Lingonberry and Chocolate Cake (Pohla-šokolaadikook)
Serves 12
175 g butter
3 large eggs
300 ml sugar
200 ml plain flour
100 ml cocoa powder (unsweetened!)
a pinch of salt
150 ml lingonberries
Melt the butter on a low heat, then cool a little.
Whisk eggs and sugar until pale and foamy.
Sift flour, cocoa powder and salt into a bowl, then fold into the egg mixture together with the melted butter.
Spoon the batter (it's pretty mousse-like) into a buttered 23-25 cm spring form, smooth the top. Sprinkle the lingonberries evenly over the cake.
Bake at the lower half of a 175 C/340 F oven for 30 minutes, until you can see the sides of the cake loosening from the tin.
Let the cake cool in the tin for a short while before transferring it onto a cake plate.
Serve with ice cream or whipped cream.
