Mikkel and I met a little over 8 years ago at a small music festival. I remember our first concert together. Even though I’m not that big of a fan of the band anymore, I can’t stop smiling when I hear their songs. Especially the one where Mikkel stepped up and kissed me for the first time! We’ve definitely had better concerts (and kisses) since then, but I remember feeling like I was flying that night. Two years later we officially started dating and our relationship has been an amazing journey ever since. When I think back, we have both evolved a lot. Together, luckily. For example, I would never had thought we would start this blog together, if you had asked me 8 years ago.
Anyway, here we are, blogging away about whole foods, vegan recipes, delicious desserts, and whatever our hearts desire. Like this Scandinavian-style chocolate cake. The combination of liquorice and chocolate is originally an Icelandic tradition. But during the past years liquorice has found its way into many Danish sweets and desserts (and our hearts). We are celebrating this tradition in this gluten-free chocolate cake covered in a chocolate and liquorice ganache.
Nordic Chocolate Cake
(Makes 8 servings)
100 g 70 % dark chocolate
1/2 cup / 125 ml coldpressed rapeseed or olive oil
4 eggs, separated
100 g coconut sugar or unrefined cane sugar
1 cup / 250 ml walnuts, ground to flour + 1 tbsp corn starch
1/4 cup / 60 ml / 35 g buckwheat flour
1 tsp baking powder
2 tbsp cocoa powder
1 tsp vanilla powder
1/2 cup / 120 ml almond milk (or another kind of your choice)
Preheat the oven to 350 F/ 200 C.
Grease an 8-inch (20 cm) cake tin and line the bottom with baking paper.
Separate the eggs into two medium bowls. Whisk together egg yolks, coconut sugar, almond milk, and vanilla to a batter.
In a small saucepan melt chocolate and rapeseed oil at very low heat. Alternatively melt over a water bath.
Let it cool for a moment before you add the melted chocolate and rapeseed oil to the batter. Whisk together. Combine walnut flour, corn starch, buckwheat flour, baking powder, and cocoa powder in a separate bowl and add to the batter. Using a hand held mixer, whip the egg whites until they are stiff. Fold 1/3 of the egg whites into the batter. Fold in the remaining egg whites until it’s completely combined.
Scrape the batter into the cake tin and bake for 30 minutes. Prepare the ganache while the cake is cooling down (recipe below).
Serve the cake with fresh berries, and perhaps a dollop of Turkish or Greek yoghurt.
Chocolate and Liquorice Ganache
80 g 70 % dark chocolate
6 tbsp almond milk
1 tsp liquorice powder
Add all the ingredients to a small saucepan melt a very low heat whisking regularly until completely smooth.
Pour the ganache over the cake.