Sven's Schoggikuchen Wet Chocolate Cake Recipe

Indulge in Sven Epiney's legendary Swiss Schoggikuchen! This intensely moist chocolate cake, a celebrated recipe from Switzerland, boasts a rich, fudgy texture that will leave you wanting more. Perfect for chocolate lovers, this easy-to-follow recipe delivers a decadent dessert that's even better the next day. Get ready to experience the ultimate wet chocolate cake!

Prep Time 15 mins
Cook Time 21 mins
Calories 327.3 kcal
Protein 10g
Rating 5.0 (3 Reviews)
Sven's Schoggikuchen Wet Chocolate Cake 68

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Sven's Schoggikuchen Wet Chocolate Cake

  • Flour, for dusting the pan
  • 200g granulated sugar
  • 3 large eggs
  • 200g bittersweet chocolate, chopped
  • Butter, for greasing the pan
  • 2 tablespoons Kirsch (cherry brandy) - optional
  • Powdered sugar, for dusting

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How to Make Sven's Schoggikuchen Wet Chocolate Cake

  1. Preheat oven to 250°C (482°F). Grease and flour a 20cm (8-inch) springform pan.
  2. In a food processor, combine flour and sugar. Add eggs and process until well combined.
  3. In a separate bowl, melt chocolate and butter together in a double boiler or microwave until smooth. Let cool slightly.
  4. Add the melted chocolate mixture and Kirsch (if using) to the flour mixture. Mix until just combined. Do not overmix.
  5. Pour batter into the prepared pan.
  6. Bake for 11 minutes at 250°C (482°F). The cake should still be wet inside.
  7. Let cool slightly in the pan before removing and dusting with powdered sugar.
  8. Serve and enjoy! Even better the next day.

Nutrition Information (Approximate per serving)

Sodium

4 g

Sugar

99g

Fat

58g

Carbs

12g

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