Switzerland Recipe: Schokolade Kuchen (Chocolate cake)

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Recipe for Schokolade Kuchen (Chocolate cake)

Recipe and picture by Betty-Bossi, used with permission.

Ingredients for a form with 24 cm (approx. 10 inches) diameter:

150 g (0.33 pounds) margarine
230 g (0.5 pounds) sugar
6 eggs
1 pinch of salt
5 g (0.2 ounces) of vanilla sugar
200 g (0.44 pounds) dark chocolate (e.g. Crémant)
125 g (0.28 pounds) grind almonds
125 g (0.28 pounds) grind plain biscuits (in the US known as crackers, must be unsalted !)
375 g (0.83 pounds) powder sugar
4 tablespoons chocolate powder

Preparation:

Stir margarine until foam-like.
Add sugar, yellow of the 6 eggs, salt and vanilla sugar, stir again.
Dissolve chocolate in 3 tablespoons of 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.
Grease form with margarine, pour mixture into form.
Bake on lowest position in oven at 180°C (356°F) for 50 to 60 minutes.

Frosting:

Mix powder sugar with 4 tablespoons of water. Put 1 tablespoon aside.
Add chocolate powder 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-shaped paper with a tiny opening. Put the mixture set aside in 1. into paper and draw 8 concentric circles on cake.
Use a small knife and pull 8 lines from the center towards the edge and 8 lines from the edge towards the center alternating.

Hint: Store chocolate cake in the refrigerator.

To the list of Swiss recipes

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schokolade_kuchen.html / 07-may-2008 / reto ambühler