Sunday, February 14, 2010

Nanaimo bar

Nanaimo bar is a Canadian cake and I thought it would make a perfect Valentine's cake this year. Olympics have started and Canada is the host. Nanaimo bar is made with chocolate and a cake with chocolate is a must on the Valentine's.

I found the recipe at the website of the City of Nanaimo and I followed the recipe almost to the point. I just did not use as much sugar, 2 dl was sweet enough, and instead of custard powder I used an egg yolk.

The bottom layer is very similar to the sweet salami I have made before. So if you want to reduce amount of butter you can replace it with melted chocolate and milk.

Nanaimo bar

serves 8
recipe from

113 gr butter (room temperature)
1/2 dl sugar
5 tbsp cocoa powder
1 egg, beaten
about 150 gr graham cracker crumbs
1 dl finely chopped almonds
2,5 dl shredded coconut
113 gr butter (room temperature)
2 dl icing sugar
1/4 vanilla bean
1 egg yolk
2 tbsp + 2 tsp cream

100 gr chocolate
1 tbsp butter

baking dish 17x26 cm

Put the butter, sugar and cacao in a double boiler and let everything melt. Remove from heat, add the beaten egg, mixing constantly, return to the heat until it thickens, about 2 minutes. Add the crumbs, coconut and almond. Mix everything well and press into the baking dish. I also used plastic foil for my ceramic dish. Put in the fridge while you prepare the filling.

Beat butter and icing sugar until well blended, add the egg yolk, seeds of the vanilla bean and as much as milk as you need. You do not want the filling to be runny. Beat until you have light mixture. Spread over bottom layer and return to the fridge until you prepare the chocolate topping.

Melt butter and add chopped chocolate, whisk until everything is smooth and chocolate is melted. Let it cool but not get hard. If the chocolate is too hot it will melt the butter filling. When cool spread over the butter layer and return to the fridge.

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