Dark Chocolate Cake with Cloudberries

Scandinavian Cooking with Andres Viestad

I don't know whether you can call this a cake or not, as it don't contain any flour, and no actual baking is involved. It is really nothing but a dark symphony of chocolate, butter and cognac -- three of life's best things!
I serve with cloudberries, but this dessert is almost as good with other berries too.
Serves 4

7 ounces (200 g) 66%, high quality chocolate, coarsely chopped
2 ounces (50 g) butter, chopped in 1-inch dice
3 tablespoons espresso-style coffee
2 tablespoons cognac
½ cup semi frozen blueberries
1-2 cups cloudberries

In a small pot, combine chocolate, butter, coffee and cognac. Place over low heat and stir continuously as the chocolate and butter melts into a smooth mixture. (Make sure the temperature is low through out the entire process; if the stove is imprecise, the chocolate might get burnt. In case, remove the pot from the heat frequently to make sure.)

Transfer to molds and refrigerate for 3-4 hours, or freeze for 20-30 minutes, until the chocolate has set.

Before serving, dip the molds in hot water for a few seconds. Flip them on serving plates. Sprinkle the top with blueberries. Arrange cloudberries in a circle around the cake.
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