This cake is very powerful, so I only use it for dessert. It also tastes good with vanilla ice cream.
275 g butter
125 g dark cooking chocolate 70% cocoa content
500 g sugar
40 g cocoa powder
250 g wheat flour
125 g light cooking chocolate
Melt the butter in a saucepan. Take the pan off the plate and add the split dark chocolate. Let the chocolate melt in the hot butter and stir the mixture evenly. Whisk the eggs lightly with the sugar. Mix in the chocolate butter. Sift together cocoa powder and wheat flour and stir in so you get a thick, smooth chocolate dough. Chop light cooking chocolate into coarse pieces and mix into the dough at the end.
Pour the dough into a small, baking paper-lined long pan (approx. 20 x 30 cm) and spread it evenly. Bake the cake in the middle of the oven at 175 degrees for 30-35 minutes. The cake should still be a little soft in consistency. Let the cake cool in the long pan and put it in the fridge until the next day.
300 g sugar
3 tablespoons water
3 dl whipped cream
125 g butter in small cubes
0.5 ts maldonsalt
Mix sugar and water in a thick-bottomed saucepan. Let the mixture boil without any form of stirring. You will see that the mixture first dries in as the water evaporates, and that the sugar then slowly melts and becomes liquid and light brown. Add the butter and stir until the butter melts. Take the pan off the plate and add the cream a little at a time, so it does not spill over. Stir well and simmer for 10 minutes, stirring constantly. Take the pan off the plate and let the caramel cool in the fridge until the next day.
Take both cake and caramel out of the fridge a few hours before serving. Lift the cake out of the long pan and peel off the baking paper from the bottom. Place the cake on a platter. Spread the caramel over the cake, sprinkle with a little maldon salt and divide the cake into squares.