Best 6 Professors Chocolatecake Professorns Chokladkaka Recipes
**Professor's Chocolatecake - A Heavenly Treat for Chocolate Lovers**
Indulge in the exquisite flavors of "Professor's Chocolatecake," a culinary masterpiece that elevates the classic chocolate cake to new heights. This delectable creation, also known as "Professorns Chokladkaka" in Swedish, is a symphony of rich chocolate flavors, perfectly balanced with a hint of coffee and a touch of cognac. With three variations to choose from - the original, gluten-free, and vegan - this recipe caters to all dietary preferences, ensuring that everyone can savor this exceptional treat.
The original "Professor's Chocolatecake" is a timeless classic that has won the hearts of chocolate enthusiasts for generations. Its moist and decadent texture, coupled with the intense chocolate flavor, creates an unforgettable experience. The gluten-free version offers a lighter alternative without compromising on taste, while the vegan variation caters to those with dietary restrictions, allowing everyone to enjoy this delectable cake.
Each recipe provides detailed instructions, guiding you through the process of creating this extraordinary dessert. From preparing the cake batter to baking and assembling the layers, every step is carefully explained to ensure success. Additional tips and suggestions are also included to help you achieve the perfect texture and presentation.
Whether you're a seasoned baker or just starting out, "Professor's Chocolatecake" is a recipe that will impress your taste buds and earn you compliments. Its versatility makes it suitable for various occasions, from intimate gatherings to grand celebrations. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving for more.
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE BY TASTY
Here's what you need: sugar, eggs, flour, cocoa powder, salt, butter, vanilla extract, butter, cocoa powder, powdered sugar, berry
Provided by Alix Traeger
Categories Bakery Goods
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F (180°C).
- In a medium bowl, whisk the sugar and eggs until the mixture is pale yellow in color.
- Sift in the flour, cocoa powder, and salt.
- Fold until incorporated.
- Mix in the butter and vanilla.
- Grease a pan with butter and sprinkle cocoa powder to coat.
- Pour in batter and smooth out. Batter will be very thick.
- Bake for 20 minutes or until the top has hardened. The center should still be soft.
- Sprinkle with powdered sugar.
- Add berries (optional).
- Enjoy!
Nutrition Facts : Calories 345 calories, Carbohydrate 37 grams, Fat 19 grams, Fiber 1 gram, Protein 5 grams, Sugar 25 grams
KLADDKAKA - STICKY CHOCOLATE CAKE
Kladdkaka is a classic when it comes to desserts in Sweden since it's such a simple and delicious cake to bake. This is a recipe for an extra sticky chocolate cake that becomes super delicious if you let it set overnight in the fridge. It only takes 7 ingredients to bake this cake, which is ingredients that most people have at home in the kitchen - butter, eggs, powdered sugar, wheat flour, cocoa, vanilla, sugar, and salt. This recipe gives about 12 pieces of cake that are perfect to serve with whipped cream and fresh berries - preferably raspberries or strawberries.
Provided by Christine Wedberg
Categories Desserts
Time 17m
Number Of Ingredients 7
Steps:
- Set the oven to 175° Celsius (350° Fahrenheit) on the conventional oven cooking setting
- Grease a cake pan with butter (preferably one with a removable edge)
- Melt the butter
- Whisk together eggs and sugar in a bowl until porous.
- Pour the melted butter into the bowl, add the rest of the ingredients and mix together (NOTE: remember to mix carefully so less air enters the batter, otherwise it can make the cake dry).
- Pour the batter into a cake pan
- Bake in the middle of the oven for about 12-14 minutes
- Let the cake cool and set in the fridge overnight.
- Serve cold, powdered with icing sugar and together with fresh whipped cream and fresh berries
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA)
This is a Swedish recipe for Kladdkaka (Sticky Chocolate Cake), a rich, and gooey chocolate cake. It should serve 8 but at our house it often serves only 2...
Provided by BRUTALPOETESSAN
Categories World Cuisine Recipes European Scandinavian
Time 1h45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Lightly grease an 8-inch pie plate.
- Sift together the flour, cocoa powder, and salt; set aside. Stir the eggs into the sugar until smooth. Add the flour mixture, and stir just until combined. Pour in the vanilla extract and butter; stir until well combined. Pour into prepared pie plate.
