleague, P and her at the time Italian boyfriend ate most of the cake to an English friend’s shock – he spoke about it for days, ha ha! She later asked for the recipe and actually called me the first time she was about to make it, as she was convinced that there was something wrong with the amount of butter – but nope, it is just 25 grams!
Elle’s Chocolate Cake*
250 grams dark chocolate (I always use the Belgian Côte d’Or Culinaire, it should be good quality chocolate**)
25 grams butter
2 1/4 decilitre sugar
1 1/4 decilitre flour
Strawberries or raspberries – fresh or frozen (this is the “secret” ingredient, which makes all the difference!)
Melt the chocolate in a so-called bain-marie (vattenbad), i.e put the chocolate in one pot / bowl on top of another pot of boiling water.
Whisk the egg and sugar together until fluffy, add the eggs – one at the time, while continuing to whisk. Add the melted chocolate and flour.
Pour 1/3 of the batter into a greased round springform, cake tin (the ones where you can remove the bottom). Add whole raspberries or diced strawberries in one thin layer and then add the rest of the cake mixture.
Bake in the oven ~30 minutes (180 C / 350 F). The top layer usually “cracks” a little, while baking, and the texture should be sticky (kladdig)… Let the cake cool a little before serving it – it is very good also the day after (keep it in the fridge over night).
Unfortunately I don’t have any photos of the chocolate cake, strawberries or raspberries but here are some other berries from my parents’ garden – blackberries, red & white currants and so-called wild strawberry (smultron)
*) A modified recipe from Swedish Elle magazine
**) I promise, you will never again bake with cacao powder after having used real chocolate for a cake – no more kladdkaka…