What is chocolate biscuit cake made of?

Chocolate Biscuit Cake Recipe. Easy no bake chocolate biscuit cake made with biscuits, cocoa, milk, sugar and chocolate . Serve it as a tea time cake.

How do you cover a biscuit cake with fondant?

Knead fondant icing for a couple of minutes to soften, or pop it in the microwave for 10 seconds. Flip the smooth side to the top, then roll it out to fit the cake, using the string for guidance. Lift the icing using a rolling pin or your hands; drape it over the top of the cake.

What was Queen Elizabeth's favorite cake?

Posted on www.today.com (Read original article here.) “This chocolate biscuit cake is Her Royal Majesty the Queen's favorite afternoon tea cake by far,” chef Darren McGrady, The Royal Chef and former personal chef to Queen Elizabeth II, told TODAY Food.

What is the chocolate biscuit cake Prince William?

Royal recipe: Chocolate biscuit cake Ingredients. 225g Rich Tea biscuits. 115g softened unsalted butter. ... For the chocolate ganache. 125g dark chocolate, chopped. 125g whipping cream. Equipment. 15cm metal cake ring. Method. Prepare the metal cake ring by greasing with butter and lining the sides and the bottom with baking paper.

Can I put buttercream on chocolate biscuit cake?

Chocolate biscuit cake, while incredible to eat, is hardly very elegant, so I also whizzed up butter, sugar and cocoa to create a thick buttercream frosting to mask the lumpy bumpy bits – totally unnecessary but actually rather delicious to have that contrast between the cool, crunchy cake and soft, creamy icing.

How long does chocolate biscuit cake last out of the fridge?

How to store chocolate biscuit cake. The cake will keep in the fridge up to two weeks. On the counter for about two days . Either way you'll want to wrap the cake in parchment paper and then cling film to properly store it.

How do you cut a biscuit cake?

Using a sturdy knife, place in hot water for a few minutes or run under a hot tap, wipe excess water off and cut ! Allow your cake to come to room temperature before cutting.

What is biscuit cake made of?

Biscuit cake is a type of no bake tea cake, similar to American icebox cake, found in Irish, English, Danish, Arabic (Especially Tunisian cuisine known as "Khobzet Hwe"), Bulgarian and Jewish cuisine. It is made with digestive biscuits and is optionally prepared with a chocolate glaze .

What makes a cake a cake and a biscuit a biscuit?

The Characteristics of Biscuits and Cakes Biscuits are also usually flat and crunchy, and they can be stored for a long time. On the other hand, cakes are larger, softer, and more delicate than biscuits . They are usually made with flour, sugar, eggs, and butter, and they are baked in an oven.

What makes a biscuit different from a cake?

Basic biscuits are a mixture of fat, sugar and flour without eggs or other raising agents. As a result, biscuits contain a low volume of air that is often trapped in cracks or irregular air cells rather than the more spherical air cells in cake and sponge .

What is the official difference between a cake and a biscuit?

The product's texture: cakes are soft, whereas biscuits are hard and can be snapped . Jaffa Cakes have the consistency of a sponge cake. The texture of the product when it goes stale: cakes go hard when stale, whereas biscuits go soft.

Recipe for Danish Chocolate Biscuit Cake (Kiksekage)

Published: May 10, 2018 · Modified: Jun 20, 2019 · About 3 minutes to read this article. · By Kim Nielsen

Traditional recipe for Danish Kiksekage also known as Danish Chocolate Biscuit Cake. This is a non-bake cake which is super delicious. If you are looking for a recipe for a real traditional Danish cake, this is it.

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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.

Also see: Traditional recipe for Danish Butter Cookies

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)

Print Recipe Rate Recipe

Prep Time: 30 minutes minutes

Cook Time: 6 hours hours

Ingredients

Metric - US Customary

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)

Instructions

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.

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Comments

Lisbeth
June 19, 2017 at 10:14 pm
Hi, does anyone know how to make a THEKAGE. It has apples at the bottom and PERLESUKKER on top.
I had it many times as a child in the late 60-s in Copenhagen.
Reply
Heena Rangwani
March 15, 2018 at 1:14 pm
I'm so glad to have found this recipe. My mother used to make it and it was one of my favorite desserts. I think she used to substitute condensed milk for the sugar. Anyway, I'm so looking forward to trying it and sharing it with my kids now.
Reply
Lucy
May 28, 2018 at 6:47 pm
I am trying to make this but for some reason I am having trouble. The butter and chocolate together are lovely and shiny, but after I mix in the icing sugar/ powdered sugar/ flormelis and egg yolk, it separates. I tried it without the yolks and it still did it. I sift the icing sugar, and it is a new bag. Do you have any suggestions as to what I am doing wrong? Many thanks for your wonderful recipes!
Reply
- Kim Nielsen
  May 28, 2018 at 8:00 pm
  Hi Lucy. That's a strange. Normally there is no problem that the mixture is separating. There are two things I could think of. One, it's important that no water is accidentally added to the chocolate. Two, are you sure about the amounts of ingredients you are adding? Unfurtunately, that's the only two things I can think of. I hope that you will have success at the end.
  Reply
  - Lucy
    May 29, 2018 at 4:29 pm
    I wish the sugar was in grams, then I could be sure. It's still delicious, just not as pretty as yours!
    Reply
Susan bone
November 08, 2018 at 10:35 am
I was born in Denmark in 1948 and immigrated to Canada in 1958. Since I can remember my mom and mormor and mortar made kiksekage whilst living in Denmark. Where this cake became popular in the 70s is beyond me. It was very popular in the 50s and probably earlier. My family always made it using Marie kiks and of course palmin and coca
Reply
- Kathlene
  May 13, 2019 at 2:27 am
  My Danish mom often made this for us kids in the 1960’s. I’m so happy to find this recipe, thank you!
  Reply
  - Kim Nielsen
    May 13, 2019 at 8:37 am
    I happy that you like the recipe.
    Reply

Recipe for Danish Chocolate Biscuit Cake (Kiksekage) - Traditional Recipe (2024)

Danish Chocolate Biscuit Cake (Kiksekage)

Ingredients

Instructions

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