Professor's Chocolatecake (Professorns Chokladkaka)
"Yeah, yeah, I know, there are zillions of chocolatecakes on Zaar. This one though I remember from my youth in Sweden. Gooey, rich. What makes it Swedish? Maybe the hazelnuts. Why it is called Professor's? No idea, what's in a name?"
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
12
ingredients
- 6 ounces bittersweet chocolate
- 6 ounces butter
- 3⁄4 cup sugar
- 3 eggs
- 1⁄3 cup flour (generous)
- 3 1⁄2 ounces hazelnuts, chopped
- 1 tablespoon instant coffee
directions
- Preheat oven to 350°F.
- Grease and flour a 9 inch spring cake pan.
- Or, if the pan has a tendency to leak, line with greaseproof paper.
- Melt butter, chocolate and sugar over low heat, let cool.
- Divide the eggs and beat the whites until stiff.
- Stir the yolks into the cooled chocolate mixture.
- Add flour, nuts and instant coffee.
- Carefully fold in the beaten egg whites.
- Bake, on lowest rack of oven, for 35-40 minutes.
- The cake will be and should be gooey inside.
- Serve as it is or with whipped cream.
Questions & Replies
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Reviews
-
This is really good. We cut it in squares, like brownies. My daughter needs a Swedish recipe for her heritage project, and this is perfect. It made the house smell amazing. Thanks for sharing.
RECIPE SUBMITTED BY
Born and bred in Sweden, currently living in The Netherlands.
To all of you who have reviewed and hopefully will review my recipes, THANK YOU!
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