Archive for May 23rd, 2010



This is another cake from my childhood. I actually don’t think I’ve had this cake more than a few times but it definitely made an impression on me. It’s creamy, chocolaty and a very rich dessert. Serve it with a dollop of Amaretto Whipped Cream and it’s like a piece of heaven. It’s typically made with a type of Crisco and egg which doesn’t sound too good to me, considering it’s a no bake cake, but then I came across this recipe and I’m so glad I tried it. It’s just like I remember it!  This was one of the desserts I served for my Danish Tea Party and also for my Mother In-law Mary Helen for Mother’s Day and just about the entire cake disappeared. Trust me on this one, it is delicious.

Making Kiksekage

Making Kiksekage


Ingredients for Kiksekage:

8 oz. semi-sweet chocolate (227 grams)

1 1/3 cup heavy whipping cream (10 oz. or 295 ml)

3/4 cup confectioners sugar (3 oz. or 85 grams)

7 tbsp butter (3.5 oz. or 100 grams)

7 oz butter biscuits (ex. Leibniz)

Ingredients for Amaretto Whipped Cream

1 cup heavy whipping cream

2 tbsp powdered sugar

2 tbsp Amaretto liqueur


Line a 9 x 5  in. loaf pan with parchment paper by placing one big piece of paper across bottom and long sides and cut two smaller pieces of paper for the ends of the pan. Chop chocolate into small pieces and place in a bowl. Pour whipping cream and confectioners sugar in to a small cooking pot, stirring occasionally bring to a simmer. Slowly pour the hot cream mixture over the chopped chocolate. Stir the mixture until shiny and smooth. Let cool for 5 minutes. Cut butter into small pieces and add to chocolate mix, stir until completely melted. Place mixture in refrigerator for 15 minutes to cool. Cover bottom of loaf pan with chocolate, then place a layer of biscuits, repeat chocolate, biscuit, ending with a layer of chocolate. Cover the top of chocolate with cling wrap and place in refrigerator overnight. The following day gently and slowly lift the cake out of the form. Invert cake onto a plate and slowly peel off parchment paper. Decorate the top of cake with your choice of topping, serve with Amaretto whipped creme, if desired.

Making Amaretto whipped creme: In a small bowl combine whipping cream, powdered sugar and Amaretto. Whisk until desired consistency. Serve with Kiksekage.

Source: madgal.dk


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