Swedish Chocolate Cake – Sticky
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 200 ° C top and bottom heat.
- 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.
- 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.
- Cover with chocolate icing, depending on your taste.
- Serve with whipped cream.
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