3/4 c butter, diced
6 ounces semisweet chocolate, chopped
3/4 c sugar
2 eggs
2/3 c flour
1/4 t baking powder
pinch of salt
4 ounces Gjetost cheese, diced
In a sauce pan combine butter and chocolate, melt over low heat, stir constantly; set aside to cool. Pour lukewarm chocolate into a bowl, add sugar, mix on medium speed for 2 – 3 minutes. Add eggs and beat well. Add flour, baking powder and salt, mix until just combined. Carefully fold in cheese cubes. Pour batter into an buttered, oven proof 8 inch skillet. Bake in a preheated 350 degree oven for 40 – 50 minutes, until toothpick inserted in center comes out clean. (Baking time will vary, depending on the type of skillet that is used.)
Cool slightly and place 4- 5 dips of caramel ice cream on top.
