![\"Raadio](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2016\/01\/Raadio-Cake-2.jpg\")
<\/a><\/p>\nThis radio cake didn’t seem like it would fall into either stand out category, really. \u00a0It just seemed safe. \u00a0It looked easy (a big plus for me!) and like it would be ok in the flavor department. \u00a0Turns 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. \u00a0It’s also unique,\u00a0something I’d never made or eaten before.<\/p>\n
You can keep this simple or dress it up. \u00a0A plain slice of this would be fine to enjoy as an afternoon treat by yourself. \u00a0Or you can add some whipped cream and cookie crumbs and serve it to your dinner guests. \u00a0Speaking 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.<\/p>\n This is pretty rich and can be changed based on\u00a0the type and quality of chocolate you use. \u00a0I used Ghiradelli bars, one 60% and one 70% cacao. \u00a0It was rich, a thin slice was plenty for me.<\/p>\n The recipe calls for Marie butter cookies. \u00a0I couldn’t find those, so I used a digestive biscuit cookie that I hadn’t tried before. \u00a0I finished the package I bought for the cookies and went back and bought two more just for snacking. \u00a0It 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). \u00a0These cookies were\u00a0too big to fit three in a row in my loaf pan on the bottom layer, so I broke them in half to fit.<\/p>\n As you can see in these photos, I didn’t do a great job of putting the plastic wrap in the loaf pan. \u00a0There are all kinds of creases in the chocolate. \u00a0In my defense, plastic wrap is a pain to keep smooth so I was lucky to get it in there at all! \u00a0I placed one sheet horizontally and a second vertically. \u00a0I guess there’s a way to smooth the top after you’ve inverted \u00a0it on to a platter, but I’m not sure what that is. \u00a0I’d probably make it look worse if I tried to make it better, though, so leaving it alone was a better choice for me!<\/p>\n 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. \u00a0I warmed it underneath hot water, dried it, then cut\u00a0straight down on the cake for a nice clean slice. \u00a0Not a beautiful serving tool, but a functional one.<\/p>\n<\/a><\/p>\n<\/a><\/p>\n