Here’s a Swiss Chocolate Cake (often called Schweizer Schokoladenkuchen) — rich, nutty, and not overly sweet 🇨🇭🍫
This version is moist, slightly dense, and traditionally made with ground almonds or hazelnuts.
Swiss Chocolate Cake
Ingredients (8–10 servings)
Cake
- 200 g (7 oz) dark chocolate (60–70%), chopped
- 150 g (⅔ cup) butter, softened
- 150 g (¾ cup) sugar
- 4 eggs, separated
- 100 g (1 cup) ground almonds or hazelnuts
- 2 tbsp flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- Pinch of salt
Optional topping
- Powdered sugar or
- Chocolate ganache (chocolate + cream)
Instructions
- Prep
- Preheat oven to 170°C / 340°F
- Grease and line a 22 cm (9-inch) springform pan
- Melt chocolate
- Melt chocolate gently (double boiler or microwave)
- Let cool slightly
- Cream butter & sugar
- Beat butter and sugar until pale and fluffy
- Add egg yolks one at a time
- Mix in melted chocolate and vanilla
- Dry ingredients
- Stir in ground nuts, flour, and baking powder
- Whip egg whites
- Beat egg whites with salt until stiff peaks form
- Gently fold into the batter in 2–3 additions
- Bake
- Pour into pan, smooth top
- Bake 40–45 minutes
- Center should be just set (slightly moist)
- Cool & finish
- Let cool completely
- Dust with powdered sugar or top with ganache
Swiss-Style Tips 🇨🇭
- Traditionally no frosting — simple and elegant
- Hazelnuts give a more classic Alpine flavor
- Tastes even better the next day
If you want, I can share:
- Swiss chocolate ganache
- Gluten-free version
- Mini cake or loaf version
- Authentic recipe from a Swiss bakery style
Just tell me 😊
