Recipe by Chef Dudo
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?
Top Review by Mary Close
This is really good. We cut it in squares, like brownies. My daughter needs a Swedish recipe for her heritage project, and this is perfect. It made the house smell amazing. Thanks for sharing.
- 6 ounces bittersweet chocolate
- 6 ounces butter
- 3⁄4 cup sugar
- 3 eggs
- 1⁄3 cup flour (generous)
- 3 1⁄2 ounces hazelnuts, chopped
- 1 tablespoon instant coffee
Directions See How It's Made
- 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.