Swiss Classic Chocolate Cake
Enjoy this exquisite chocolate cake on its own or dress it up with fruit, ice cream, icing or chocolate drizzle
Lindt SWISS CLASSIC Gold Surfin Dark Chocolate Bar, 300g
- 1⅓ cups (325 mL) Lindt Swiss Classic Surfin Dark Chocolate
- 1⅓ cups (325 mL) butter
- ½ cup (125 mL) sugar
- ⅘ cup (200 mL) cream
- 5 eggs beaten
- 1 pinch of salt
Lindt Chocolate In This Recipe
Heat oven to 355°F (180°C) and grease a springform pan (about 20 cm diameter) thoroughly.
Melt the butter, cream and the Lindt Swiss Classic Surfin Dark Chocolate in a double boiler, stirring occasionally. Then, add the sugar and stir constantly until dissolved.
Add the eggs and salt to the melted chocolate mixture and mix until combined. Fill the springform pan with the cake mixture. Bake in oven for approximately 35-40 minutes.
Remove the cake from the oven and leave to cool in the pan. Then, wrap the cake in plastic wrap and let stand in the refrigerator overnight.
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