Icelandic Chocolate Cake

cuisine Nordic
difficulty Simple
season Year Round
serves 6 to 8


7 ounces 56% bittersweet Icelandic chocolate 7 ounces salted Kerrygold Pure Irish Butter, softened 1 1/3 cups sugar 5 large eggs 1 tablespoon all-purpose flour 1/2 teaspoon kosher salt


  1. Preheat the oven to 375 degrees F.
  2. Remove the bottom of 9-inch springform pan and trace the round on a piece of parchment paper. Cut the traced pan bottom from the parchment paper.
  3. Return the bottom to the springform pan and thoroughly butter the bottom and sides of the pan. Line the pan with the traced piece of parchment and butter the top of the parchment liner too.
  4. Cut the chocolate into pieces and place in the top of a double boiler and melt (Use a metal bowl over simmering pan of water).
  5. Add the butter to the chocolate and stir until incorporated.
  6. Add the sugar to the chocolate mixture and stir well to combine. Remove the pan from the heat and set aside to let the mixture cool slightly.
  7. Add the eggs, one at a time, mixing well after each addition.
  8. In a separate bowl, mix the flour and the salt together. Add to the chocolate mixture.
  9. Pour the batter into the cake pan and bake for 25 to 30 minutes or until the center of the cake looks set and the top is shiny and a bit crackly.
  10. Let the cake cool in the pan on a baking rack for 10 minutes. Run a knife around the perimeter of the pan to insure the cake easily releases from the pan.
  11.  Transfer the cake to a SERVING PLATTER or a CAKE STAND.