This is a recipe for a very famous and traditional Danish chocolate cake with vanilla biscuits. This version is actually an improved recipe compared to the old recipe where the cake was based on cocoa powder and coconut oil (palmin). This version is based on dark chocolate and butter which we think makes the cake even better.
In Danish this cake is called Kiksekage which directly translated means Biscuit Cake. In Denmark this cake was very popular in the 70's and 80's. Today, the cake is not the most popular cake anymore. However, almost every Dane knows it and if they grew up in the 70's to 90's they properly have had it many times in their childhood. This is at least the case for us.
It is fairly easy to make a Kiksekage, you only need 5 different ingredients; butter, chocolate, icing sugar, egg yolks and biscuits. The cake is of the type 'non-bake' which means that it is not going to be baked in the oven. It is simply just assembled in a bread pan and left in the fridge until it is solid. The cake has a nice consistency where the soft chocolate goes great together with the crisp biscuits.
The reason why this cake has not been that popular in the last decade is because of the fear of getting salmonella bacteria from the eggs. Today, the production of eggs is so sanitary and the problem is now assumed to be eradicated. This makes the popularity of the cake to start coming back - which is something we like!
If you like this cake, you can also try the same cake just where it is made in smaller muffin paper cups - you can find the recipe here on our blog.
Danish Chocolate Biscuit Cake (Kiksekage)
- 225 g butter
- 450 g dark chocolate (50-60 %)
- 1 1/2 dl icing sugar
- 3 egg yolks
- 1 pack squared vanilla biscuits (about 25-30 biscuits)
- Melt the butter in a small sauce pan.
- Remove the sauce pan from the heat and add the chocolate. Stir in the mixture until all the chocolate is melted.
- Add the icing sugar and egg yolks and stir until the mixture is nice and smooth.
- Line a rectangular bread/loaf pan with plastic wrap film.
- Pour a thin layer of the chocolate mixture in the bottom of the pan.
- Cover the chocolate with a layer of biscuits, and then add another layer of the chocolate.
- Continue until you don't have any more chocolate. Remember to finish off with a layer of chocolate.
- Cover the bread pan with some aluminum foil and place it in the fridge for minimum 6 hours. The chocolate should become solid.
- Take the chocolate cake out of the fridge 10-15 minutes before serving it - then it is easier to cut.