TASTY, CRISPY DIGESTIVES
An amazingly tasting mudcake-like bite of chocolate heaven topped with caramelized coconut (tosca style cake) - based on our gluten-free adaptation of the recipe from Ulriksdals Slottsträdgård. It’s the perfect nibble for any occasion. We actually cut and freeze them - super easy and quick to thaw and just as delicious as when freshly baked.
Baked in a larger pan this recipe makes about 25 pieces.
CHOCOLATE MUD CAKE:
- 80 g OhAh Pizzamix
- 150 g butter
- 3 eggs
- 210 g sugar (2.5 dl)
- 1 tsp vanilla sugar
- 1 pinch of salt
- 60 g cocoa powder
Heat the oven to 175 degree C.
Melt the butter and leave to cool.
Whisk together eggs and sugar, mix in the vanilla sugar and salt. Through a sieve, add the cocoa powder and whisk together.
Pour in the butter and pizzamix and whisk to create the chocolate batter.
In a long pan, place a baking parchment paper (bottom and sides) and pour in + spread out the batter.
Bake in the middle of the oven for 12-14 minutes. Take out and spread out the topping:
CARAMELIZED COCONUT TOPPING:
- 50 g butter
- 85 g sugar
- 0,5 dl double cream (vispgrädde)
- 0,75 dl light / white sirap
- 4 dl coconut (fine / grated)
Melt the butter and sugar and cream in a pot, stir in the sirap and then the coconut until it’s thick. The mix shouldn’t boil.
Spread out in a layer to cover the entire chocolate cake and put it back in the oven to bake for another 8-10 minutes (until the coconut topping is light brown).
Take out, leave to cool and then cut into pieces.
Enjoy
