Swedish Chocolate Cake – Sticky

Summary

Ingredients

• 175 g mararine or butter
• 175 g chocolate (dark block chocolate)
• 170 grams sugar
• 3 egg yolks
• 90 g flour (wheat flour)
• 0.5 teaspoon ½ coffee powder
• 3 egg whites
• Chocolate for the pouring
• Fat for the shape

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Instructions

1. Preheat the oven to 200 ° C top and bottom heat.
2. Melt butter or margarine in a large saucepan, remove from the hob and let the chocolate, broken into pieces, melt in the warm fat. Add sugar and egg yolks and stir vigorously with a wooden spoon. Mix the coffee and flour and stir into the chocolate mixture. Beat the egg whites until stiff and stir carefully into the batter.
3. Put in a greased springform pan (22 cm). Bake immediately on the lowest rack for about 30 minutes. The cake must still be a bit wet and sticky and often cracks on the top.
4. Cover with chocolate icing, depending on your taste.
5. Serve with whipped cream.