Classic Swedish Sticky Chocolate Cake
Ingredients
Cake batter
- 100 g milk chocolate
- 100 g dark chocolate
- 200 g soft butter
- 4 large eggs
- 300 g granulated sugar
- 70 g brown sugar
- 1 tsp vanilla extract
- pinch of salt
- 175 g all-purpose flour
- 40 g cocoa powder
For serving
- 200 g heavy cream
- 1 packet vanilla sugar
- 1 packet whipped cream stabilizer
- 125 g fresh raspberries
- butter, for greasing the pan
- all-purpose flour, for dusting the pan
- powdered sugar, for dusting
Preparation
Grease a 26 cm springform pan and dust with flour
Preheat the oven to 180°C (convection: 160°C)
Roughly chop the milk chocolate and dark chocolate and melt with the butter over a water bath
Beat eggs with granulated sugar, brown sugar, vanilla extract, and salt until foamy
Stir in the melted chocolate mixture
Sift the flour and cocoa powder over the sugar-egg mixture and mix to a smooth batter
Pour the batter into the prepared springform pan and smooth the top
Bake for about 30 minutes in the preheated oven
Let the cake cool completely, then remove from the springform pan
Chill the cake in the refrigerator for 3 hours
Whip the heavy cream with vanilla sugar and whipped cream stabilizer just before serving
Wash and prepare the raspberries
Dust the cake with powdered sugar and serve with a dollop of cream and raspberries
Tips
The cake should remain as moist as possible
Do not be surprised that the cake is not fully baked through; the consistency is exactly right and comparable to brownies
The cake yields about 12 servings and keeps in the refrigerator for at least 2 days
