This is my assignment with the Secret Recipe Club.The aim of the club is that you are allocated a blog from which you have to select a recipe and try it and blog about it.
I have been part of SRC for almost three years now and I really enjoying looking through my secret blog assignment and choosing a recipe to cook from. This month I am going to do the challenge twice as I am doing an extra one for group B to help out. The blog I am cooking from today is called Sid's Sea Palm Cooking. Looking through Sid's blog I noticed she is a member of the boat club and shares her creations with her friends. How lovely is that.
Being a vegetarian I always head over to the vegetarian friendly recipes and in Sids blog I found she had 34 recipes that were vegetarian. However my sweet tooth took the better of me and fell in love with the Aebleskivers -danish pancake balls and the Kiksekage Chocolate Biscuit cake . I tried both but the photos of the chocolate cake won the toss so I am sharing it here:
The cake was easy to make and really tasted delicious. The only changes I made were that I left out the alcohol since I don't drink.
Kiksekage-Chocolate Biscuit Cake
Layers of biscuit drenched in a silky smooth chocolate ganache.
- 1 packet -360g Rectangular biscuit (lotus biscoff)
- 240 ml Double cream
- 240 g Milk Chocolate
- 120g Icing Sugar
- 120g Butter
1. Break the chocolate into pieces and add it to a glass bowl.2. In a pan warm the cream with the icing sugar, keep stirring the cream until icing sugar melts.3. Remove the cream from the heat and slowly pour it onto the chocolate and keep whisking until the chocolate melts.4. Add the butter to the chocolate ganache and whisk until it has melted and the ganache has a nice shine.5.Place the chocolate ganache into the fridge for 30 minutes.6.Line a loaf tin with some cling film. Pour a this layer of the chocolate ganache into the bottom of the tin and tap the tin to spread it out.7. Place a layer of biscuits side by side on top of the chocolate ganache.Spread a layer of ganache on top of the biscuits.8. Repeat the layers in this way until all the biscuits are used up and you finish with a biscuit layer.9. Place the biscuit cake in the fridge to chill overnight.10. To serve, lift the biscuit cake out of the loaf tin with the help of the cling film.Place a long tray over the cake and invert it.11. Remove the cling film and slice the cake as required. Cake needs to be kept refrigerated and only remove before serving.
DetailsPrep time: Cook time:0 Total time: Yield: Serves 12
Overnight Chilling required.