Making Swiss Chocolate Cake

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Wash your hands before starting.

Preheat the oven to 356°F.

In a bowl, stir the mandarin with water until foamy.

Add 1 cup of sugar to the foamy mixture.

Separate the eggs, using only the yolks, and add them to the mixture, discarding the whites.

Add a pinch of salt and 1 teaspoon of vanilla to the mixture.

Melt 3/4 cups of dark chocolate and add it to the mixture.

Crush 40 plain biscuits and mix them in.

Whisk the egg whites until stiff peaks form and fold them into the mixture.

Pour the batter into a baking dish and place it in the oven.

Bake for 50-60 minutes.

After baking, remove the cake from the oven and let it cool.

To make the icing, mix 1 and 3/4 cups of powdered sugar with 4 tablespoons of water.

Add chocolate powder to the icing mixture and a few drops of water to adjust consistency.

Stir until the icing is smooth and pourable.

Pour the icing over the cooled cake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens