radiokaka (radio cake)

There is a Swedish confection made by simply melting chocolate with some coconut oil and then layering it with thin biscuits in a mold to let it cool and create a loaf and then slicing it so that the resulting product resembles the face of an antique radio! Pretty cool, huh!

As soon as I saw this, I knew that I had to make it if nothing more than just so that I could finally use my old radio as a prop for the background!

I actually made a few versions, using different types of fat, as well as different kinds of biscuits or cookies, but found surprisingly that I prefer the coconut oil over the butter! Both are really good but the butter makes it more soft and creamy in texture and doesn’t hold its shape as much when handled as the coconut oil, but both are really tasty in their own way.

Between the butter crackers and the cookies I used for other versions, I prefer the Biscoff cookies, which are like Belgian versions of speculoos, over the crackers, which surprised me, because the crackers were lighter and saltier, and I thought I’d go for that more. Anyways…

I also halved the recipe because I didn’t want a lot of samples in my fridge to tempt me, but feel free to double the recipe if you want.

Oh, and one last thing. I do know that this recipe is “no bake” AND also calls for a raw egg! Crazy huh? All I can think of is that if you get the chocolate and oil fairly hot but not too hot that the chocolate separates, maybe you could actually cook the egg enough? Sort like a pastry cream or custard? And then as long as you promptly refrigerate the whole thing and also don’t leave it out when serving, it should be fine? I know it’s a Swedish recipe and so perhaps they just don’t have to deal with the risk of Salmonella like we in the US do. Sad! But I think the risk is still fairly low. But consider this your fair warning. Anyway, didn’t Rocky Balboa drink like a dozen raw eggs?

radiokaka (based on recipe from Swedish Cake and Cookies)

ingredients

3.5 ounces coconut oil, refined, room temperature

3.5 ounces bittersweet chocolate, chopped

1/4 teaspoon pure vanilla extract

1 Tablespoon + 1 teaspoon unsweetened cocoa powder

1 egg

2 ounces confectioners sugar

8 biscoff cookies or similar cookies of your choice (some recipes call for tea biscuits, or butter cookies)

method

Line the bottom and sides of a rectangular mini-loaf pan measuring 5″ x 3″ x” 2″ with a piece of plastic wrap. Use a few drops of water to moisten the bottom and sides to help get the plastic wrap to stick and stay down.

In a small microwave-safe bowl, heat the chocolate and oil together in 30-second intervals. Mine just heated enough using two intervals, followed by stirring with a rubber spatula until the remaining chocolate pieces melted in the oil. Set aside.

In a medium bowl, whisk the egg, cocoa powder, vanilla, and confectioners sugar until smooth; you may need to scrape the sides and bottom of the bowl to make sure all is whisked together to smooth.

Add the chocolate/oil mixture in a steady stream while whisking it into the egg mixture, until all is combined together and smooth.

Add a thin layer of the chocolate mixture to the bottom of the plastic-lined pan. Use the back of a spoon to even it out completely over the entire bottom of the pan.

Add two biscoff cookies down the center above the chocolate at the bottom of the pan. Spread another layer of chocolate over the cookies and to the sides. Repeat this three more times so that you have 4 layers of cookies and 4 layers of chocolate. (I put 5 layers, which created a problem with some sticking out and causing the bottoms to not be compley=tely level and smooth. So feel free to put one more layer as long as you are sure you have enough chocolate to cover the cookies completely.)

Fold the plastic wrap over the top and refrigerate for at least 5 hours to overnight.

After 5 hours or in the morning, turn over onto a cutting board and remove pan and plastic and slice into pieces with a long sharp knife. Do not use a serrated bread knife.

 

 

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