Radio cake, Cellar cake or Ice chocolate cake.

These are some of the names this cake is known by.

This is a no bake cake so it's very quick and easy to make, but it should be chilled overnight.



200g (7 oz) Palmin solid coconut fat

200g (7 oz) Bittersweet or dark chocolate

2 eggs or 6 tablespoons egg substitute

3 dl  (1 1/4 c) Powdered sugar

1/2 teaspoon Dansukker Vanilla sugar

Approx. 25 plain butter cookies, like Mariekex

  1. Line a 1.5L (6 c) loaf pan with parchment paper or foil.
  2. Melt the coconutfat and the chocolate over low heat in a small saucepan. Let it cool.
  3. Beat the eggs with the powdered sugar until light yellow.
  4. Carefully and slowly stir in the lukewarm chocolate mixture into the egg batter.
  5. Spread a layer of the chocolate mixture in the bottom of the pan, place a layer of the cookies on top and keep layering with more chocolate and cookies, ending with chocolate.
  6. Refrigerate overnight or for at least 5 hrs. Slice the cake in 1/4-1/2" slices.

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