Gluten-free and naturally sweetened chocolate mud cake with a delicious peanut butter panna cotta. A perfect cake for you who are tired of the usual chocolate cake and want to stick to a healthier alternative!
By: Melissa Oskarsson, @hälsobak
For a 20 cm baking tin
Ingredients:
Chocolate mud cake:
100 grams of butter
18 fresh and pitted dates
3 eggs
1.5 dl almond flour
1 dl cocoa
0.5 dl coconut sugar
2 ml salt
Peanut butter panna cotta:
2 gelatin leaves
3.5 dl whipping cream
0.75 dl coconut sugar
2 ml vanilla powder
1 dl Pändy Peanut Nutchup
Topping:
Pändy Peanut Nutchup
Fresh berries
How to:
Chocolate mud cake:
- Set the oven to 160 C° (circotherm oven) and dress a baking tin (20 cm) with parchment paper.
- Melt the butter and let it cool slightly. Then mix down the dates the best you can with a hand blender.
- Stir in remaining ingredients. Just when the batter has come together, pour the batter into your baking tin and bake the cake in the middle of the oven for about 18-20 minutes. The middle should still be really sticky. Allow to cool completely in the refrigerator.
Peanut butter panna cotta:
- Soak the gelatin leaves in cold water for at least 5 minutes
- Boil cream, coconut sugar, vanilla powder and salt.
- Squeeze out the gelatin leaves and quickly whisk them into the cream with a balloon whisk.
- Add the peanut butter and stir until completely melted.
- Pour the panna cotta over the cake and leave it in the fridge for at least 3 hours.
Take out and drizzle over Peanut Nutchup and top with fresh berries.