Both my children have their birthdays back to back. A couple of weeks before “The Birthdays” came up, the big topic of discussion was THE CAKE. I usually keep at least 1097 have -to -make recipes bookmarked out of which 782 are cake recipes…yes, someone is obsessed like that!! So when we sit down to choose cakes, you can imagine how crazy it gets around here. And the simple rule is to make a new cake for all birthdays/anniversaries/ dinner parties; you get the picture. This year one of the winning recipes was this divine Swedish Chocolate Cake.
Our celebration cakes are always chocolate, that’s a given. And so the hunt for THAT chocolate cake began. Once I saw what the cake queen Linda Lomelino has here, I was completely floored. This lady has magic in her hands…and her photography will leave you speechless. I didn’t even bother to tweak the recipe, as is the old habit and the cake came out fabulous. Both times. Two days in a row. You don’t want to know how much cake we have all eaten! Its really the best chocolate cake I’ve eaten, and I have eaten quite a lot of them.
This Swedish Chocolate Cake is flourless, which means that really all you will taste is chocolate, with a slight coffee after note and that just takes this cake to another level. Its the most incredibly gooey, luscious and decadent cake. EVER. It’s so easy to make and the result is terribly impressive. The trick here is to use the best chocolate you can find. It is a little tricky to take this cake out of the pan. I would recommend doing this once it is completely cooled. You can eat the cake warm, while its all gooey and soft in the center or you can chill it well to make it dense. Either way, this wicked cake will blow you away!
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Swedish Chocolate Cake
- 250 gms Butter
- 250 gms Dark Chocolate 70%
- 100 ml Strong Coffee
- 4 Eggs
- 180 gms Sugar
- 1 tsp Vanilla Extract
- Grease a 9″ spring bottom pan and line the bottom with parchment paper. Pre heat the oven to 180 C.
- Melt the chocolate and butter in a large bowl placed over a pan of simmering water. Once its all melted, add the coffee and keep it aside.
- In another bowl, beat the eggs, sugar and vanilla until light and doubled in volume. Stir the chocolate mixture into egg mixture. Pour into the prepared pan. Bake for about 40 – 50 minutes. It will get puffed up and then fall once it cools. Do let cool completely and turn out from the pan. I let the cake cool in the pan and then refrigerated it for a couple of hours before releasing it.
- Note : You will not be able to test this cake with a tooth pick as it is meant to be gooey in the center.