This is a Sweedish dessert, recommended by my sister. I tried it for my husband’s birthday as he is a coffee lover and the coffee infused sauce is yummyyyy…
150gr (⅔ cup) butter or margarine
240gr (1 cup) caster (superfine) sugar
50gr (3⅓ tbsp) sunflower oil
50gr (3⅓ tbsp) milk
50gr (7 tbsp) cocoa powder
150gr (1 cup) plain (all-purpose) flour
2 tsp baking powder
Topping / Sauce
75gr (1/3 cup) butter or margarine
75gr (5 tbsp) strong black coffee, cold
25gr (3 tbsp) cocoa powder
1 tbsp vanilla sugar
210gr (¾ cup) icing sugar (powder sugar)
50gr (¾ cup) dessicated coconut (unsweetened shredded coconut) (I had ground pistachio nuts at home instead)
- Preheat the oven to 200°C (400°F, gas 6, fan 180°C). Line a 20 x 30 cm (8” x12”) baking tin (pan) with greaseproof paper or grease the pan and sprinkle with breadcrumbs.
- Melt the butter in a saucepan over a low heat.
- Meanwhile, whisk the eggs and sugar together until light and airy—2 or 3 minutes on maximum speed using an electric whisk.
- Add the melted butter, oil and milk to the whisked eggs.
- In a separate bowl, mix the flour, baking powder and cocoa powder and then fold into the egg mixture.
- Pour the mixture into the prepared tin (pan) and bake for 25-30 minutes, until just set and an inserted skewer comes out clean. Let the cake cool in the tin (pan).
- Carefully melt the butter for the topping and then add the coffee, cocoa powder and sugars. Stir until thoroughly incorporated. Leave to cool until stiff and then spread over the cake. Sprinkle over the coconut.
- When cold, cut into 5 x 5 cm (2” x 2”) squares.
Source: Sweedish food