The troika kake is a more modern cake invention in Norway, modeled after the delicious and popular chocolate “Troika”. Layered with truffles, marzipan and raspberry jello, it is one of those unique candies I’ve bragged about on my FB Page, Fork and Glass, and to all my international friends. The different flavors and textures this extraordinarily satisfying chocolate offers is nothing short of amazing, and I’m always surprised how I discover yet another layer of flavor every time I take a new bite. In a recent test by nutritionists and health professionals in Norway, Troika got top marks for being the best chocolate choice, containing the lowest amount of calories and fat. More good news – you can enjoy some guilt free! 🙂
Troika is Russian for “a set of three”, and the chocolate is appropriately named so because of its three aforementioned layers. While you can also make your own Troika chocolate (and many do), the Norwegians take it a step further and invented a cake from it, of course! Well known for serving an outrageous number of cakes at special occasions such as birthdays, confirmations, baptisms and weddings, it is no surprise the Norwegians love to play around with different recipes. It is not uncommon to see 20 different cakes on the table at one time, and people manage to somehow get a taste in of every single one! This is usually a ‘wow’ moment for most foreigners visiting a Norwegian household or attend a party there for the first time, they simply can’t believe their eyes. This is probably the only time Norwegians have Americans beat in excess and gluttony! 🙂
Below is my favorite recipe for Troika kake – it is extra decadent, since technically it has four layers instead of three, with an additional, gorgeous chocolate topping. Rich, velvety and outrageous, just the way I like it!
Chocolate Mousse (cake bottom):
4 oz good quality, dark chocolate 70% (I like Valrhona)
3 oz granulated sugar
6 large eggs
1 tsp vanilla extract
For raspberry jello:
2 packs rasperry Jell-O
2 tbsp fresh lemon juice
1 tbsp glucose
8 oz good quality dark chocolate chips like Ghirardelli (70%)
2 cups heavy cream
1 tsp vanilla extract
To make the cake bottom/chocolate mousse:
Line a 12 inch brownie pan with parchment paper. Preheat oven to 350F.
In a double boiler over simmering heat, melt the chocolate, and set aside to cool. Separate the eggs, add all the sugar except 2 tbsp into the egg yolks in a bowl. Whisk together in a stand mixer until light yellow and fluffy and soft peaks form, about 5 minutes. Add the melted chocolate into the eggs and combine well. In a separate stainless steel bowl, whisk the egg whites with the remaining 2 tbsp of sugar and vanilla extract.until soft peaks form. Carefully fold the egg whites into the egg/chocolate mix with a spatula until no streaks of white are left. Pour the batter into the prepared brownie pan and bake in oven for about 15 minutes.
To make the marzipan layer:
While the mousse is cooling, sprinkle some confectioners sugar on kitchen countertop and with a rolling pin, roll out a thin, square layer of marzipan to fit on top of the mousse. Place the marzipan on top of the cooled down mousse.
To make the jello:
Make the jello according to the instructions on the package, and let it cool slightly before pouring it over the marzipan. Place it in the fridge and let it firm up.
To make the chocolate topping:
Gently heat up the heavy cream in a small sauce pot until just below simmering. Add in the chocolate chips and vanilla extract and whisk until combined and smooth. Pour into a glass bowl and place in fridge to cool for about 2 hours. Stir every 30 minutes. When the chocolate cream has almost firmed up, place into the bowl of a stand mixer fitted with the whisk attachment, and whip until light and fluffy. Spread the whipped chocolate cream across the jello on the chilled troika cake and place into fridge to chill for another 30 minutes. Decorate with fresh raspberries before serving and cutting into pieces for your guests!!