0,2 pt. / 1 dl cocoa
0,4 pt. / 2 dl milk
8,8 oz. / 250 g butter
0,6 pt. / 3 dl sugar
0,8 pt. / 4 dl flour
1 tablespoon baking powder
1 pinch salt
5,3 oz. / 150 g dark chocolate
0,4 pt. / 2 dl whipping cream
10,6 oz. / 300 g chocolate with whole hazelnuts *
Makes about 35, if baked in large roasting pan
 Set the oven to 390º F / 200º C.
 Boil cocoa and milk, and let it cool. Cream butter and sugar fluffy.
 Add one egg at a time while stirring. Mix flour with baking powder and salt, and stir it alternately with the chocolate milk. Melt chocolate in double boiler and stir it into the dough.
 Pour the batter into a baking tray (10 x 16 in. / 25 x 40 cm) with baking paper. Bake for approximately 25 minutes. Test with a baking pin to see if the cake is done. It should be a little splotchy. Let the cake cool.
 Boil the cream, add the chocolate in pieces and gently stir over low heat until everything is melted.
 Let the glaze cool slightly and spreading it over the cake.
 Cut the cake in neat squares before the glaze has set completely.
* In Norway we have a popular milk chocolate with whole hazelnuts. If you can’t get hold of that in your neck of the woods just use regular milk chocolate and add hazelnuts when making the glaze.