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Recipe for "chokladkaka"

NAME

     CHOKLADKAKA - A rich chocolate Bundt cake
     I got this recipe from my mom, who got it from  an  American
     book  called  Swedish Baking. I like to make this because it
     does not need to be frosted, which makes it an easy dessert.

INGREDIENTS (one Bundt cake)

     30 ml     dry bread crumbs
     250 g     shortening
     150 g     sugar
     3         eggs
     60 g      melted, unsweetened baking chocolate
     180 g     cake flour
     10 ml     baking powder
     5 ml      salt
     1 ml      baking soda
     250 ml    heavy cream
     10 ml     vanilla extract

PROCEDURE

          (1)  Preheat oven to 175 deg. C.
          (2)  Butter a Bundt pan and sprinkle  with  30  ml  dry
               bread crumbs, until it is well coated.  This makes
               a much better crust than flour does.
          (3)  In a large bowl, add the sugar to  the  shortening
               and cream well.  Blend in the eggs, one at a time,
               and beat well. Stir in the melted chocolate.
          (4)  Sift together the dry ingredients.
          (5)  Combine the cream and vanilla extract. Add to  the
               chocolate   mixture   alternately   with  the  dry
               ingredients, beginning and  ending  with  the  dry
               ingredients.
          (6)  Pour the batter into the pan and bake for  50 - 60
               minutes.  Cool  the  cake in the pan a few minutes
               before removing.

NOTES

     This is not an authentic Swedish recipe because their  flour
     is  different  enough  to cause problems in baking. However,
     the results seem authentic.

RATING

     Difficulty: easy to moderate.  Time: 20 minutes preparation,
     1 hour baking.  Precision: measure carefully.

CONTRIBUTOR

     Kate Hedstrom
     UC San Diego
     San Diego,Ca
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