Sven's Schoggikuchen (Wet Chocolate Cake)

Recipe by Artandkitchen
READY IN: 21mins
SERVES: 10-12




  • Preheat to oven at 250°C (480°F).
  • Mix well with a food processor flour, sugar and eggs.
  • Melt your chocolate with the butter in small pan or in the microwave.
  • Add the chocolate mixture and the Kirsch to the dough. Mix well again.
  • Prepare your baking mold (24 cm / 9.4 inch) with butter and flour.
  • Transfer your dough.
  • Bake your cake at 250°C (480°F) for exactly 11 Minutes (heat and timing are basing it on convection oven).
  • Decorate with icing sugar before it’s completely cold.
  • The cake should be still wet inside!
  • Enjoy and -- the day after is even better!