Finally Friday and time for some hygge, coffee and cake 🙂

Today’s cake is my first time making a delicious Danish cake called “kiksekage” or chocolate biscuit cake and I am excited it turned out well! It might also be a little hard to mess this one up since it is as simple as can be. I am almost certain this one is going to achieve international success one day, haha! Biscuits layered with a thick and rich chocolate cream – what’s not to like…? The recipe is an adapted version from the Danish interior design magazine Boligliv and you can find the original version on this link.

Kiksekage Recipe Link

Their website is worth a browse just for the sake of the beautiful photos from inspiring Danish homes. It is my favorite Danish interior design magazine.

 

Ingredients

300 gram (11 oz) dark chocolate (60-70 %), coarsely chopped

1 can sweetened condensed milk (400 gram or 14 oz)

35 gram (1.2 oz) butter

1 vanilla stick (or maybe you could try a little vanilla essence or just leave out the vanilla)

About 20 square biscuits (Leibniz)

Shredded coconut for topping

How you do it:

Cover a regular bread form with plastic foil

Melt butter, chocolate and condensed milk in a small pot over low heat. Make sure you stir constantly because it burns easily. Scrape the vanilla seeds out of the vanilla stick and mix in. Keep stirring until everything is melted and well mixed, then turn the heat of.

Pour a thin layer of this chocolate mixture on the bottom of the bread pan. Then you make a layer of biscuits, followed by a thin layer of the chocolate cream. Continue like this until you have four layers of biscuits and one layer of chocolate on the top.

All you have to do now is to cover the bread pan and put it in the fridge overnight. Next day you leave it out of the fridge for 10 minutes, sprinkle with shredded coconut and voilà you have yourself some hygge cake and are ready for some hyggelige guests:)