Also known as Chocolate Biscuit Cake in english and made even more famous by Prince William , for choosing it as one of his wedding cakes. This version however is made not with McIvites digestive biscuits but with Leibniz plain butter biscuits, layered with dark chocolate ganache.
The common ‘kiksekage’ from my husband’s childhood memory was made from margarine, cocoa powder and sugar. You can also find the Italian version , with eggs in them and rolled like a sausage, hence the name ‘salame di cioccolato’. So many wonderful concoctions of the same theme. You can also made your own caramel toffee sauce and layer it with the biscuits and chocolate ganache to make an even more decadent ‘kiskekage’.
125 g unsalted butter
100 ml cream
250g dark chocolate (60% +70%) (all 70% could be too intense)
3 tbp of strong coffee/espresso
1 tbp of brandy or 2 tsp of orange blossom water
1 roll of Leibniz biscuits
1/4 cup brown sugar + 3 tbp water (caramelise it) or 1/4 cup of golden syrup
Caramelise the sugar on a thick pot. Get ready the double boiler , pour the sugar caramel in to the bowl, place the bowl on top of the boiling water. Lower the heat to medium, then add in the butter (cut into cubes), chopped chocolate , stir constantly until dissolved and resembles a thick smooth paste. Careful not to burn the chocolate..
Add in the cream slowly and the coffee/brandy, stir to mix well until smooth.
Line the loaf tin or tray with cling wrap, over the greased loaftin, pour some chocolate , to cover the bottom, then lay the biscuits on top , each piece side by side to one another.
Then followed by the chocolate again, biscuits again and ending with the chocolate. Sprinkle chopped nuts/ if you wish / refridgerate for 6 hours at least before serving.