Nammikaka með karamellusósu

Sweet cake with caramel sauce

If I had expected you today, I would have cake... and since I'm expecting my husband today (back from Iceland - we're picking him up at the airport this afternoon), I baked cake. However, I baked the cake yesterday because it tastes best when it has been left to sit for at least a day.

Strictly speaking, this cake is actually a Súkkulaðihnetukaka með karamellusósu, i.e. a chocolate and nut cake with a layer of caramel sauce. But I got to know it as Nammikaka, i.e. as “Sweet Cake”. And he's actually pretty cute. But also pretty tasty!


Ingredients  

200 g dark chocolate
130 g margarine
3 eggs
400 g brown sugar
150 g flour
1/2 tsp salt
1 tsp ground vanilla
2 Tbsp whipping cream
100 g walnuts



Preparation

For the base, first preheat the oven to 350 °F (180 °C) upper/lower heat.

Melt 100 g chocolate with 70 g margarine in a water bath.

In a large bowl, beat the 3 eggs with 300 g brown sugar until fluffy.

Add the flour, salt and ground vanilla.

Finally, add the liquid chocolate margarine mixture and mix everything thoroughly.

Place in a springform pan lined with baking paper and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 15 minutes.

Meanwhile, for the glaze/sauce, heat the remaining 60 g of margarine with the remaining 100 g of sugar in a small saucepan and simmer for one or two minutes.

Then remove the pot from the heat, let it cool briefly and then stir in the liquid cream.

Crush the walnuts.

After 15 minutes of baking, take the baked base out of the oven and sprinkle with the walnuts.

... and pour the caramel sauce over it.

Bake again at 350 °F (180 °C) upper and lower heat for about 20 - 25 minutes.

Meanwhile, grate the dark chocolate.

As soon as the cake comes out of the oven...

...sprinkle directly with the grated chocolate so that it melts nicely.

Store the cake in a cool place and let it sit for at least a day.

Then cut the cake into pieces and serve with coffee.

[Translated from here.]