150g butter
200g dark chocolate (blockchoklad)
1 msk coffee
3 eggs
2 dl sugar
1 ½ dl chopped almonds/hazelnuts
1 dl wheat flour
Butter an oven proof dish and put bread crums in it to avoid the cake from sticking. Whisk eggs and sugar. Melt the butter and then melt the chocolate into it while stirring. Pour coffee, the chocolate-butter-mix, the chopped almonds and the flour into the egg-sugar-mix and mix it all together. Pour the batter into the dish and bake it for 25-30 min in 125-200˚C.
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