Today we talk about the Swiss Chocolate Cake – Let’s take a little trip to Switzerland and it’s famous world of chocolate, the home of Lindt & Spruengli – the finest chocolate makers since a long time.
Lindt makes indeed a very high quality chocolate which you can get in the USA as well. We recommend to use a high-quality chocolate for this cake.
The Swiss chocolate cake is easy to make and is a wonderful cake for the holidays or any festive event, or just simply for any day of the year. Happy Baking!
200 gr butter
6 separated eggs
200 gr sugar
1 tsp vanilla extract
200 gr baking chocolate (preferably Lindt or any high quality brand), bitter sweet or semi sweet
50 gr Kirsch Schnaps (1 shot glass) or cherry brandy (optional)
250 gr loose crumbled bread (wheat bread, no rye or sourdough)
– Mix butter with sugar and beat it with a hand mixer until it is creamy.
– Then add the egg yolks slowly one after the other, add Vanilla and crumbled bread.
– Melt the chocolate in using the double-boiler method.
Double Boiler Method
– Use a medium sauce pan and an oven safe dish.
– Add enough water into the sauce pan, place the dish so that it will be perfectly int he sauce pan. Some say it should float but it works fine if it won’t float.
– Heat the water and put the dish inside. Break the chocolate in pieces so it fits into the dish.
– let the chocolate melt.
– Break the chocolate into small pieces and add them into a
microwave safe bowl. Calculate 1 minute per ounce, every 30 seconds check if
chocolate is melting, stir it with a spatula so it gets evenly melted.)
– Stir the chocolate several times per minute, it should not start to stick to the bottom and should melt evenly. Remove it from the heat when chocolate has melted.
– Mix Kirsch Schnaps into the melted chocolate and stir gently. Let it cool down a bit and mix it to the butter cream.
– With a mixer beat the egg yolks foamy.
– Add the egg white to the mix.
– Grease a spring form of 26 cm with butter and add the mixture.
– Pre-heat oven to 325 degrees F and bake the cake on 325 degrees for about 50 minutes to 1.5 hours.
– Do the test by using a tooth pick or skewer, and poke it into the cake. If no batter sticks, then the cake is done.
– Let it cool off on a rack upside down.
– Dust the surface with powered sugar before the cake will be served.
– Sprinkle some powdered sugar through a doily on top.
– Add a thin layer of pure unsweetend cocoa powder.
– Whip heavy cream and squeeze some swirls onto the top.