Mint Chokoladekage (Danish Chocolate Cake)

Adapted from: Valdemarsro

Yield: 8 servings (one 9" cake)

Ingredients

  • 1 ¾ cups (200g) unsalted butter
  • 7 ounces (200g or 2 bars) Nói Síríus Mint Dark Chocolate, roughly chopped
  • pinch of salt
  • 1 ¼ cups (250g) granulated sugar
  • 6 eggs
  • 1 ½ tsp vanilla extract
  • 3 Tbsp (23g) all-purpose flour

Directions

  1. Heat oven to 350°F. Grease the inside of a 9" springform pan; set aside.
    NOTE: If you’re concerned about your pan leaking, wrap the bottom tightly with a layer or two of aluminum foil. 
  2. In a medium pot over medium heat, melt butter. While the butter is melting, chop chocolate.
  3. Remove butter from heat and add chocolate. Stir until chocolate is melted, then add salt. Set aside.
  4. In the bowl of a stand mixer fitted with paddle attachment, beat sugar, eggs, and vanilla until aerated and a wee bit frothy. Mix in flour.
  5. Slowly pour a small amount of butter mixture into egg mixture while stirring constantly. (This gently raises the temperature of the eggs so that they don’t end up scrambled.) After egg mixture has been tempered, slowly pour in remaining butter mixture while continuously stirring.
  6. Pour batter into prepared springform pan.
  7. Bake for 30–40 minutes. The top of the cake will form a thin crust, but if you insert a wooden pick into the cake, it may appear underbaked. The cake will set as it cools. (This video clearly shows what we’re talking about.)
  8. After you remove the cake from the oven, gently tap the pan on the counter so that the cake collapses a smidge.
  9. Allow cake to cool completely in pan on wire rack.
  10. This cake is super scrumptious as-is, but feel free to give the top a dusting of confectioners’ sugar prior to serving. In the summer, you could also serve with berries and homemade whipped cream or berry coulis and vanilla ice cream. Or, heck, if you want to be extra decadent, top with chocolate frosting!

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