Daim, sweet Daim
Daim chocolate and cheese may not strike you as the most kosher of pairings but chocolate cheesecake exists right? Incidentally chocolate cheesecake is considered an abomination in the Johansen household, I mean why mess with sour cream and vanilla, why?!
*Feels a rant coming on*
Cheesecake should only ever be embellished with strawberries. Fact.
Anyway, before I demolish my carefully thought out exegesis on this Very Important Matter (VIM for future reference) let me explain that in the interests of scientific exploration into the umami of pairing chocolate and cheese I baked a Daim cake with Norwegian brown cheese.
*Pause for stunned silence*
Yes, really. I added Norway’s national cheese to this gluten-free Daim cake just to see what would happen. My Dad and I have long speculated that Freia melkesjokolade (milk chocolate to you non-Weegies) was once made with a smidgeon of brown cheese for that extra umami hit. Then Kraft bought Freia and well, melkesjokolade just don’t have quite that same depth of flavour now.
So this VIM
had been bothering me for some time and I figured since I had a block of brown cheese languishing in my fridge and a packet of Daim chocolate balls
from a recent IKEA raid I’d bake a Daim cake, reasoning that the savoury nature of Daim’s krokan,
or salted caramel with almonds, would marry well with the slightly savoury and sweet nature of fudgy brown cheese. This is the result: a Daim and brown cheese bombshell of a cake. It may not be red but it certainly has all the strut and sass of Joan Harris.
You’ll never look at cheese and chocolate in the same way again
- 75g brunost (Norwegian brown cheese)
- 75g milk chocolate with Daim
- 50g butter
- 3 eggs
- 200g ground almonds
- 200g icing sugar
- 2 tbsp cocoa
- 1 tsp baking powder
- 1 tsp vanilla extract
- pinch of salt
- 1 pack of Daim balls
- 100g Milka milk chocolate with Daim (or equivalent amount in chopped up Daim bar)
- 50g butter or coconut oil
- 1 tbsp cocoa
- 1/2 tsp vanilla extract
Preheat the oven to 180 C. Lightly oil a 20cm round cake tin and set aside.Melt the milk chocolate, butter, brunost and cocoa in a heatproof bowl over a saucepan with simmering water until smooth. Allow to cool.In a medium bowl place the ground almonds, cocoa, baking powder and salt and stir thoroughly to distribute the ingredients. Whisk the eggs, icing sugar and vanilla until pale and fluffy.Carefully stir in the melted chocolate to the eggs, stir a couple of times and then add the dry ingredients. Using a large metal spoon fold through 6-8 times until the mixture looks even. Pour this into the prepared cake tin and place on the middle shelf of the oven.
Bake for 20-25 minutes until the top looks golden brown, feels firm to the touch and starts to separate from the sides of the cake tin.
Remove from the oven and cool on a wire rack. Prepare the icing by melting the milk chocolate and butter together. Add the cocoa and vanilla. Using a skewer pierce the cake a dozen or so times and while the icing is still warm spread on the cake in two takes to allow the icing to sink into the cake where it’s been pierced. It will look messy, that’s the point. Sprinkle Daim balls over when you’re done spreading icing over the top of the cake.
Eat on its own, preferably whilst watching a marathon of Mad Men.
For a supply of Daim and Norwegian Brown Cheese head down to the Scandi Kitchen on Great Titchfield Street, W1W 7PP, London. You can also find Daim Milka bars at Waitrose and Sainsbury’s.