The Queen’s Kitchen


Swedish Chocolate Cake November 17, 2003

Filed under: Dessert,Swedish — Carrie @ 12:28 pm

This is very similiar to a brownie, but much richer. Make sure you are using a small pan (I use a round cake pan), b/c there is no leavening agent so the cake doesn’t rise.


(I’m including the estimate for the cup measurement instead of deciliters, but it will turn out better if you use the metric side of your measuring cup. 100ml=1dl)

2 dl (1 cup) sugar
2 dl (1 cup) flour
1 tsp vanilla
3 T. cocoa
dash of salt
2 eggs, slightly beaten
100 g (1/2 cup) melted butter or maragrine


Combine dry ingredients and make sure they are well mixed. Add wet ingredients. Pour into a greased and floured pan (smallish pan like a cake round or 8×8 square pan). Bake in a preheated 175C (350F) oven for exactly 22 minutes.