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Danish Chocolate Biscuit Cake (Kiksekage)

Danish Chocolate Biscuit Cake (Kiksekage)

Danish Chocolate Biscuit Cake (Kiksekage) is a no-bake dessert featuring layers of rich, smooth chocolate and crisp tea biscuits. This classic Danish treat is simple to make and perfect for chocolate lovers, offering a delightful combination of textures and flavors.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8
Course: Dessert
Cuisine: Danish
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 200 grams 7 oz dark chocolate
  • 200 grams 7 oz butter
  • 1 egg
  • 75 grams 2.6 oz powdered sugar
  • 1 teaspoon vanilla extract
  • 1 packet 200 grams / 7 oz plain tea biscuits

Method
 

  1. Melt the dark chocolate and butter together in a heatproof bowl over simmering water (double boiler method) or in the microwave, stirring frequently until smooth.
  2. In a separate bowl, whisk the egg and powdered sugar together until well combined. Add the vanilla extract and mix.
  3. Gradually stir the melted chocolate mixture into the egg mixture, mixing until smooth and well blended.
  4. Line a loaf pan with parchment paper. Place a layer of tea biscuits at the bottom of the pan.
  5. Pour a portion of the chocolate mixture over the biscuits, spreading evenly. Continue layering biscuits and chocolate mixture until all ingredients are used, ending with a layer of chocolate.
  6. Cover the pan and refrigerate for at least 4 hours or until the cake is set and firm.
  7. Remove from the pan, slice, and serve chilled.

Notes

  • Use high-quality dark chocolate for the best flavor.
  • Ensure the chocolate and butter mixture is smooth before combining with the egg mixture.
  • Allow the cake to set in the refrigerator for at least 4 hours for the best texture.
  • For a decorative touch, sprinkle crushed nuts or grated chocolate on top before refrigerating.