Kiksekage is an old classic non-bake cake very popular in the 70's and 80's in Denmark. But it's not a Danish cake. It's actually a German cake called "Kalte Hund" or cold dog, and the British has a similar cake, the chocolate fridge cake.
My chocolate loving husband, asked if I could try to make a kiksekage, and I was somewhat reluctant, chocolate is not my thing, but I promised to look into kiksekage. My only experience with Kiksekage, was the one my mom made, and to be honest, I didn't care for it. Weird - I loved everything sweet back then.
A traditional kiksekage is made with coconut oil (palmin), eggs and cocoa powder, but why not make the cake with premium ingredients. It's not like good chocolate is hard to find. During my research for the perfect kiksekage, I found Lone Kjærs recipe. This one was made with condensed milk instead of eggs and she used about ⅓ of the butter other recipes called for. So I decided to go with Lone's recipe.
- 300 g dark chocolate (I used Valrhona 61%)
- 1 can condensed milk. 400 g
- 35 g butter
- 1 orange, the zest of
- about 20 squared vanilla biscuits
- sprinkle: chopped pistachios