Swedish confectioner Cloetta is the Nordic region’s oldest chocolate manufacturer. Cloetta has now launched new chocolate bars made from certified Fair-trade chocolate. There are four taste varieties: Milk chocolate, mint crisp, hazelnut and cashew with cranberries. Good flavour – for a good cause, is the new slogan. Last week I received samples of them all.

My husband has a sweet tooth but doesn’t like to eat milk chocolate bars. So I had to work hard to keep myself from indulging in the chocolate bars, all by myself. Instead, I baked a milk chocolate sticky cake with lingonberries.

Five hours later we were tucking into the stickiest, gooiest, yummiest chocolate cake that I have made in years. The cake had an almost runny center but the edges were hard. It tasted yummy with whipped cream and sweet-sour lingonberries. Since they are very much like cranberries in taste and size, lingonberries can be substituted with the same amount of fresh or dried cranberries. Unfortunately, I can’t find cranberries here.

Oven temperature no higher than 200°C/392°F

INGREDIENTS:
* 150 grams butter
* 90 grams Cloetta good milk chocolate
* 60 grams Cloetta good cashew & cranberries
* 250 ml caster sugar
* 3 eggs
* 250 ml plain flour
* 60 -100 grams lingonberries (approx)

METHOD:
1. Put a sheet of parchment paper over the bottom of the spring-form pan, snap it into place when you tighten the sides.
2. Break chocolate into small pieces.
3. Melt the butter in a saucepan and take it off the stove.
4. Add the chocolate pieces and stir until all chocolate is melted.
5. Whisk together eggs and sugar until blended and then add it to the butter/chocolate mixture.
6. Add sieved flour, then lingonberries and mix until combined.
7. Pour the batter into the prepared spring-form pan and bake in the middle of the oven for 20 minutes.
8. Remove pan from oven and let cool in the refrigerator for at least 3 hours.
9. Serve with slightly whipped cream and lingonberries dipped in sugar.