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 RASING FLOUR
  • 175 GRAM SUGAR
  • 200 GRAM BUTTER
  • 200 GRAM CHOCOLATE
  • 4EGGS

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.

This is a Swedish recipe. 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 more links between cooking and worldwide history.


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