Old-Fashioned Swiss Chocolate Cake
(Schweizer Schokoladenkuchen)
Ingredients
Cake
200 g (1 cup) dark Swiss chocolate (60–70% cocoa), finely chopped
150 g (⅔ cup) unsalted butter
150 g (¾ cup) sugar
1 packet vanilla sugar (or 1 tsp vanilla extract)
4 large eggs, separated
100 g (¾ cup) all-purpose flour
50 g (½ cup) ground almonds or hazelnuts
1 tsp baking powder
1 pinch salt
Optional topping (very traditional)
Powdered sugar, for dusting
or
Simple chocolate glaze (see below)
Instructions
Prepare the pan
Preheat oven to 175°C / 350°F.
Grease a 22–24 cm (9-inch) springform pan and line the base with parchment.
Melt chocolate
Melt chocolate gently over a water bath or very low heat.
Let cool slightly.
Cream butter and sugar
Beat butter, sugar, and vanilla until pale and fluffy.
Add egg yolks
Add yolks one at a time, beating well after each.
Stir in the melted chocolate.
Dry ingredients
Mix flour, ground nuts, baking powder, and salt.
Fold gently into the chocolate mixture.
Beat egg whites
Beat egg whites to soft peaks.
Carefully fold into the batter in two additions, keeping the mixture light.
Bake
Pour into pan and smooth the top.
Bake 35–45 minutes, until a toothpick comes out with a few moist crumbs (not wet).
Cool
Let cool in pan 10 minutes, then remove ring and cool completely.
Traditional Finish
Option 1: Classic Swiss style
Dust generously with powdered sugar before serving.
Option 2: Simple chocolate glaze
Heat 100 ml (⅓ cup) heavy cream
Pour over 100 g (½ cup) dark chocolate, stir smooth
Spread thinly over cooled cake
Serving Notes
Serve slightly cool or at room temperature
Excellent with whipped cream or crème fraîche
Flavor improves after a few hours (or overnight)
Old-Fashioned Swiss Chocolate Cake
