Über Schokoladenkuchen Recipes

SVEN'S SCHOGGIKUCHEN (WET CHOCOLATE CAKE)

Sven's Schoggikuchen (Wet Chocolate Cake) image

Make and share this Sven's Schoggikuchen (Wet Chocolate Cake) recipe from Food.com.

Provided by Artandkitchen

Categories Dessert

Time 21m

Yield 10-12 serving(s)

Number Of Ingredients 7

Ingredients

125 g flour
200 g sugar
3 eggs
150 g chocolate, dark
125 g butter
2 tablespoons kirsch
2 tablespoons icing sugar (decoration)

Steps:

Preheat to oven at 250°C (480°F).
Mix well with a food processor flour, sugar and eggs.
Melt your chocolate with the butter in small pan or in the microwave.
Add the chocolate mixture and the Kirsch to the dough. Mix well again.
Prepare your baking mold (24 cm / 9.4 inch) with butter and flour.
Transfer your dough.
Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
Decorate with icing sugar before it's completely cold.
The cake should be still wet inside!
Enjoy and -- the day after is even better!

SCHOKOLADE KUCHEN

Schokolade Kuchen image

Chocolate cake from Switzerland. The frosting is to look like a spiderweb when done. From www.about.ch

Provided by under12parsecs

Categories Dessert

Time 2h

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients

150 g margarine
230 g sugar
6 eggs
1 pinch salt
5 g vanilla sugar
200 g dark chocolate (e.g. Cremant)
125 g ground almonds
125 g biscuits, ground (in the US known as crackers, must be unsalted !)
375 g powdered sugar
4 tablespoons cocoa powder

Steps:

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 10 inch cake pan with margarine, pour mixture into pan.
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.

Nutrition Facts : Calories 927.7, Fat 33.9, SaturatedFat 11.1, Cholesterol 112, Sodium 280.1, Carbohydrate 158.6, Fiber 5.8, Sugar 141.4, Protein 10.4

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