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 all-purpose flour
1/2 teaspoon kosher salt
1. Preheat 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 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 (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 cake will easily come away from the sides of the pan.
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 or any pan may be used in place of a springform pan--just be certain to butter all the grooves carefully and line with parchment paper.