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.
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.
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.
They were a hit.
- 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)
- 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)
- 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.
- Then add the butter, stirring until it dissolves into the butter. Place in fridge for a half hour, just to start it to thicken.
- 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.
- 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.
- 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.
- 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.
- 1/2 pint Heave whipping cream whipped with 1 tablespoon sugar.