Friday, August 8, 2014

Kiksekage (Chocolate Biscuit Cake)

Want to make something sinfully delicious, rich and soul satisfying?

Have I got a recipe for you.

If you're a chocoholic, it's all of that and more.

I'm talking Kiksekage here.   I made one a few years back, and brought it to Boat Club, but this was in my pre-blog days and all I have left of that experience is a dim, sweet memory and no pictures.  
Kiksekage


I know I have no pictures of it cause I just checked. 

I have lots of pictures of my dogs playing on the beach and in the water from that time period, but no pictures of the Kiksekage.

Of course at that time we were 'homeless and living on the beach'.

Just kidding about the homeless part, we lived in a very nice fifth wheel, but didn't own a house at the time.    And as I recall, it was hot at the beach in the summer, but we loved it.  And because it was hot, and I didn't want to cook I happened to make this for a Boat Club potluck that one time, and the fact that Boat Club that year fell on my birthday, well, gee, it was a no-brainer.  

Well, it's been 4 years, and I want another one.  So, since it's my birthday, I'm going to make one.  And take it with me to NPA tonight.  Gotta share out some of those calories.


I saw this recipe over at the Danish Kitchen, and then I made it my own.  Cause I can.  Well, I kinda followed it mostly, but did put my own twist on it.
 .

 

 Spoon or pour a layer of chocolate onto the bottom of the pan, making a nice layer. 

Place a piece of cling wrap over top, and put in the fridge overnight.


The next day, take the parchment paper by the sides and carefully remove the cake.  Peel back the sides of the paper, and unmold onto a serving plate.
Kiksekage
Cut into slices, and serve with a dollop of lightly sweetened whipping cream.
Kiksekage

Kiksekage
I did say I was taking some to NPA, so I cut them into slices, and shared them.
They were a hit.

Kiksekage
I really wasn't being chintzy on the slices, this is a very rich cake.  Very rich.





yield: 1 cake, serves manyprint recipe

Kiksekage

prep time: 15 MINScook time: total time: 15 mins
This cake is rich, decadent and a perfect special occasion cake. It's also a no bake cake which means it's perfect to make not only in the summer, but anytime of the year.

INGREDIENTS:

  • 8 oz. Good quality bittersweet dark chocolate.
  • 1 1/3 cup Heavy Whipping cream
  • 1/2 cup confectioner sugar
  • 1 tablespoon Grand Marnier (optional)
  • 7 Tablespoons Butter, cut into chunks
  • 7 ounces Butter Biscuits (Pepperidge Farms Chessman Cookies or Lorna Doone)

INSTRUCTIONS:

  1. Break the chocolate up into a large bowl, set aside. Heat cream and confectioners sugar until boiling, making sure to stir the pot from time to time so that it doesn't scorch. (you can also heat the cream in the microwave, that way you don't need to worry about it scorching) 
  2. Pour the hot cream over the chocolate, let sit for a couple of minutes then mix it together with a whisk. You want the chocolate to soften just a tad so you can mix them together. Add the Grand Marnier if you want at this point, stir together. 
  3. Then add the butter, stirring until it dissolves into the butter. Place in fridge for a half hour, just to start it to thicken. 
  4. In a loaf pan, cut and place parchment paper, one piece lengthwise, the width of the pan, then another piece crosswise, extending it up the sides of the pan. 
  5. Unwrap and sample the cookies. Well, I guess you really don't need to sample the cookie, but if you want to try one out, you can. I did. Take the chocolate out of the fridge and stir it, making sure it is well blended. Spoon or pour a layer of chocolate onto the bottom of the pan, making a nice layer. Smooth it out to keep it level. 
  6.  Place cookies in a single layer across the bottom of the pan, then spoon more chocolate on top. Make another layer of cookies, more chocolate, then a third or even fourth layer of cookies, making sure you finish with the last of the chocolate. Place a piece of cling wrap over top, and put in the fridge overnight. Then go and lick the bowl the chocolate was in, just make sure no one's looking. I won't tell if you won't. 
  7.  The next day, take the parchment paper by the sides and carefully remove the cake. Peel back the sides of the paper, and unmold onto a serving plate. Cut into slices, and serve with a dollop of lightly sweetened whipping cream.
Topping
  1. 1/2 pint Heave whipping cream whipped with 1 tablespoon sugar.
Created using The Recipes Generator
Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

4 comments:

  1. Now you've got me wanting Kiksekage :) how did it turn out with the Grand Marnier ?

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    Replies
    1. I liked the Grand Marnier, but the flavour didn't come through the way I wanted. Next time I'm adding just a teeny bit of orange zest as well. But it was all good anyway.

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  2. This is delicious and I really enjoyed making it for the src.I am in group C but I helped out group B and I am so glad I did as the cake is definitely one I will make again. Apologies for the gender mix up I have corrected my blog post.

    ReplyDelete
    Replies
    1. Please don't worry about it. However, I'm so glad you made the Kiksekage, cause I just went through your blog, and there are a lot of recipes I want to try. I love Indian food, and keep trying new recipes and your chutneys look so good as do the flatbreads, so I guess I need to keep looking and experimenting.

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