Flourless Chocolate Cake with Wild Strawberries

Is it a cake, or is it just an over-sized chocolate? Well the answer doesn’t matter, for this is one of Norway’s favourite sweet things, really heavy, packed with flavour - just as it should be.

INGREDIENTS:

List of ingredients

½ lb. (250 g) dark chocolate cut in smaller pieces

½ lb. cocoa fat, diced

3 tbs. espresso

2 tbs. orange marmalade

2 eggs

2 tbs. sugar

Sweet wheat crackers

Wild strawberries for garnish

PREPARATION:

• In a medium pot, combine chocolate, cocoa fat and espresso and melt over low heat, stirring continuously until you have a smooth, shiny mixture. Set aside to cool slightly.

• In a bowl, combine eggs and sugar and beat until frothy and light. Fold into chocolate mixture.

• In a non-stick mould (or a mould covered with greased aluminum foil), pour some of the mixture, creating a layer at the bottom. Arrange a layer of crackers on top, and then a few thin stripes of marmalade. Repeat, creating thin layers until all ingredients are used.

• Place in refrigerator for 2 hours or more before serving. Fold onto serving platter (you might have to dip the mould quickly in hot water). Garnish with wild strawberries.