The Swedish chocolate cake is a dessert whose recipe was recommended to me as a typical Swedish sweet, also for Christmas holidays.
Regardless of whether it’s traditional for Christmas or not, I still recommend it because it truly makes you lose your senses… something uniquely good!
It somewhat resembles the Caprese cake at first glance, but it’s a bit different, especially for the extremely engaging chocolate taste.
A cake with a soft heart, it may seem undercooked inside, but it should be just like that, remaining soft and pudding-like. You have to try it, a cake that can’t be fully described!
For someone like me who loves dark chocolate, I can only praise this cake, but beyond that, it’s truly superb.
If you make any of my recipes, send me photos that I’ll publish on my page with your name.
About 397 Kcal per person
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 10 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients for making the Swedish Chocolate Cake
- 5.3 oz 75% dark chocolate
- 2 oz coffee (from the moka pot)
- 6.3 oz butter
- 3 eggs (medium)
- 1.2 cups sugar
- 0.3 cups unsweetened cocoa powder
- 1.35 cups all-purpose flour
- 0.35 oz powdered sugar
Preparation of the Swedish Chocolate Cake
First, prepare a pot of coffee to use for the cake and set it aside to cool.
In a bowl, place the chopped dark chocolate and butter, and melt them in the microwave at the lowest temperature, being careful not to overheat.
Alternatively, melt them in a bain-marie.
Once melted, stir the chocolate, then add the coffee and mix well.
Place the eggs and sugar in the mixer and beat at high speed until a foamy mixture is obtained.
Gradually add the chocolate and coffee mixture to the egg mixture, operating the mixer at low speed.
Next, add the cocoa and mix until incorporated.
Finally, add the flour little by little, mixing well at low speed. Once you have a well-mixed batter, transfer it to a 9-inch diameter pan. If you are using a silicone mold, no need to grease it; otherwise, grease and flour the pan before transferring the batter.
Bake in a preheated oven at 350°F for 20-25 minutes, checking for doneness.
Once baked, it is suggested to let the cake cool completely before consuming, then dust with powdered sugar and serve.
