Chocolate cake swiss

here’s a classic Swiss-style chocolate cake (Schoggikuchen). It’s rich but not overly sweet, very chocolate-forward, and super moist. I’ll walk you through it step by step, nice and clear.

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🇨🇭 Swiss Chocolate Cake (Schoggikuchen)

🕒 Time

• Prep: 20 minutes

• Bake: 45–50 minutes

• Serves: 8–10

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🧾 Ingredients

Dry ingredients

• 150 g dark chocolate (60–70% cocoa), chopped

• 120 g all-purpose flour

• 1 tsp baking powder

• 1 pinch salt

Wet ingredients

• 150 g unsalted butter, softened

• 150 g sugar (caster or fine white sugar)

• 4 eggs, separated (very Swiss technique 😉)

• 1 tsp vanilla sugar or vanilla extract

• 2 tbsp milk (optional, for extra moisture)

Optional (very traditional)

• 2 tbsp ground almonds or hazelnuts

• Powdered sugar for dusting

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🧑‍🍳 Step-by-Step Directions

Step 1: Prep

1. Preheat oven to 170°C (340°F) (top & bottom heat).

2. Grease a 22–24 cm round cake pan and line the bottom with baking paper.

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Step 2: Melt the chocolate

1. Melt the chopped chocolate gently:

   • Either over a double boiler, or

   • In the microwave in 20-second bursts.

2. Set aside to cool slightly (important—hot chocolate can scramble eggs).

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Step 3: Cream butter & sugar

1. In a large bowl, beat the butter and sugar until pale and fluffy.

2. Add vanilla.

💡 This step gives the cake its soft Swiss crumb—don’t rush it.

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Step 4: Add egg yolks

1. Add the egg yolks one at a time, mixing well after each.

2. Stir in the melted chocolate.

3. Add milk if using.

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Step 5: Dry ingredients

1. In a separate bowl, mix:

   • Flour

   • Baking powder

   • Salt

   • Ground nuts (if using)

2. Gently fold this into the chocolate mixture.

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Step 6: Whip egg whites

1. Beat the egg whites until stiff peaks form.

2. This is very traditional in Swiss baking—it makes the cake light.

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Step 7: Fold (very gently!)

1. Fold ⅓ of the egg whites into the batter to loosen it.

2. Carefully fold in the rest using a spatula.

   • Slow, gentle movements.

   • Don’t overmix.

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Step 8: Bake

1. Pour batter into the prepared pan.

2. Smooth the top.

3. Bake for 45–50 minutes.

   • A toothpick should come out slightly moist, not wet.

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Step 9: Cool & serve

1. Let cake cool in the pan for 10 minutes.

2. Turn out onto a rack and cool completely.

3. Dust with powdered sugar before serving.

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🍰 Serving (very Swiss 🇨🇭)

• Serve with whipped cream or vanilla ice cream

• Perfect with coffee or espresso

• Even better the next day