Even though December was _pretty_ hectic I still managed to bake cakes for the office, like I do every month. It was rather helpful, though that my colleagues whose birthday we celebrated chose cakes I had made before; Key Lime Pie and Victoria Sponge. So I only tried one new recipe, and a really good one actually, that I have been meaning to try the last ten years or so… It is from a recipe folder from Dansukker, a Danish sugar manufacturer that took over the Swedish market some time ago.

The cake (or pie even) consists of three yummy layers; chocolate cookie crumbs with butter and icing sugar as the base, a fudge layer and chocolate topping. Delicious!

As most Swedish cakes it was suggested to serve this with whipped cream, which I find completely unnecessary. Instead I opted for toasted salted hazelnuts as a contrast.

Chocolate and fudge cake with salted toasted hazelnuts, serves 8

Adapted from Dansukker’s recipe.

Base:

75 g butter

50 ml icing sugar

1 tbsp cocoa 

200 g crushed chocolate cookies (Maryland for example)

Fudge layer:

400 ml sweetened condensed milk

75 g butter

50 ml caster sugar

Chocolate topping :

200 g chopped dark chocolate

150 ml double cream

2 tbsp caster sugar

40 g butter

Decoration:

75 g hazelnuts

2 pinches sea salt

Melt butter, icing sugar and cocoa in a saucepan. Mix with the crushed cookies. Press onto a baking tray and put in the fridge. 

Mix the fudge ingredients in a saucepan and boil until it has thickened, about 6 minutes. Chill slightly before pouring into the tin. Put the tin back in the fridge to set.  

Mix the chocolate layer ingredients in a saucepan and melt on low heat. Leave to cool a bit before pouring into the tin as a top layer. Let it set in the fridge. 

Toast the nuts in a hot fry frying pan. Leave to cool and chop coarsely. Mix with the salt and scatter on top of the now set cake just before serving.