Lingonberry, a berry that I very much associate with my home-country Sweden. To be picked in the wild woods in the end of august, beginning of september. Something I very much look forward to every year. Today I serve a remake of a classic Swedish chocolatefudge cake with lingonberries. Meet my almost raw chocolate fudge with sour lingonberries (or red currants for anyone abroad, including myself).
Few things beat the fresh lingonberry if you ask me. Sour, bitter and a little rough in your mouth. And very, very good.
Every year I try to pinpoint a trip to Sweden during the few weeks that you can get the fresh red berries. Then I wrap them carefully and travel back to Holland. I keep them in my freezer and treat them as gold. Lingonberries for a Swedish with urgent homesickness is the best medicine.
This time I wanted to make a cake with neither nuts or almonds. I chose pumpkin seeds that I toasted to get a really intense taste. If you prefer it raw, you simply skip the toasting.
The chocolate sauce is a groovy thing with a lot of taste. To my help, I have used the white miso that gives a little more power to it. The lucuma, a powder with a flavor reminiscent of caramel contributes to the nice fudge taste. If you can’t get your hand on it, don’t worry. But remember that it gets even better with it!
If you happen to be abroad without any Swedish lingonberries, you can also replace them with red currants or cut cranberries.
Let’s get started!
Almost raw chocolatefudge cake with lingonberries
60 g pumpkin seeds, roasted
60 grams of gojiberries and medjouldates (fifty-fifty), soaked in luke water
2 teaspoons of coconut oil, deodorized
A tiny pinch of salt
8 / ~ 140 grams medjouldates
1.5 ml / 160 grams of unsweetened almond milk (or other preferred plant-based milk)
3 teaspoons / 20 grams of raw cacao
A pinch of salt
3 tablespoons / 35 g liquid coconut oil, deodorized
1 teaspoon vanilla powder
2 teaspoons / 20 grams lucuma
About 2 teaspoons / 10 grams of white miso
1/2 teaspoon / ~ 7 grams of the soaking water of the dates and gojiberries
1.5 cups lingonberries (or red currants or cranberries cut in half as a substitute)
How do I do it?
1. The cake: pit the dates and soak them with the gojiberries in luke water for about 30 minutes.
2. Roast the pumpkin seeds in a dry skillet. Pour into a bowl and let it cool off. (If you prefer it raw, just skip the roasting but it will be better roasted, believe me)
3. Take up the dates and gojiberries from the soaking water. Save the soaking water. Add all ingredients to a food processor and mix it together until you have a smooth dough.
4. Prepare a baking tin (about 15×15 cm) with parchment paper and press the dough flat as evenly as possible. If it is difficult to get it even, moisten your hands with a little warm water and continue. Place the tin cold in the refrigerator or freezer until the sauce is ready.
5. The caramel sauce: pour some of the soaking water to your mixing bowl. Pit the dates and place them in the mixing bowl. Add all the other ingredients to make the caramel sauce to the mixer as well.
6. Mix until you have a smooth sauce. It is important that the sauce is uniform and completely smooth.
7. Take your prepared tin out of the fridge. Pour the sauce over the dough. Spread it evenly.
8. Spread the berries over the sauce and set the tin back in the freezer.
9. Keep the cake in the freezer until just before you are going to enjoy it. Cut pieces and put the leftover cake back in the freezer again. The cake “melts” quickly and then can become “too” creamy.
The cake taste perfect with a cup of coffee or a strong cup of tea. Yum!
(The cake on the photo is made with red currants since I didn’t have any lingonberries when making it Holland)
The recipe is free from gluten, refined sugar, lactose and nuts (if you pick a different milk than the almond milk for the sauce).