Vintage Swiss Chocolate Cake
Ingredients
For the cake:
200g (7 oz) dark chocolate (at least 60% cocoa)
200g (7 oz) unsalted butter, softened
200g (1 cup) granulated sugar
5 large eggs, separated
1 tsp pure vanilla extract
100g (¾ cup) all-purpose flour
1 tsp baking powder
Pinch of salt
50g (½ cup) ground almonds (optional but traditional in Swiss recipes)
For the glaze:
100g (3.5 oz) dark chocolate
2 tbsp butter
1 tbsp cream or milk
Instructions
1. Preheat oven to 170°C (340°F). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
2. Melt the chocolate in a heatproof bowl over simmering water (double boiler). Set aside to cool slightly.
3. Cream butter and sugar together in a large bowl until light and fluffy.
Add the egg yolks one by one, beating well after each addition. Stir in vanilla extract.
4. Fold in the melted chocolate and mix until smooth.
5. In a separate bowl, whisk egg whites with a pinch of salt until stiff peaks form.
Gently fold them into the chocolate mixture, alternating with the flour mixed with baking powder and ground almonds.
6. Pour into the pan and bake for about 35–40 minutes, or until a toothpick comes out with a few moist crumbs.
(Do not overbake — Swiss cakes are meant to be moist!)
7. Cool completely on a wire rack before glazing.
8. For the glaze: melt chocolate, butter, and cream together until smooth. Pour over the cooled cake and let it set.
Optional vintage touch
Top with chocolate curls, powdered sugar, or a few toasted almond flakes.
Traditionally, this cake is served with a dollop of whipped cream or a scoop of vanilla gelato.
