Swedish Chocolate Cake with Coconut Tosca
Ingredients
Chocolate Cake
- 150 gram butter or dairy-free margarine 5.2oz
- ½ cup aquafaba See Note #1
- ½ cup sugar
- ½ cup cane sugar
- ⅓ cup brown sugar
- 3 tbsp cocoa powder
Coconut Tosca
- 2⅓ cups desiccated coconut
- ½ cup sugar syrup
- ⅔ cup sugar
- 75 grams butter or dairy-free margarine
- ⅔ cup fresh cream
- ½ tsp coarse sea salt
Instructions
- Turn on the oven to 175 C / 350 F
- Measure and add all ingredients for the mud cake in one large blending bowl
- Blend it all together with a spatula or by hand with a large whipping tool
- Pour the batter into a round greased pan (approx. 25 cm in diameter), or lined with baking sheet
- Place the pan in the oven for 15 min on 175 C / 350 F
- Meanwhile when the cake is in the oven, you will start making the topping.
- Mix together all ingredients for the "tosca" topping in a deep pot and start simmer it on medium to high heat for approximately 5 minutes. The mixture will turn light golden in colour.
- When the cake has been in the oven for 15 min, pour the topping on top of the cake. Put the cake back in the oven for another 10 min or until you see the top layer golden brown.
- Take out the cake and put it aside to rest for at least 4 hours or over night for the best result. You won't be able to cut any slices until it's rested properly. Be patient even if you feel like you just want to taste it 🙂
- Keep the cake in the fridge, or slice pieces and freeze down for rainy days.
- Serve as it is or with whipped cream. Enjoy!
Notes
Note #1
Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans.[1]
In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp). Note #2
You may make the cake entirely vegan by using vegetable margarine instead of butter. And in the topping you may use oat based cream instead of dairy cream. Follow the recipe as it is after you’ve swapped the ingredients.
Aquafaba (/ˌɑːkwəˈfɑːbə/) is the viscous water in which legume seeds such as chickpeas have been cooked. Due to its ability to mimic functional properties of egg whites in cooking, aquafaba can be used as a direct replacement for them in some cases, including meringues and marshmallows. It is especially suitable for use by people who avoid eggs, such as vegans.[1]
In general one medium egg white can be replaced with 30 millilitres (2 tablespoons) of aquafaba, or one medium whole egg with 45 ml (3 tbsp). Note #2
You may make the cake entirely vegan by using vegetable margarine instead of butter. And in the topping you may use oat based cream instead of dairy cream. Follow the recipe as it is after you’ve swapped the ingredients.
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RECIPE BY: Kimmi Sandhu
