Published: · Modified: · 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)
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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Prep Time: 30 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 30 minutes minutes
Course: Cake
Cuisine: Danish
Keyword: Nordic dessert, Nordic recipe
Author: NordicFoodLiving.com
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.
Reader Interactions
Comments
Lisbeth
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
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.
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Lucy
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
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.
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Lucy
I wish the sugar was in grams, then I could be sure. It's still delicious, just not as pretty as yours!
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Susan bone
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
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Kathlene
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
I happy that you like the recipe.
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