Snoddas
Dairy
Egg
Gluten
150 g butter
2 eggs
3 dl (300 ml) sugar
2 ml vanilla powder
1 tbsp cocoa
4.5 dl (450 ml) flour
2 tsp baking powder
1.5 dl (150 ml) milk
Topping:
3.5 dl (350 ml) icing sugar
1 tbsp cocoa
2 ml vanilla powder
75 g butter
4-5 tbsp water
(100 g chocolate and/or 2 drops of cherry essence)
Desiccated coconut
Melt the butter and let cool. Whisk egg, sugar and vanilla powder until white and puffy. Add the cocoa powder.
Mix flour and baking powder. Stir this down in the egg whip together with butter and milk. Pour into a large oven tray covered with grease proof paper. Bake for 25 minutes in 175°C.
Mix icing sugar, cocoa powder and vanilla powder, for the topping, in a bowl. Melt the butter (and the chocolate). Add butter (and chocolate) to the sugar and stir, then add water a little bit at the time until you have a smooth glaze. If you use cherry essence put this in the water before mixing.
Spread the topping over the cake and sprinkle with the coconut.
Snoddas a.k.a chokladrutor is a traditional Swedish cake often served at Sunday church fika.
