Swedish Kladdkaka aka Chocolate Mud Cake
- 1¼ cups (3 dl) almond butter OR 1½ cups (3.6 dl)
- - whole sweet almonds and make the butter yourself!
- ⅔ cup (1.6 dl) - aquafaba / chickpea water
- ⅓ cup (.8 dl) - almond flour
- ¼ cup (.6 dl) - cacao
- ¼ cup (.6 dl) - agave (I used caramel agave)
- 1 tsp (5 ml) - vanilla extract
- 2 oz (56 g) - dark, milk-free chocolate, chopped into pieces
- ½ tsp (2.5 ml) - salt
- (Optional) Blueberries, almonds and popped amaranth for decoration and served with whipped, plant-based cream.
- I highly recommend making your own almond butter! It's much cheaper than the store-bought kind, and a whole lot easier than you think. Simply take 1½ (3.6 dl) of almonds and roast them in the oven for 10-15 minutes at 350F (175C), stirring them every 5 minutes and keeping your eye on them so they don't burn. Then mix them into butter in your food processor (not a super blender) fit with an S-blade. Just blend and blend until you get butter! Leave the oven on 350F (175C) as you continue to make the cake.
- Now, in a medium-sized bowl, mix all the ingredients (apart from the chocolate and your optional decorations) until you have a smooth batter.
- Pour the batter into a springform pan and spread the chopped chocolate pieces on top. (If possible, line the bottom of the pan with parchment paper.) Bake at 350F (175C) for 12-15 minutes.
- The cake will still be very moist, and "fudge like". (Poking it with a toothpick to see if it's done will not work with "gooey cake"!) Remove the cake from the oven, and allow to cool to room temperature before chilling in refrigerator.
- Remove from refrigerator and decorate as desired before serving with some plant-based whipped cream!