Icelandic Chocolate Cake Recipe

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Sweet Things

Icelandic Chocolate Cake

Since 1933, backpackers and mountaineers to Iceland have tucked bars made from a Nordic recipe for silky smooth chocolate into their gear before trekking up summits, over glaciers, and through volcanic terrain. Turns out that when this chocolate is mixed with eggs, sugar, and butter made from cows grazing on lush Irish grass, it makes an indulgent chocolate cake worthy of summer picnics, romantic date nights, and lavish celebrations. The recipe is simple and like all good food, the quality of the ingredients determines the outcome of the finished cake. Do splurge on the chocolate and the Irish butter. Shhh, only the baker needs to know that this is a melt-in-the-mouth, six ingredient, ten minute to mix cake.

Ingredients

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

directions

Preheat the oven to 375 degrees F.
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.
Return the bottom to the springform pan. Line the pan with the traced piece of parchment.
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). Remove from the heat. Let cool at least 2 minutes.
Add the butter to the chocolate and stir until incorporated.
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.
Add the eggs, one at a time, mixing well after each addition.
In a separate bowl, mix the flour and the salt together. Add to the chocolate mixture.
Pour the batter into the cake pan and bake for 25 to 30 minutes or until the center of the cake is set (use a toothpick or wooden skewer to test, the inside will still be extraordinarily moist but it will not be liquid) and the top is shiny and starting to crackle.
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.
Transfer the cake to a serving platter or cake stand.
Serve as is or sprinkle with powdered sugar (with or without a cake stencil).

Kitchen Notes

Any high quality chocolate and butter may be substituted, but the Icelandic Chocolate and Kerrygold Irish Butter are amazing and available at Whole Foods. The recipe is easily doubled, one for now and one frozen for later. Also, do make certain to really incorporate the eggs one at a time thoroughly to avoid holes in the cake. Placing hot water in a casserole on a rack under the cake while it is baking will prevent the top from cracking.

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