A surprisingly light Scandinavian chocolate cake made with rye breadcrumbs & brazil nuts, then sandwiched together with blackcurrant jam & cream.
I must be better. My baking mojo has returned and I almost leapt out of bed this morning thinking I’m going to bake that Scandinavian chocolate cake that’s been on my mind. I know January isn’t traditionally the time for indulgence, but because we were both ill, CT and I had quite an abstemious Christmas, so I feel justified in making and eating a few ‘naughty’ things.
Trine Hahnemann’s book, Scandinavian Baking, passed briefly through my hands a while back. There were many gorgeous recipes which all seemed to contain some of my favourite indulgences including marzipan, cream and chocolate. Needless to say, I’m very tempted to buy the book. However, I did take note of one recipe that caught my eye as it uses rye bread instead of flour.
As some of you may know, I make rye sourdough bread on a regular basis, so this Scandinavian chocolate cake seemed particularly apt.
The recipe also included blackcurrant jam and as I still have a few jars of the chilli blackcurrant jam I made last summer, this seemed like a good opportunity to use some of it. Other than scaling down the quantities to make a smaller cake, using my chilli blackcurrant jam, swapping the hazelnuts for brazil nuts and a few other tweaks, I pretty much stuck to the recipe – haha!
Scandinavian Chocolate Cake
The rye bread and blackcurrant cake was surprisingly light given the ingredients used. It was also nicely chewy. All by itself it would be a good cake, but the added jam, cream and chocolate changed it into a bit of a marvel. The cream cooled the slight heat coming from the chillies in the jam and the chocolate added a little sophistication.
Rich, indulgent but also quite simple, this was even better than I was hoping. Now I know I can use rye bread to make cakes, I’ll no longer have those annoying bits of stale bread left at the end of the loaf.
This Scandinavian chocolate cake, otherwise known as Brødtort, comes from a region in Denmark where the tradition of cake tables almost puts our Clandestine Cake Club to shame. Invitees are expected to try a bit of every cake at a buffet consisting of at least twenty cakes. I think my record is about nine at one of our CCC gatherings and that was quite tough going.
Other Recipes That Use Stale Bread
- Bread & butter chocolate pudding
- Cheese & leek bread pudding
- Marmalade Runeberg cakes
- Snowdon pudding
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Thanks for visiting Tin and Thyme. If you make this Scandinavian chocolate cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Scandinavian Chocolate Cake. PIN IT.
Rye Bread and Blackcurrant Cake – The Recipe
Rye Bread and Blackcurrant Cake
- 100 g rye bread I used my own rye sourdough which also contains various seeds
- 100 g brazil nuts
- 2 tbsp cocoa powder
- ¾ tsp baking powder
- 4 large eggs I used duck eggs
- 130 g dark muscovado sugar
- 30 g milk chocolate - chopped into small pieces. I used Green & Black's 37%
- 150 ml double cream
- 3-4 tbsp blackcurrant jam I used homemade blackcurrant chilli jam
- Whizz the rye bread in a coffee grinder or food processor to create breadcrumbs.
- Similarly grind the Brazil nuts.
- Mix these together with the cocoa powder and baking powder.
- Separate the eggs into two bowls.
- Add the sugar to the yolks and beat with an electric whisk for a few minutes until the mixture is thick and pale.
- Fold in the bread crumb mixture until just combined.
- Whisk the egg whites with clean beaters until stiff, then fold into the cake mixture as gently as possible.
- Spoon into two 20 cm (8") silicon cake moulds or lined tins and bake for 7 minutes at 200℃ (400℉, Gas 6). Turn the oven down to 180℃ (350℉, Gas 4) and bake for a further 8 minutes or until an inserted skewer comes out clean. Remove from the oven and leave to cool for for ten minutes before turning out onto a wire rack to cool completely.
- Whip the double cream until it holds its shape, but isn't stiff.
- Cover one cake with half the cream then blob the blackcurrant chilli jam over the top with a teaspoon.
- Place the second cake on top and spread this with the remaining cream.
- Scatter the chocolate over the top.
I am sending this Scandinavian chocolate cake off to a brand new challenge created by Janice over at Farmersgirl Kitchen. #RecipeClippings gives us the incentive to trawl through our piles of magazine clippings, torn out recipes and hand written notes and then actually use them. A grand idea I reckon.
In the same vein, I am sending my rye bread and blackcurrant cake off to Bookmarked Recipes with Jac of Tinned Tomatoes.
The recipe called for hazelnuts, but when I went to find them in my cupboard I came across a packet of Brazil nuts which were past their sell by date. So I thought I’d better use those instead. This makes it eligible for the No Waste Food Challenge over at Elizabeth’s Kitchen Diary.