75 g butter
100 ml sugar
1 tsp vanillin sugar (or vanilla sugar)
1 small egg
100 ml flour
¼ tsp baking powder
2 tbsp + 1 tsp cocoa powder
Beat the softened butter with the sugar and vanillin sugar until pale and fluffy. Add the egg and beat in thoroughly. Combine the flour, baking powder and cocoa powder and add to the batter through a sieve. Stir gently to mix.
Line a small and shallow, rectangular cake pan about 22 × 14 × 4 centimetres in size with lightly buttered parchment paper. Spoon the batter in the pan, spreading it evenly in all four corners. Smooth the surface gently with a spatula.
Bake at 175 °C for about 15 - 22 minutes or until the batter has set and a cake tester/toothpick inserted in the middle of it comes out clean.
Gently lift the cake from the pan or unmould it and place on a wire rack to cool. When slightly cooled, cut the cake in small squares. Serve them immediately with tea, coffee or fresh, ice-cold milk.
Recipe source: adapted from "Suklaaneliöt", Koskimies, Helmi, and Eva Somersalo (1980) Keittotaito. Porvoo: WSOY.