With any cookbook you are going to encounter some duds and some stand outs. I’ve made a couple of duds from Fika that I don’t see myself ever making again. But then there are the stand outs, and there are two types of stand out recipes. Some are delicious but take so much work that you’re unlikely to repeat them. Other stand outs are delicious and not overly complicated which makes them much easier and enjoyable to make again.
This radio cake didn’t seem like it would fall into either stand out category, really. It just seemed safe. It looked easy (a big plus for me!) and like it would be ok in the flavor department. Turns out this is a true stand out that I can easily see myself repeating since it is simple to prepare, delicious, and lovely to look at. It’s also unique, something I’d never made or eaten before.
You can keep this simple or dress it up. A plain slice of this would be fine to enjoy as an afternoon treat by yourself. Or you can add some whipped cream and cookie crumbs and serve it to your dinner guests. Speaking of dinner guests, you can make this hours before if not a full day before you need to serve it, making it an even better choice to serve guests for dessert.
This is pretty rich and can be changed based on the type and quality of chocolate you use. I used Ghiradelli bars, one 60% and one 70% cacao. It was rich, a thin slice was plenty for me.
The recipe calls for Marie butter cookies. I couldn’t find those, so I used a digestive biscuit cookie that I hadn’t tried before. I finished the package I bought for the cookies and went back and bought two more just for snacking. It has an almost graham cracker-like taste with a hearty texture that pairs well with the chocolate and cream (if you’re wise enough to add a dollop). These cookies were too big to fit three in a row in my loaf pan on the bottom layer, so I broke them in half to fit.
As you can see in these photos, I didn’t do a great job of putting the plastic wrap in the loaf pan. There are all kinds of creases in the chocolate. In my defense, plastic wrap is a pain to keep smooth so I was lucky to get it in there at all! I placed one sheet horizontally and a second vertically. I guess there’s a way to smooth the top after you’ve inverted it on to a platter, but I’m not sure what that is. I’d probably make it look worse if I tried to make it better, though, so leaving it alone was a better choice for me!
To slice this I thought at first of using a large chef’s knife, but then thought that a bench scraper would be a better choice to make one nice clean cut. I warmed it underneath hot water, dried it, then cut straight down on the cake for a nice clean slice. Not a beautiful serving tool, but a functional one.
Now. Those eggs. I’m not sure if they’re warmed enough by the addition of the melted butter/chocolate mixture. To be safe they need to be warmed to 160°F. I did not check that they were. Bad. I know. Grab a thermometer and check them after mixing. If it’s not warmed enough you could set it over simmering water and whisk away until it does. I escaped without any issues, but will check next time for sure.
I loved that the wonderfulness of this “cake” was such a surprise! I just thought I was checking off another Fika recipe, and it wound up being terrific. Looking forward to seeing what the next recipe holds. Here’s hoping it’s another pleasant surprise!
- 8 ounces butter
- 8 ounces dark chocolate (roughly chopped)
- 2 eggs
- 3/4 cup powdered sugar
- 1 tablespoon good cocoa powder
- 1/2 teaspoon vanilla
- Marie cookies (about 25) or large digestive cookies (12-18) extra cookies crushed for garnish
- sweetened whipped cream for garnish
- Line a loaf pan with plastic wrap and set aside.
- Melt the butter and chocolate together in a bowl either in a double boiler or in the microwave in 30-45 second increments stirring in between until melted and smooth.
- In another bowl beat eggs, powdered sugar, cocoa powder and vanilla until light. Add in the melted chocolate mixture and beat to fully combine.
- Spread a layer of chocolate in the pan, then lay cookies down in a row on top. Cover with chocolate, then cookie, repeat until you have 3-4 cookie layers and end with chocolate.
- Chill for at least an hour.
- Invert on to a platter and peel off the plastic wrap.
- Slice and serve with whipped cream if desired.