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.
Recipe for Schokolade Kuchen (Chocolate cake) – taken from here
150 g margarine
230 g sugar
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
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.
Bake on lowest position in oven at for 50 to 60 minutes.
(note the extra large poking holes for testing, cake poker in dishwasher, I had to make do with a knife!)
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.
(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.
Hint: Store chocolate cake in the refrigerator.
Update: the cake is LUSH! Moist and chocolatey. De-lish.