This is a recipe I have been eating since I was a child. My mom used to make this all the time. But, this is the first time that I am making it myself! I will admit that I looked at many recipes on line because my Mom can no longer remember how to make it. After searching throughout the internet I finally came up with what I think most closely resembles what I remember. In this version I temper the chocolate but if you don’t want to that’s fine too. But it will definitely be easier to work with and it takes on a beautiful sheen. Who doesn’t love shiny chocolate? I have adjusted the amounts from the video as I wanted more layers. (5) Or, you can stick to the amounts in the video. I hope you enjoy!

Kiksekage

Kiksekage method.

1. First step is to “temper” the chocolate. This makes it easier to work with and a more professional finished product.
2. Using a double boiler heat water in pot to barely a simmer. Place bowl over the pot and add 3/4 of the chocolate. Once the chocolate has fully melted,(115 F is perfect, no more more than 120 F!) add the rest of the chocolate. (seeding)
3. Stir until completely melted and has a temp around 85 F. About 10 minutes. Chocolate is now tempered!
4. Melt butter while waiting for the chocolate to cool. Again, just to a very low simmer.
5. Add all the chocolate to the butter. Mix well and let cool for 10 minutes.
6. While you are waiting again… In a DEEP pot or bowl, add the egg yolks and whisk in the icing sugar gradually until you have a smooth creamy texture. (pls see video. You will notice that at first I didn’t use a deep enough bowl. Messy!)
7. At this point you may add the Grand Marnier. Do not add the liquor later, it will make it lumpy.
8. Slowly pour the chocolate into the bowl with eggs and sugar until well mixed.
9. Take loaf tin and line with plastic wrap.
10. Take some of the chocolate and spread on the bottom of the pan. This will be the top of the cake.
11. Take the crackers and place on top of the chocolate. Repeat with 5 layers in total.
12. Finish off with a layer of chocolate. make sure it is flat and even as this will be the bottom.
13. Firmly smack the pan on the counter several times to make sure it is settled.
14. Place in fridge over night.
15. Take pan out and remove the cake onto a plate.
16. Important to let it stand at room temp. for 20 minutes. If you don’t wait like I didn’t the first time in the video, it will just crumble!
17. Serve.

Summary

Recipe Name

Kiksekage (Chocolate biscuit cake)

Author Name

Kimbos Comfort Kitchen

Published On

2023-09-11

Preparation Time

30m

Cook Time

30m

Total Time

60m

Average Rating

5 Based on 5 Review(s)