Chocolate Norwegian Cake
A rich and creamy dessert that combines dark chocolate and a delicious filling, perfect for any occasion.
Ingredients
For the cake
- 200 g butter for batter and at room temperature
- 200 g dark chocolate high-quality for best flavor
- 5 pieces eggs
- 200 g granulated sugar
- 100 g flour
- 250 ml milk
- 2 tablespoons flour for cream
- 2 tablespoons cornstarch for cream
- 100 g granulated sugar for cream
- 2 pieces egg yolks for cream
- 1 packet vanilla for cream
- grated chocolate or cocoa powder for topping
Instructions
Preparation
- Preheat your oven to 180°C (160°C for fan ovens).
- In a double boiler, melt the chocolate and butter together while stirring.
- In a separate bowl, beat the eggs and granulated sugar until smooth.
- Gradually add the melted chocolate mixture to the eggs and sugar, mixing well.
- Sift the flour and gently fold it into the mixture.
- Pour this batter into a greased and floured cake pan.
- Bake for 25-30 minutes. Check with a toothpick; it should come out clean when the cake is ready.
Making the Cream
- For the cream, combine the milk, flour, cornstarch, and sugar in a saucepan.
- Cook over medium heat, stirring constantly until it thickens.
- Once removed from heat, let it cool slightly and then stir in the egg yolks.
- Mix well before adding the room-temperature butter.
- Use a mixer to beat this mixture until it’s creamy.
Assembly
- Once your cake has cooled completely, slice it horizontally into two layers.
- Spread the cream generously between the layers and on top of the cake.
- Add some grated chocolate or a dusting of cocoa powder for that final touch.
- Chill in the refrigerator for 1-2 hours before you’re ready to serve.
Notes
Store in the refrigerator in an airtight container for up to 3-4 days or freeze it tightly wrapped for up to a month. Use high-quality dark chocolate for the best flavor. Let the cake cool completely before assembling to prevent the cream from melting.