‘The one-you-know’
This recipe makes approximately 10-12 servings
In Denmark, this cake is called ‘Den du ved nok’ which translates directly to ‘The one-you-know’, because it's a classic cake that many people have been served at school for birthdays and generally for many, it's a cake with many childhood memories attached to it.
The cake is also called "dark dream cake" or "guf guf cake". It goes by many names, and this cake is definitely a favourite.
Spongy and fluffy chocolate cake with a crunchy coconut-coffee topping. It's easy to make and even easier to eat. Whether you put it on a cake and coffee table, serve it for a birthday, class or just a Tuesday afternoon, this cake will do the trick. I haven't had a proper ‘The one-you-know’ since I was diagnosed with allergies in 2013. But this one turned out exactly how I remember the cake. The almond flour helps to moisturise the cake and the generous amount of chocolate makes the cake rich and perfectly crunchy. I've also done my best to include an appropriate amount of topping - there's often just too little, right?
‘The one-you-know’
Preparration: 20 minutes Cooking time: < 30 minutes Total: < 50 minutes
Ingredients
This recipe makes approximately 10-12 servings
200 g butter
200 g. chocolate
6 eggs M/L
100 g sugar
100 g brown sugar
20 g vanilla sugar
100 g skyr or natural yoghurt
100 g oat flour
100 g almond flour
8 g Xhantan gum
40 g cocoa powder, unsweetened
14 g baking powder
salt
Other ingredients
The most important part of this cake is definitely the gooey coffee and coconut topping
200 g coconut flour
½ dL coffee
175 g butter
200 g icing sugar
40 g. cocoa, unsweetened
1 tsp cinnamon
Method
The mould I use measures 20x35 cm. Start by lining the mould with baking paper so it's ready. You can curl or moisten the baking paper slightly to make it much easier to get into the mould.
Melt the butter in a saucepan. Remove the pan from the heat and stir in the chocolate. I usually use 50/50 dark and caramel chocolate from Callebaut. You can easily just use dark chocolate.
Whisk together the sugar, brown sugar, vanilla sugar and eggs until fluffy. Then whisk in the skyr or yoghurt. Finally, fold in the butter and chocolate mixture.
Mix the oat flour, almond flour, cocoa, baking powder, Xhantan Gum and salt well and then stir it into the egg mixture.
Bake the cake in a preheated oven at 175 degrees fan for 25 minutes. Remember that all ovens are different, so keep an eye on the cake and stick a fork in if necessary. There shouldn't be much hanging from the fork when you pull it out.
Coconut and coffee topping
Combine all the ingredients for the glaze in a saucepan and stir over medium heat until the butter melts and it has a nice smooth consistency. It should not boil. Switch off the heat as soon as the topping is mixed together.
Once the cake has cooled slightly, you can apply the topping in a generous layer
Cut the cake and enjoy it to the last crumb.
Tips and storage
〰️ The cake can be frozen.
〰️ The cake keeps well in a tightly sealed container for 4-5 days.
〰️ It's a perfect cake to take with you because it's easy to transport directly in the mould.
〰️ Serve the cake with a small scoop of ice cream and some fresh berries for a delicious dessert.
