Krotekake

Instructions

1. Preheat the oven to 175 °C and butter a 22 cm round tin.
2. Whisk the eggs with the sugar until the mixture turns pale and doubles in volume.
3. Gently fold in the sifted flour, the baking powder, the pinch of salt and the lukewarm melted butter.
4. Pour the batter into the tin and bake for 25 minutes, until a skewer comes out dry.
5. Let it cool completely, then cut the cake in half horizontally.
6. Make the cream by working the butter with the icing sugar, cocoa, milk and vanilla until creamy.
7. Spread the cream over both layers, then cover the top and sides with the coconut.
8. Melt the chocolate in a bain-marie and drizzle it over the surface as a thin design to recall the mole, then let it set before serving.