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Chocolate and fruit cake

Egg foam, melted fat and melted chocolate are layered with biscuits and candied fruit in a tin and set in the cold overnight. From Erken's Stor kokebok (1949), p. 666.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 666 (falt i det fri)

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About the dish

A no-bake cake in which biscuits and candied fruit are bound by a rich chocolate mixture. The book suggests a glass tin, brushed with oil, so the cake can be turned out easily.

How to make it

  1. 1

    Melt fat and chocolate

    Melt the fat over steam. Dissolve the chocolate in the milk without letting it boil.

  2. 2

    Make the mixture

    Whisk the eggs with the sugar for ¾ hour. Pour in the melted fat while whisking constantly, and finally add the melted chocolate.

  3. 3

    Layer

    Brush an oblong tin, preferably glass, with cooking oil. Layer the chocolate mixture, biscuits and fruit, with chocolate at the bottom and top.

  4. 4

    Set and turn out

    Let the cake set completely and turn it out. It should stand overnight in a cold place.

  5. 5

    Note

    Note: The cake contains raw egg. Use pasteurised egg, keep the cake cold, and avoid it for pregnant women and small children.

Changes from the original

Some quantities (fat, chocolate) are rendered from unclear marks in the source and should be checked against the facsimile. A food-safety step about raw egg has been added. 'Kronolje' is rendered as cooking oil.

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Frequently asked questions

Does the cake need baking?
No, it sets in the cold overnight.
Which biscuits can I use?
The book mentions Marie biscuits, Butter Finger or Pearl.

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