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?
Provided by Chef Dudo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- 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.
CHOKLADKAKA
Favoritchokladkakan som helst ska frysas
Provided by marie-fe
Time 30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Lätt som en plätt! Sätt ugnen pÃÂ¥ 200 grader.
- Jag brukar ställa in en kastrull med smöret medan ugnen värms upp. Spar energi!
- Blanda alla torra ingredienser i en bunke.
- Häll i det smälta smöret.
- Blanda i äggen med en slickepott. OBS Blanda! Viktigt att du inte vispar sÃÂ¥ du fÃÂ¥r i en massa luft i smeten.
- Smörj formen och bröa med kokos. ÃÂverflödiga flingor häller du ner i smeten.
- In i ugnen i 20 minuter. Den ska vara kladdig inuti.
- LÃÂ¥t svala och frys in! Det är en av de bästa grejerna med den här kakan. GÃÂ¥r utmärkt att göra i förväg. Eller ha en kaka i frysen och gÃÂ¥ och ta en lagom stor bit när du är sugen...
- Ta ut kakan strax innan servering och sikta gärna över lite florsocker. Har du tid och är pysselsugen, klipp ut ett mönster i vanligt papper och sikta florsockret över det.
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