Ingredients

200g butter
2 dl white sugar
3 eggs
4 dl wheat flour from Kungsörnen
2 tsp baking powder
2 tbsp cacao powder
2 tsp vanilla sugar
½ tsp salt

Filling
100 g cream cheese, such as Philadelphia
60 g butter
2 tsp vanilla sugar
5 tbsp cacao powder
4 dl icing sugar
½ dl cold, strong coffee

Chocolate glaze
100 g dark chocolate bar
1 dl whipping cream
A pinch of salt

Garnish
Small chocolate eggs or other easter sweeties 
Pomegranate seeds
Lemon balm leaves
Butter and breadcrumbs for the baking tin

HOW TO

This is a decadent and filling chocolate cake with cream cheese. For variation, add a couple of table spoons of dark rum or cherry liqueur.  

Set the oven to 175C (gas mark 3 1/2)
Line the baking tin with butter and breadcrumbs. Use a round springform baking tin, approx. 24 cm in diameter.
Whisk the butter and sugar until fluffy with an electric whisk or food processor.
Mix in the eggs, one at a time.
Mix flour, baking power, cacao powder, vanilla sugar and salt in a large bowl and mix into the butter mix. 
Pour the mix in to the springform and bake in the middle of the owen for approx. 40 min. Do a stick test to see if the cake is cooked in the middle.
Whisk the cream cheese, butter, vanilla sugar and cacao powder until fluffy. Use a sieve to add the icing sugar in to the mix while stirring it the mix until smooth. Stir in the coffee.
Chop the chocolate bar in to pieces. Pour the cream in to a pan and bring it to a boil. Stir the cocolate pieces and salt. Stir until the chococlate has melted. 
Cut the cake in to two layers. Place the bottom half on a serving plate and spread on the filling. Add the top part of the cake. Spread the glaze on top and decorate with chocolate eggs or sweeties.
Just before serving, decorate with pomegranate seeds and lemon balm leaves.