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Swedish Chocolate Cake

Author/Submitted by: Kate Hedstr\*:om UC San Diego
Servings: 1
Categories: Cakes / Chocolate / Desserts

30  ml  dry bread crumbs
250  g  shortening
150  g  sugar
3    eggs
60  g  melted, unsweetened baking chocolate
180  g  cake flour
10  ml  baking powder
5  ml  salt
1  ml  baking soda
250  ml  heavy cream
10  ml  vanilla extract

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. Author's Notes: 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.

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