Swedish Chocolate Cake
Author/Submitted by: Kate Hedstr\*:om UC San Diego
dry bread crumbs
melted, unsweetened baking chocolate
1. Preheat oven to 175 C .
2. Butter a Bundt pan and sprinkle with 30 ml dry bread crumbs, until it is well coated. This makes a much better crust than flour does.
3. In a large bowl, add the sugar to the shortening and cream well. Blend in the eggs, one at a time, and beat well. Stir in the melted chocolate.
4. Sift together the dry ingredients.
5. Combine the cream and vanilla extract. Add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients.
6. Pour the batter into the pan and bake for 50-60 minutes. Cool the cake in the pan a few minutes before removing.
I got this recipe from my mom, who got it from an American book called Swedish Baking. I like to make this because it does not need to be frosted, which makes it an easy dessert.
This is not an authentic Swedish recipe because their flour is different enough to cause problems in baking. However, the results seem authentic.
Difficulty : easy to moderate.
Precision : measure carefully.