Swedish Chocolate Cake

I simply HAVE to blog this recipe; it is absolutely amazing! I can't take any credit for it as I have used the recipe from one of my favourite bloggers, Linda over at Call Me Cupcake, a Swedish baker and food photographer. Go and have a look at her blog, and be prepared to be wowed!

The original recipe has no flour in it, but I did add two tablespoons of plain flour. It looks really dense in the photos, and I expected it to be very dense like a brownie, but honestly, it is as light as a feather! Truly, truly light, airy and gorgeous. It might be my new favourite...and so incredibly easy to make!

SWEDISH CHOCOLATE CAKE
Adapted from Call me Cupcake  

8-10 servings

 Ingredients

• 250 g butter
• 250 g coarsely chopped dark chocolate (70%)
• 1/3 cup + 1 1/2 tbsp (100 ml) strong coffee or espresso (or water)
• 4 large eggs, at room temperature
• 180g sugar
• 2 tbsp plain flour (all purpose), optional
• 1 tsp vanilla sugar or 1/4 tsp vanilla powder
• pinch of salt

To serve

• Powdered sugar
• Whipped cream
• Milk chocolate curls
• Raspberries

Directions

1. Heat oven to 175° (350F). Grease a spring form pan (22-25 cm / 8-10 inches) and cover the base with baking paper.

2. Gently melt butter and chocolate in a saucepan on low heat. When mixture is melted and smooth, stir in coffee, then set aside.

3. In a large bowl, whip eggs, sugar and vanilla until very light and fluffy, about 4-5 minutes.

4. Add flour and then stir chocolate mixture into egg mixture with a spatula. Stir until smooth. Add a pinch of salt.

5. Pour batter into the prepared springform pan and bake for 40-45 minutes. Let cake cool before removing it from the pan. I prefer the cake when it's been in the fridge for a couple of hours. Dust powered sugar on top.

6. Whip cream with some powdered sugar (to taste).
7. To make the chocolate curls, put milk chocolate in a warm place for a few minutes, then use a cheese slicer to make curls.

8. Alternatively, garnish with raspberres - the classic accompaniment to chocolate.