This recipe was originally published in my personal blog at kristian.tapaninaho.com
We were in Tampere, Finland, earlier this summer to organise and plan things for our wedding. One of the main points on our list was to find a cake worthy of us. We had some eight cakes to try out from several different bakeries but non of them really did it for us. There was nothing that stood out.
Apart from this one.
My uncle and godfather, Jussi, was leaving his job after buying a large hardware store and he was making cakes for his old department. The cake, Chocolate cake á la Veranne, was the absolute winner. No point in tasting anything after having had a slice of that. We had to have it.
Problem was of course that you couldn’t just go and buy it. We had to make 14 of them in the week leading to the wedding.
It turned out to be quite a lot work but I learned some tips and tricks along the way so the recipe below have been amended a little from the original.
Chocolate Cake á la Veranne
- 1 dl strong coffee
- 250 g dark chocolate
- 250 g butter
- 2 dl sugar
- 4 eggs
Whipped cream and raspberries for topping.
1. turn your oven on at 175ºC. Attach a sheet of non-stick baking paper to a 23 cm loose-base cake base.
2. Place a large mixing bowl over a sauce pan with simmering water. Add coffee to the bowl.
3. Piece by piece, mix chocolate with the coffee.
4. Measure your sugar and butter. Cut the butter into smallish slices. Add a little bit of butter and sugar at a time to the mixing bowl. Mix well as you go along.
5. Take the mixing bowl of the heat. Mix your eggs slightly and add them into the dough.
6. Pour your mixture into the cake base and bake in the oven for 1:00-1:15 hours. The cake will rise while it’s in the oven but goes down as it cools and gets a crunchy top. Let the cake cool down completely in the cake base.
7. The cake is at it’s best after spending a night in a fridge.
As we could only make few a day, we had to freeze the cakes after cooling them down. Luckily, it turns out the cake freezes really well without loosing any of the taste and the crunchiness of the top stays almost the same, too. As we were making these in bulk, we used nice but pretty basic dark chocolate (in fact, it was lactose free, which limited our choice) so I believe next time I’ll try with some posh chocolate. Perhaps even a flavoured one.