Last year I co-chaired the baking table of an all boys’ school's giant yard sale. So big is this community event that we netted nearly $3,500 from the bake sale alone. The favorite item turned out to be the most expensive one. We didn’t anticipate the demand and we sold six $25 cakes in ten minutes. A beautiful Icelandic woman was responsible for baking and packaging these delicious luxury cakes and she graciously shared her recipe. 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, it isn’t much and does make a difference. The cake melts in your mouth and you may find yourself like I did, dreaming of chocolate cake.

Nota bene: 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. A tart pan with a removable bottom may be used in place of a springform pan--just be certain to butter all the grooves carefully.

Asa's Icelandic Chocolate Cake


  • 7 ounces 56% bittersweet Icelandic chocolate

  • 7 ounces salted, Kerrygold butter, softened

  • 1 1/3 cups sugar

  • 5 large eggs

  • 1 tablespoon flour

  • ½ teaspoon salt


1. Preheat oven to 375 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 spring form 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 (I use a metal bowl over simmering pan of water). 

5. Add the butter and stir until well mixed. 

6. Add the sugar and stir well to combine. Remove 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 about 25-30 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 along the sides to make sure the pan will come loose.

Serves 10 TO 12