Swedish Chocolate Cake (gluten free + lactose free)

Wednesday 4 February 2015


Ingredients

250 g liquid margarine (without lactose)
250 g dark chocolate (70%)
1/3 cup + 1 1/2 tbsp strong coffee or espresso (or water)
4 large eggs, at room temperature
180 g sugar
1 tsp vanilla sugar or 1/4 tsp vanilla powder
pinch of salt








Preparation

> Preheat the oven to 175 degrees, then grease the baking form and cover it with baking paper.
I used a 28 cm form, that's why the cake is so flat. With the use of a smaller form (22 - 25 cm) it should get thicker.

> Break the chocolate bars into smaller pieces and melt it slowly in a saucepan. Once the mixture is melted, add coffee and gently stir it in and set aside to cool it down.

> Using a mixer beat the eggs in a large bowl until they are soft and fluffy. Then, still mixing, slowly add sugar and vanilla powder.

> Stir the chocolate mixture into mixed eggs and sugar, add a pinch of salt and keep stirring until the batter is smooth.

> Pour the batter into the prepared baking form and bake for 40-45 minutes.

> Wait until the cake is cooled down before taking it out from the form.


The cake should be moist and very soft. It is not easy to cut it into nice, well shaped pieces, but as long as it tastes this good.. it's forgivable!
In my opinion it is perfect by itself, but you can put cream, fruit or simply powdered sugar on it.



The recipe is from 'Call me cupcake' - biggest inspiration of all!

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