Ingredients for Swedish Chocolate Cake
- 1/2 cup (120ml) water
- 6 ounces (170g) good quality dark chocolate (60% cacao or higher recommended)
- Whole Wheat Flour
- 1 teaspoon baking powder
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How to Make Swedish Chocolate Cake
- In a small saucepan, add 1/2 cup of water. The water should just cover the bottom of the pan.
- Add 6 ounces (170g) of good quality dark chocolate, broken into small pieces, to the saucepan.
- Heat over medium heat, stirring occasionally, until the chocolate is completely melted and smooth.
- Remove from heat and stir in 1/4 cup (30g) all-purpose flour and 1 teaspoon baking powder until just combined. Do not overmix.
- Divide the batter evenly among silicon muffin cups, filling each about 2/3 full.
- Bake at 300°F (150°C) for 10-12 minutes, or until a toothpick inserted into the center comes out with moist crumbs (do not overbake).
- Let the cakes cool slightly in the muffin cups before serving warm with vanilla ice cream.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
1g
Fat
47g
Carbs
10g
