for 1 cake

Batter

125 g	butter, cut into pieces
100 g	dark chocolate, finely chopped
2	eggs
2 dl	milk
200 g	white flour
60 g	shelled ground almonds
150 g	sugar
1 ½ tbsp	cocoa powder
2 tsp	baking powder
1 pinch	salt

Cake

200 g	cream cheese (e.g. Filona)
2 tbsp	sugar

To decorate

1 bag	dark cake icing (approx. 125 g), melted
125 g	strawberries, cut in half or into quarters

How it's done

Batter

Melt the butter in a pan over a medium heat. Remove from the heat, add the chocolate, allow to melt, stir until smooth and leave to cool slightly. Add the eggs and milk, combine. In a bowl, mix the flour with all the other ingredients up to and including the salt, stir into the chocolate mixture. Transfer two thirds of the batter to the prepared tin.

Cake

Combine the cream cheese and sugar, spread on top of the chocolate mixture, leaving a border of approx. 1 cm all the way around. Pour the remaining chocolate mixture over the top.

To bake

Approx. 55 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove the cake from the tin and leave to cool on a rack.

To decorate

Spread the icing on top of the cake, decorate with strawberries, leave to dry.

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