This cake tastes very rich with chocolate and moist at the same time. Perfect to decorate with the topping that you like best. My son does not like nuts, so I used sprinkles for part of the cake.
250 g chocolate (melt 200, and chop up the remaining 50g)
250g butter (room temperatred)
1 dl brown cane sugar (or normal white)
1 egg yolk
1 dl plain flour
1 dl cocoa
0,5 tsp baking powder
pinch of salt
Turn the oven to 175 degrees Celsius.
Melt the 200g of chocolate. Whisk the butter and sugar together until smooth. Add eggs one by one as well as the egg yolk and mix it well in between each egg.
Chop up the 50g of chocolate.
Mix flour, cocoa, baking powder and salt and add it to the egg mixture. Add the chopped up chocolate.
Pour the mixture into a baking form lined with a baking paper. (baking tray 20x26cm)
Bake in the middle of the oven for about 30min. It should still be quite sticky inside.
50g sliced almonds or coconut
180g nougat (or nutella) melted
150g melted dark chocolate
Mix the melted chocolate with melted nougat/nutella and fold in the almonds. Pour it on top of the cake once it is cooled down.
Sprinkle with some more almonds or coconut if you used it instead.
This time I have made half and half, to have 2 different cakes at the same time.