Pinot noir cake

Kladdkaka

• 200 GRAM SELF RAISING FLOUR
• 180 GRAM SUGAR
• 200 GRAM BUTTER
• 3 EGGS
• 1 CUP PINOT NOIR
• 100 GRAM CHOCOLATE, chopped

• 250 GRAM SELF RAISING FLOUR
• 175 GRAM SUGAR
• 200 GRAM BUTTER
• 200 GRAM CHOCOLATE
• 4 EGGS

Whisk the eggs with the sugar for a few minutes. Add the butter and the pinot noir and beat two minutes more. Add the chocolate and the flour and carefully stir. Pour this batter into a greased baking pan. Bake the cake 45 minutes at 175 degrees Celsius.

Melt the butter and dissolve the chocolate in it. Whisk in a separate bowl the eggs and the sugar for a few minutes. Add the chocolate mixture and stir. Add the flour and carefully stir. Pour the batter into a greased baking pan. Bake the cake 25 minutes at 200 degrees Celsius. It should still be a little soft on the inside.

8 November 1520 the "Stockholm Blood Bath" takes place. Danish King Christian II had promised a general amnesty killed 100 Swedes. This led to a long lasting hostility. Click on culinary calendar for Links between cooking and worldwide history.