Lindt Chocolate Cake

Here is one I prepared earlier. This was baked to take to friends’ going away party. When we arrived at the friends’s house we were surprised to see that there were no cars outside. We walked towards the door, only to see several nappy bags with dirty nappies lying on the doorstep. Before ringing the doorbell, I quickly checked my calendar to find that the party is tomorrow. 
Oh, well. Hopefully the cake will still taste good tomorrow.
It is very easy to prepare, but be warned it is not exactly light. So put away your scales and weightwatchers books for now and just enjoy.
First put the cocoa into a bowl with the milk and blend to a smooth paste.

 

Then put softened butter, flour, sugar, eggs and vanilla essence into a bowl…

 

 

add the chocolate paste and beat with a mixer (or wooden spoon)…

 

 

Grease a baking tin, pour mixture in and bake at 180°C for about 40 mins. I could only find my Guglhupf baking tin (with a hole in the middle) which resulted in a rather uneven and cracked cake. Note to self – buy new tin.

 

 

Sliced in the middle and turned around so that the base forms the top of the cake, and it looked better. I put a layer of raspberry jam in the middle of the cake, you can use apricot to make it similar to a Sachertorte.

 

 

Gently warm water and add sugar and golden syrup, stir until the sugar has dissolved, take off heat then add chocolate, using whisk to make glaze glossy. I use Lindt chocolate (of course) as I find that it tastes better than the blocks of cooking chocolate.

 

 

Pour onto cake, and decorate with sprinkles. Done.

 

 

Lindt Chocolate Cake

250g Pack of butter
170g Self-raising Flour (6 oz – 1 1/3 cup)
225 Caster sugar (8oz – 1 cup)
6 tbsp cocoa
4 eggs
1/4 l milk (1/2 pint -1 cup)
1 tsp vanilla essence

Glaze
6 tbsp water
2 tbsp golden syrup
125g caster sugar (1/2 cup)
175g dark choc (6oz)

 

 

 

Availability of Baking Ingredients in Switzerland

If you found this blog because you googled, “where to buy baking powder in Geneva” or “where to buy self-raising flour in Switzerland” – read on.

Baking Powder – I buy in Manor in little tubs. Don’t be fooled by the sachets by Dr Oetker – they are German style Backpulver which is, I have been informed a one rise agent. You need a two rise agent to get really fluffy British or American style cakes. I used to buy it in France, again don’t be fooled by Dr Oetker, you need the stuff called Levure Chimique.

Baking Soda – Also in Manor. In our store, it is next to the cake decorating stuff.

Self-Raising Flour – This is tricky, but you can buy it in France if you are near the French border. It is called Farine de Gateaux. There is a way to make it yourself, but I have never needed to. I have never seen it in Germany or in Switzerland, even in Suisse Romand.

Creme of Tartar – Even more tricky – go to a chemist  and ask for Creme de Tartre and in the German speaking part of the country ask for Weinstein. They will look puzzled at this but will put it down to you being an eccentric foreigner.

Happy Baking!

5 Comments on “Lindt Chocolate Cake

  1. Oh my! That looks delicious…I'm now craving cake which isn't good at 8.30am…

  2. Hi,

    I have tried with this recipe and placed the parchment paper on the cake tin. It’s still under baked after an hour
    and there are bubbles at the side of the cake. Seems it’s oily though

    Any advice please?

    Thanks!

    • Hello – sorry, didn’t see this comment till now. It has been a while since I made the cake, and it has always worked fine for me, so not sure what to suggest. Did it cook through eventually?

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