Skagen Kakaosnitter - Cocoa Bites from Skagen
These cocoa bites or bars, is a classic cake you will find at many baker's shops in Denmark. But they are really pretty easy to make, and the taste is so much better. I made these with the traditional raspberry jam, but I think a more tangy jam will work even better, with the sweet cake.
The finished bars can be frozen, or will hold up for 3-5 days in an airtight container.
Makes 12-15 bars.
Ingredients:
Crust:
- 300 g all-purpose flour
- 150 g butter
- 125 g sugar
- 2 eggs
- ½ teaspoon vanilla paste
Layer:
- 3-5 tablespoons raspberry jam
Topping:
- 100 g melted butter
- 300 g sugar
- 4 tablespoons unsweetened cocoa
- 200 g shredded unsweetened coconut
- 3 eggs
- ½ teaspoon vanilla paste
- 1 teaspoon espresso or strong coffee
Directions:
Preheat the oven to 435℉ (225℃). Line a 9x13-inch pan with parchment paper. You can use a larger pan, this will just make the cocoa bites thinner.
Crust:
Mix all the ingredients for the crust to a dough, form the dough to a flat square, wrap it in plastic wrap and let it rest in the refrigerator for 10 minutes. Roll the dough out to the size of your pan, and transfer in into the pan. Bake the crust for 5-10 minutes until light golden. Let the crust cool in the pan.
Topping:
Mix the topping while baking the crust.
Spread a thin layer of jam on the cooled crust, and pour the topping on top, and spread it in a even layer, all the way to the edges.
Bake the cake for another 15-20 minutes.
Slice the cake into small bars, with a sharp knife.
Enjoy!