I think I’ve just been to chocolate cake heaven and back. In Sweden we have something called Kladdkaka I guess it’s best described as a thin chocolate cake with a gooey centre. I’ve been experimenting with the ingredients for awhile but I think I finally got there tonight. I served it with a whipped coconut cream with orange zest. Absolutely delicious!!
The best part is that this cake has no refined sugar and it’s both gluten and wheat free.
- 8 pitted dates
- 3 free range eggs
- 2 tablespoons maple syrup
- ¼ cup coconut oil
- 1 cup almond meal (or you can use ½ cup almond ½ cup hazelnut)
- ¼ cup coconut flour
- 5 tablespoons raw cacao
- Seeds from one vanilla pod
- 1 teaspoon baking powder
- Pinch of salt
- Shredded coconut for coating
Coconut Cream with orange zest
- 1 tin of coconut cream
- 1 orange zest from
Preheat the oven to 180c (fan forced)
Grease the bottom and sides of a small round baking dish with coconut oil and coat with shredded coconut.
Put the dates, eggs and maple syrup in a processor and pulse for 30sec to 1 minute. Add all the dry ingredients and the coconut oil. Blend it all together nicely for a couple of minutes. It’s going to be fairly thick so use a baking spatula and spread the mixture evenly in your baking dish.
Put it in the oven and bake for max 15 minutes.
When you take the cake out it’s going to be very soft and almost look uncooked. The trick with this one is to let it cool for at least 30-45min so the sides and top hardens but the middle is still gooey.
Whipped Coconut Cream
Carefully scoop out the firm thick top layer of coconut cream and place in a bowl. The easiest way to get this is if you refrigerate the tin over night or for a few hours. It helps with the separation.
Whip the coconut cream until it becomes fluffy and light. Add the zest from an orange and sweetener if you want. Put the whipped cream back in the fridge until you are ready to serve it with your cake.