- Bake on the lower rack of the preheated oven for 35 minutes, or until the center has slightly set. Allow cake to cool for 1 hour in the pie plate. Serve warm, or refrigerate overnight and serve cold.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 41.1 g, Cholesterol 77 mg, Fat 13.2 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 119.5 mg, Sugar 33.7 g
PROFESSOR'S CHOCOLATECAKE (PROFESSORNS CHOKLADKAKA)
Yeah, yeah, I know, there are zillions of chocolatecakes on Zaar. This one though I remember from my youth in Sweden. Gooey, rich. What makes it Swedish? Maybe the hazelnuts. Why it is called Professor's? No idea, what's in a name?
Provided by Chef Dudo
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Grease and flour a 9 inch spring cake pan.
- Or, if the pan has a tendency to leak, line with greaseproof paper.
- Melt butter, chocolate and sugar over low heat, let cool.
- Divide the eggs and beat the whites until stiff.
- Stir the yolks into the cooled chocolate mixture.
- Add flour, nuts and instant coffee.
- Carefully fold in the beaten egg whites.
- Bake, on lowest rack of oven, for 35-40 minutes.
- The cake will be and should be gooey inside.
- Serve as it is or with whipped cream.
CHOCOLATECAKE
a few years ago my son wanted a chocolatecake for his birthday, so in the weeks ahead I tried several recipes, and this one was the winner :) I even make it for friends for birthdays, so I reckon that's a good sign. The recipe comes from a childrens cookbook and is easy to make. book: Alison Holst's Step by Step cooking for beginners of all ages.
Provided by Nellie61
Categories Beginner Cook
Time 1h15m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- melt the butter in a pot. measure syrup and mix with the butter.
- put eggs, milk and sugar in a large bowl and beat well with an egg beater.
- sift the flour, cocoa baking powder and soda into the bowl. beat to mix.
- add the melted butter and syrup and beat again. pour into the tin.
- a 23 cm round cake tin.
- bake the cake for 40 minutes at 180° in a preheated oven,or until a skewer poked into the centre comes out clean. ( when I bake it I need it to be in the oven for about 1 hour).
- cool cake on rack.
- if you like cut cake in half, fill with whipped cream.
- for icing, warm the butter, cocoa and water together until butter melts.
- take off heat. sift in icing sugar. mix until smooth. spread on cake.
Nutrition Facts : Calories 302.9, Fat 12.8, SaturatedFat 7.7, Cholesterol 66.9, Sodium 380.1, Carbohydrate 44.6, Fiber 1.3, Sugar 18.7, Protein 4.8
BEN LIPPEN SCHOOL COFFEE CAKE (MRS. HATHAWAY'S RECIPE)
This is a delicious breakfast coffee cake that sustained thousands of boarding school students for nearly 40 years!
Provided by Alicia Gluckman
Categories Desserts Cakes Coffee Cake Recipes
Time 40m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together 1/4 cup butter and 1/3 cup of sugar until smooth. Beat in egg and vanilla until well blended. Combine 1 1/2 cups of flour, salt and baking powder; stir into the creamed mixture alternately with the milk. Spread evenly in a 9x9 inch baking pan.
- In a small bowl, stir together 2 tablespoons flour, 5 tablespoons sugar, and cinnamon. Add 2 tablespoons of butter, and pinch into the dry mixture using your fingers until the mixture is crumbly. Sprinkle over the top of the cake.
- Bake for 25 minutes in the preheated oven, until a knife inserted into the center comes out clean.
Nutrition Facts : Calories 223.9 calories, Carbohydrate 32.8 g, Cholesterol 42.5 mg, Fat 8.8 g, Fiber 0.7 g, Protein 3.7 g, SaturatedFat 5.3 g, Sodium 214.7 mg, Sugar 15.3 g
Tips:
- Mise en place: Always prepare all your ingredients and equipment before you start baking. This will help you stay organized and avoid any mishaps.
- Use high-quality chocolate: The quality of your chocolate will greatly affect the taste of your cake. Use a good quality semisweet or bittersweet chocolate for the best results.
- Do not overmix the batter: Overmixing the batter will result in a tough, dense cake. Mix just until the ingredients are combined.
- Bake the cake at the right temperature: The cake should be baked at 350°F (175°C) for about 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting: This will help the frosting set properly and prevent it from becoming runny.
Conclusion:
This is a classic chocolate cake recipe that is sure to please everyone. It is moist, rich, and decadent, with a perfect balance of sweetness and bitterness. The chocolate frosting is the perfect finishing touch, and it adds a touch of elegance to the cake. Whether you are making it for a special occasion or just for a weekend treat, this chocolate cake is sure to be a hit.
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