My contribution to the Midsummer table this year was the dessert and it turned out really great. Everyone loved it, which of course made me very happy. Here's the recipe. I hope you'll enjoy it too.
Ingredients: (8-10 servings)
- 200 grams (≈ 7 oz) butter
- 4 eggs
- 2 dl (≈ 6.8 fl oz) granulated sugar
- 200 grams (≈ 7 oz) white chocolate
- 2,5 dl (≈ 1 cup) flour
- 1 pinch of salt
- 2,5 dl (≈ 1 cup) cream
- 1,5 tablespoon cocoa
- 1,5 tablespoon icing sugar
- 2 Daim
- Fresh raspberries or other berries
Preheat the oven to 175°C (350°F). Grease a round baking pan with removable rim, approximately 24 cm (9 inches) in diameter. Put some bread crumbs on the bottom so the cake won't stick to it. Melt the butter in a saucepan on the stove and make sure it doesn't burn. Break the chocolate into small pieces and melt gently in the butter. Mix until smooth and let cool slightly. Beat the eggs lightly with the sugar, then add the chocolate mixture. Mix the flour and salt, stir into the batter so it becomes a smooth paste. Pour batter into pan and bake the cake in the lower part of the oven for 20-30 minutes or till desired "muddiness". Let the cake cool completely (if it's not gonna be serve it right away, put the cake in the refrigerator overnight). Loosen the cake from the rim. Whip the cream till it's fluffy, but not to hard, with the cocoa and icing sugar. Roughly crush the Daim and add it into the cream. Spread the cream mixture on top of the mud cake and decorate with fresh raspberries.