Chocolate volcano and baked Alaska (norwegian omelette) recipe

		Chocolate recipes			American recipes Norwegian recipes


	Chocolate volcano			Baked Alaska Norwegian omelette
	100 GRAM DARK CHOCOLATE 100 GRAM BUTTER 50 GRAM SUGAR 3 EGGS 3 TBSP FLOUR			1/4 POUND CAKE, sliced 4 TBSP RASPBERRY JAM 4 BOLLS VANILLA ICE CREAM 2 EGG WHITES 6 TBSP SUGAR
Melt the chocolate with the butter. Stir in the eggs, the sugar and the flour and pour this mixture in greased moulds. Bake them 8-10 minutes at 180 degrees Celsius. Not longer, because they should be fluid on the inside. I was having my usual wine and two minutes late - and they were no longer fluid but still tasty.			Cut out four circles from the cake. Distribute a tablespoon of jam on each of them and put a boll of ice cream on top. Put these in the freezer for at least two hours. Whip the egg whites until they are white and fluffy. Gradually add the sugar, keep whipping. Preheat the oven at 200 degrees Celsius. Take the cake and ice out of the freezer and distribute the egg white on top. Bake maximally 4 minutes at 180 degrees Celsius. Serve immediately. This is actually not a recipe from Norway but from the United States and it dates back to the beginning of the 19th century. It is probably called Norwegian because it looks like something that might have originated form the (very Northern part of) Norway.