Swedish Bomb Cake with Chocolate

For the Swedish bomb cake with chocolate, first prepare the dough: Separate the eggs. Cream sugar, vanilla sugar, butter and yolks. Finely chop the chocolate in a food processor or melt in a bain-marie. Add flour, baking powder, chocolate and grated nuts to the yolk mixture and mix well. Beat the egg whites until stiff and fold in.

Grease a springform pan and pour in the batter. Bake in the preheated oven at 170 °C for about 20 minutes. Knitting needle test: If no more dough sticks to the needle when pierced with a knitting needle, it is baked.

For the chocolate topping, cream butter with sugar and coconut oil until fluffy. Prepare the pudding: Stir pudding powder into 2 tablespoons cold milk until smooth. Bring remaining milk to a boil, stir in pudding powder and continue to simmer briefly. Stir so that the pudding does not burn. Cool over in a cold water bath, stirring to avoid skin formation. Stir the pudding into the butter mixture and spread the lukewarm custard on the dough.

For the Swedish bomb layer, loosen the wafer bottoms from the Swedish bombs with a knife. Mix the Swedish bombs in a bowl to a coarse cream or mix coarsely. Whip the cream until stiff and add to the cream. Spread the Swedish bomb cream as the last layer of the cake and smooth it out. Sprinkle the Schwedenbomb cake with the chopped wafer bases.

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