42 GH SPECIAL RECIPE EDITION 2020
THIS GOOEY CHOCOLATE
CAKE ORIGINATES FROM
SWEDEN AND IS SIMILAR TO
A BROWNIE. DON’T
OVERBAKE IT, AS THE
CENTRE SHOULD BE SQUIDGY
AND MOISTSwedish Chocolate
Cake
Hands-on Time 15 minutes Cooking Time
About 40 minutes, plus cooling Serves 8200g unsalted butter, plus extra to grease
175g cake flour
75g cocoa powder
500g white sugar
1 tsp vanilla extract4 large eggs, lightly beaten
icing sugar, to dust- Preheat oven to 180°C. Grease the base
and sides, and line the base, of a deep
20cm loose-bottomed round cake tin.
Gently melt the butter in a small pot, then
set aside to cool. - In a large bowl, mix the flour, cocoa
powder and sugar. Stir in the cooled butter
followed by the vanilla extract and eggs to
make a thick batter. Spoon into the tin and
bake for 45 minutes to 1 hour, or until the
top has formed a crust but still gives a little
when you press it. Cool for 45 minutes to
1 hour before turning out and dusting with
icing sugar to serve warm.
EACH SERVING About 2 480kJ, 8g protein,
26g fat (15g saturated), 80g carbohydrate
(63g total sugars), 2g fibre.0420_GHE_038_045_Chocolate.indd 5 2020/03/10 8:15 AM42 GH SPECIAL RECIPE EDITION 2020
THIS GOOEY CHOCOLATE
CAKE ORIGINATES FROM
SWEDEN AND IS SIMILAR TO
A BROWNIE. DON’T
OVERBAKE IT, AS THE
CENTRE SHOULD BE SQUIDGY
AND MOISTSwedish Chocolate
Cake
Hands-on Time 15 minutes Cooking Time
About 40 minutes, plus cooling Serves 8
200g unsalted butter, plus extra to grease
175g cake flour
75g cocoa powder
500g white sugar
1 tsp vanilla extract
4 large eggs, lightly beaten
icing sugar, to dust- Preheat oven to 180°C. Grease the base
and sides, and line the base, of a deep
20cm loose-bottomed round cake tin.
Gently melt the butter in a small pot, then
set aside to cool. - In a large bowl, mix the flour, cocoa
powder and sugar. Stir in the cooled butter
followed by the vanilla extract and eggs to
make a thick batter. Spoon into the tin and
bake for 45 minutes to 1 hour, or until the
top has formed a crust but still gives a little
when you press it. Cool for 45 minutes to
1 hour before turning out and dusting with
icing sugar to serve warm.
EACH SERVING About 2 480kJ, 8g protein,
26g fat (15g saturated), 80g carbohydrate
(63g total sugars), 2g fibre.