cake batter

Enough for 8-10 portions

Need an 8-9” round cake form

Preheat the oven to 350°F

2 ea Eggs

1 cup Sugar, granulated

1 Tbls Vanilla sugar (add 1 tsp vanilla extract for substitute) or buy it online, https://sweetsbysvea.com/products/garant-eko-vaniljsocker-ekologiskt-organic-vanilla-sugar-100g

1/4 cup Cacao

1/2 cup All Purpose flour

1 Tbls Cold Coffee

1 pinch Salt

150g Butter, unsalted, melted

Breadcrumbs, coconut, or granulated sugar to dust the round cake pan with

In a medium mixing bowl, whip the eggs, sugar, and vanilla sugar until fluffy.

Fold in the cacao, flour, coffee, and salt.

Once combined, add the butter and mix until fully incorporated.

Grease the 8-9” round form, add granulated sugar, or grated coconut, or bread crumbs, depending on what you want to use, to make sure the cake doesn't stick.

Pour the batter into the cake form and bake for 15-20 minutes in the middle of the oven. If using convection, lower the temperature by 25 degrees if needed.

Once it is firm, take the cake out of the oven and chill it in the refrigerator until the glaze is done

Glaze

1/3 cup Sugar

1/3 cup Heavy Cream

50g Dark chocolate

1 Tbls Cacao

In a small pot, add the ingredients and heat up on medium heat, allowing the ingredients to blend properly. Once the sugar is melted, turn off the heat and add the butter; stir until the butter is melted. Pour onto the chilled cake, and spread it out evenly. Allow to cool down in the refrigerator.

Dusting some confectioners' sugar on top before serving would make it look nice.

Enjoy with whipped cream or creme fraiche, maybe some vanilla ice cream and fresh berries!