Súkkulaðikaka með kremi

Chocolate cake with cream

Oh, sometimes it just has to be chocolate...

It is probably not historically certain how long there has been chocolate in Iceland. It is said that for the first time in 1780 an Icelandic student from Copenhagen reported in a letter about "chócolade-drykkur", i.e. a "chocolate drink". But it wasn't until the middle of the 19th century that hot chocolate became more popular as a drink in Iceland, albeit as a drink for adults, as it tasted relatively bitter. The Síríus company then imported the first chocolate from Denmark to Iceland in 1896, later bought by the Icelandic confectionery company Nói hf. The Síríus chocolate factory in Copenhagen opened and from 1933 chocolate was also produced in Iceland.

In addition to the chocolate from Nói Síríus, I can also recommend the chocolate from the Icelandic company Omnom.

Ingredients

4 eggs

150 g brown cane sugar

200 g dark chocolate (70%)

200 g butter

100 g spelled flour

100 g butter

100 g dark chocolate (70%)

2 - 3 Tbsp honey

Preparation

Preheat the oven to 350 °F (180 °C) upper/lower heat.

Beat the eggs with the sugar until foamy.

Then slowly melt the dark chocolate and butter in a water bath.

Then mix the cooled chocolate-butter mixture with the egg-sugar mixture.

Add the flour and stir into a smooth dough.

Then put the finished dough into a springform pan lined with baking paper...

...and bake in a preheated oven at 350 °F (180 °C) upper and lower heat for about 35 minutes.

Melt the butter for the chocolate cream in a small saucepan.

Roughly chop the chocolate, add it to the melted butter along with the honey and let it melt, stirring constantly, until you have a nice, uniform cream.

Let the chocolate cream cool slightly and then pour it onto the cake.

Then let the cake stand at room temperature for 1 to 2 hours so that the cream sets a little, and then serve. We had whipped cream and fresh strawberries with it!

Please keep the leftover cake well cooled - but if you put the cake in the fridge right before serving for the first time, I think the chocolate cream looks a bit different, and the cream then becomes quite solid.

[Translated from here.]