Best 2 Professors Chocolatecake Professorns Chokladkaka Recipes
Welcome to the world of "Professors Chokladkaka"! This tantalizing chocolate cake, originating from the kitchens of Swedish professors, has become a beloved treat worldwide. Get ready to embark on a delectable journey as we present you with the secrets behind this iconic cake. From the perfect balance of rich chocolate flavor to the luscious texture that melts in your mouth, "Professors Chokladkaka" is a true masterpiece. Whether you're an experienced baker or just starting out, we'll guide you through the process of creating this extraordinary dessert. So, gather your ingredients, preheat your oven, and let's delve into the world of "Professors Chokladkaka"!
Check out the recipes below so you can choose the best recipe for yourself!
PROFESSOR'S CHOCOLATECAKE (PROFESSORNS CHOKLADKAKA)
Yeah, yeah, I know, there are zillions of chocolatecakes on Zaar. This one though I remember from my youth in Sweden. Gooey, rich. What makes it Swedish? Maybe the hazelnuts. Why it is called Professor's? No idea, what's in a name?
Provided by Chef Dudo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease and flour a 9 inch spring cake pan.
- Or, if the pan has a tendency to leak, line with greaseproof paper.
- Melt butter, chocolate and sugar over low heat, let cool.
- Divide the eggs and beat the whites until stiff.
- Stir the yolks into the cooled chocolate mixture.
- Add flour, nuts and instant coffee.
- Carefully fold in the beaten egg whites.
- Bake, on lowest rack of oven, for 35-40 minutes.
- The cake will be and should be gooey inside.
- Serve as it is or with whipped cream.
CHOKLADKAKA
Favoritchokladkakan som helst ska frysas
Provided by marie-fe
Time 30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Lätt som en plätt! Sätt ugnen på 200 grader.
- Jag brukar ställa in en kastrull med smöret medan ugnen värms upp. Spar energi!
- Blanda alla torra ingredienser i en bunke.
- Häll i det smälta smöret.
- Blanda i äggen med en slickepott. OBS Blanda! Viktigt att du inte vispar så du får i en massa luft i smeten.
- Smörj formen och bröa med kokos. Överflödiga flingor häller du ner i smeten.
- In i ugnen i 20 minuter. Den ska vara kladdig inuti.
- Låt svala och frys in! Det är en av de bästa grejerna med den här kakan. Går utmärkt att göra i förväg. Eller ha en kaka i frysen och gå och ta en lagom stor bit när du är sugen...
- Ta ut kakan strax innan servering och sikta gärna över lite florsocker. Har du tid och är pysselsugen, klipp ut ett mönster i vanligt papper och sikta florsockret över det.
Tips:
- Use high-quality chocolate. The quality of the chocolate you use will have a big impact on the flavor of your cake, so it's worth it to splurge on a good brand.
- Don't overmix the batter. Overmixing can make the cake tough, so be careful not to overmix it.
- Bake the cake until a toothpick inserted into the center comes out clean. This is the best way to ensure that the cake is cooked through.
- Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
- Serve the cake at room temperature. This will allow the flavors to fully develop.
Conclusion:
Professor's Chocolate Cake is a delicious and decadent cake that is perfect for any occasion. With its rich chocolate flavor, moist texture, and creamy frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give Professor's Chocolate Cake a try. You won't be disappointed.
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