Schokolade Kuchen (Chocolate cake, Swiss style)

So it’s return from holiday time again! Along with a return to the Apple tart, I googled Swiss cake recipes and came up with this.

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Recipe for Schokolade Kuchen (Chocolate cake) – taken from here

Ingredients

150 g margarine

230 g sugar

6 eggs

1 pinch of salt

5 g  of vanilla sugar

200 g dark chocolate (e.g. Crémant)

125 g ground almonds

125 g ground plain biscuits

375 g icing sugar

4 tablespoons cocoa

Method

Cake

Preheat the oven to 180°C/ 356°F. Grease and line a 24cm/ 10in tin.

Beat the margarine until foam-like.

Add sugar, yellow of the 6 eggs, salt and vanilla sugar, and beat again.

Melt chocolate in 3 tbsp water and add to the mixture.

Add almonds and biscuits.

Stir the white of the 6 eggs until stiff, add to the mixture and mix well, pour mixture into tin.

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Bake on lowest position in oven at for 50 to 60 minutes.

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(note the extra large poking holes for testing, cake poker in dishwasher, I had to make do with a knife!)

Frosting

Mix icing sugar with 4 tbsp water. Put 1 tbsp aside.

Add cocoa to the rest of the mixture, add a few drops of water and stir.

Let cake cool off after baking. Pour chocolate mixture evenly over cake.

Form a small, funnel shape with greaseproof paper and snip a tiny opening (or use a piping bag/ food bag). Put the mixture set aside into the bag and draw 8 concentric circles on cake.

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(or as many as you can do!)

Use a small knife and pull 8 lines from the centre towards the edge and 8 lines from the edge towards the centre alternating.

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Hint: Store chocolate cake in the refrigerator.

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Update: the cake is LUSH! Moist and chocolatey. De-lish.

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One comment

  1. […] assistance, she likes all cakes and had no particular preference that she would confess to….Schokolade kuchen time […]

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