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.
75 g butter
50 ml icing sugar
1 tbsp cocoa
200 g crushed chocolate cookies (Maryland for example)
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
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.