Súkkulaði-slöngukaka (Chocolate 'Snake Cake') is a traditional Icelandic recipe for a classic chocolate cake that's topped with banana icing before being rolled. The full recipe is presented here and I hope you enjoy this classic Icelandic dish of: Súkkulaði-slöngukaka.
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This is an Icelandic version of a 'Swiss roll' (Jelly Roll) filled with butter cream. It's called a 'snake cake' in that the individual slices look like a spiral of coiled serpent.
For the Topping:
2 ripe bananas, mashed
60g butter, softened
50g brown sugar
1 tsp vanilla sugar
Method:
Cream together the eggs and sugar in a bowl until pale and creamy. Sift the potato starch, cocoa and baking powder into a bowl then slowly add the dry ingredients to the egg mixture. Place a sheet of greaseproof paper in a baking tray and turn in the corners to form a shallow box. Pour the dough into this and gently smooth with a spatula. Immediately place in an oven pre-heated to 240°C and bake for about 10 minutes.
The cake is done when it feels firm to the touch and the top of the cake springs back quickly when touched. When done allow the cake to cool for 1o minutes then turn out onto a sheet of greaseproof paper sprinkled with a little icing sugar. Cover with a roasting pan (this prevents the cake from drying) and set aside to cool.
For the topping cream together the butter and sugars until smooth then add the banana and mash in. Once the cake has cooled (but is still warm) spread the topping over it then carefully, using the greaseproof paper to help, roll the cake up 'Swiss roll' style. Turn so that the open end lies at the bottom then set aside to cool completely. When cold slice and serve.
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