Erla Steinunn's recipe collection

170 g butter

150 g dark chocolate

3 eggs

300 g sugar

80 g flour

40 g cocoa powder

Buttercream:

50 g butter

200 g powdered sugar

1/2 teaspoon vanilla extract

Caramel Sauce:

4 tablespoons maple syrup

1 tablespoon margarine

Start by melting the butter and chocolate together over a water bath. Allow the mixture to cool for 10 minutes. In another bowl, beat together the sugar and eggs until well combined. Add the cooled chocolate mixture to this. Sift in the flour and cocoa powder, and gently fold everything together with a spatula.

Bake at 175°C for 30 minutes in a brownie pan (20 x 20 cm).

Let the cake cool and then cut it into small pieces.

In a small saucepan, prepare the caramel sauce and let it cool before drizzling it over the cake: Heat the syrup in a pot until it reaches a good boil, then add the margarine. Allow the mixture to boil until the caramel thickens and becomes syrupy, then remove from heat.

Prepare the buttercream by beating together the powdered sugar and butter along with 1/2 teaspoon of vanilla extract. Place small dollops of buttercream on each piece of cake and drizzle the caramel sauce over the frosting to decorate.

You can also cut the cake using cookie cutters for different shapes instead of square pieces.